Cheese and honey is a unique food pairing, so it is essential to create just the right balance between the two in order to avoid overwhelming our palates.
These recipes demonstrate the versitility of Le Rustique's Camembert and Brie and would be ideal for sharing and taking on picnics.
The recipes are:-
· Le Rustique Camembert and Apple Scones with Honey Butter
· Le Rustique Camembert and Hazelnut Parcels with Quick Fruit and Honey Chutney
· Le Rustique Camembert “Scotch Eggs” Two Ways with Honey and Mustard Dip
· Le Rustique Brie de Caractère Tartlets with Honey Onion Relish
and you can find all of them below.
Le Rustique Camembert and Apple Scones with Honey Butter
· Le Rustique Camembert and Apple Scones with Honey Butter
· Le Rustique Camembert and Hazelnut Parcels with Quick Fruit and Honey Chutney
· Le Rustique Camembert “Scotch Eggs” Two Ways with Honey and Mustard Dip
· Le Rustique Brie de Caractère Tartlets with Honey Onion Relish
and you can find all of them below.
Le Rustique Camembert and Apple Scones with Honey Butter
These scones are on the table in less than half an hour and are perfect when served with honey butter. Why not also serve as part of an afternoon tea or as an accompaniment to soups, stews or casseroles, or even as part of a “Ploughman’s Lunch”.
Makes: 10-12 medium scones / 18-20 mini scones
Prep time: 25 mins
Cooking time: 10-12 mins
Ingredients:
Honey butter:
5 tbsp runny honey (flower or lavender honey)
150g unsalted butter
Scones:
450g self-raising flour
1 tsp baking powder
½ tsp sea salt
100g butter, cut into small pieces
100g Le Rustique Camembert, diced
1 small eating apple, peeled, cored and very finely diced or grated
300ml milk mixed with 1 large beaten egg
Poppy seeds
Method:
1. To make the honey butter: beat the honey and the butter with a hand-held electric whisk until light and fluffy. Set to one side until needed.
2. Pre-heat oven to 220C/450F/Gas mark 7 and line a baking sheet with baking paper.
3. Sift the flour, baking powder and salt together and then rub in the butter until it resembles bread crumbs.
4. Stir in the Le Rustique Camembert and apple and add just enough of the milk and egg mixture to make a soft dough, it should not be too sticky. Reserve the remaining milk and egg mixture for the glaze.
5. Gather into a ball and place in a floured work surface; roll out gently to a thickness of about 2cm and stamp out the scones with a 5cm scone cutter. Gather together all the offcuts and continue to stamp out scones until all the dough is used up.
6. Place the scones onto the prepared baking sheet and brush them with the egg and milk mixture before scattering some poppy seeds over the top.
7. Bake in the pre-heated oven for 10 to 12 minutes, or until they are well risen and golden brown.
8. Cool for a few minutes on a wire rack before serving warm with the honey butter.
Le Rustique Camembert and Hazelnut Parcels with Quick Fruit and Honey Chutney
You can use ready-made puff pastry for these delicious Le Rustique Camembert and Hazelnut Parcels which are perfect for an easy mid-week family supper, or for a lazy Saturday lunch. Shallots and hazelnuts are gently fried in a little olive oil for a tasty twist to compliment the Camembert; the fruit and honey chutney is the final “pièce de résistance” for these flaky cheese pies, which cuts through the richness of the filling.
Prep time: 25 mins
Cooking time: 10-12 mins
Ingredients:
Honey butter:
5 tbsp runny honey (flower or lavender honey)
150g unsalted butter
Scones:
450g self-raising flour
1 tsp baking powder
½ tsp sea salt
100g butter, cut into small pieces
100g Le Rustique Camembert, diced
1 small eating apple, peeled, cored and very finely diced or grated
300ml milk mixed with 1 large beaten egg
Poppy seeds
Method:
1. To make the honey butter: beat the honey and the butter with a hand-held electric whisk until light and fluffy. Set to one side until needed.
2. Pre-heat oven to 220C/450F/Gas mark 7 and line a baking sheet with baking paper.
3. Sift the flour, baking powder and salt together and then rub in the butter until it resembles bread crumbs.
4. Stir in the Le Rustique Camembert and apple and add just enough of the milk and egg mixture to make a soft dough, it should not be too sticky. Reserve the remaining milk and egg mixture for the glaze.
5. Gather into a ball and place in a floured work surface; roll out gently to a thickness of about 2cm and stamp out the scones with a 5cm scone cutter. Gather together all the offcuts and continue to stamp out scones until all the dough is used up.
6. Place the scones onto the prepared baking sheet and brush them with the egg and milk mixture before scattering some poppy seeds over the top.
7. Bake in the pre-heated oven for 10 to 12 minutes, or until they are well risen and golden brown.
8. Cool for a few minutes on a wire rack before serving warm with the honey butter.
Le Rustique Camembert and Hazelnut Parcels with Quick Fruit and Honey Chutney
You can use ready-made puff pastry for these delicious Le Rustique Camembert and Hazelnut Parcels which are perfect for an easy mid-week family supper, or for a lazy Saturday lunch. Shallots and hazelnuts are gently fried in a little olive oil for a tasty twist to compliment the Camembert; the fruit and honey chutney is the final “pièce de résistance” for these flaky cheese pies, which cuts through the richness of the filling.
Makes: 4 parcels for a main meal / 8 to 10 mini parcels
Prep time: 1 hour
Cooking time: 12-15 mins
Ingredients:
Fruit and Honey Chutney:
500g apples and pears, cored and finely diced (no need to peel)
1 onion, peeled and finely diced
50g sultanas
½ tsp mixed spice
¼ tsp salt
120ml runny honey (Acacia honey)
150ml cider apple vinegar
Parcels:
1 tbsp olive oil
40g hazelnuts, crushed
2 to 3 shallots, or half a red onion, peeled and finely diced
500g block ready-made puff pastry
1 x 250g Le Rustique Camembert, cut into 4 pieces
4 sprigs fresh rosemary
1 egg, beaten
Method:
1. To make the chutney: place all the ingredients into a large saucepan and simmer over a medium to low heat for about 30 to 45 minutes, until the fruit is cooked and there is no liquid left – stirring all the time. Set to one side to cool and thicken once cooked.
2. Heat the olive oil in a frying pan and add the crushed hazelnuts and the shallots/onion; fry them over a medium heat until the shallots/onion are soft and the nuts are toasted. Set to one side.
3. Pre-heat oven to 220C/450F/Gas mark 7 and line a baking sheet with baking paper.
4. Cut the pastry block into 4 and place them on a floured work surface, roll each piece out into a square, about 15cm x 15cm. Divide the hazelnut and shallots/onion mixture between the 4 pastry squares.
5. Cut Le Rustique Camembert into thick slices and place on top of the mixture and then bring the corners up to the middle of the parcel, securing the pastry in the middle with the fresh rosemary sprigs. Place the parcels on the prepared baking sheet.
6. Brush the beaten egg over the tops of the parcels and bake for 12 to 15 minutes, until the pastry has risen and the parcels are golden brown.
7. Serve immediately with the fruit and honey chutney, and salad for a light luncheon or supper dish.
Le Rustique Camembert “Scotch Eggs” Two Ways with Honey and Mustard Dip
These delicious “Scotch Eggs” hide a cheesy secret inside! Two delicious flavours, herby pork sausage meat and black pudding, each wrapped around a cube of Le Rustique Camembert which after being deep-fried ooze seductively. Dunk these into a tangy, sweet honey and mustard dip for a truly cheesy treat.
Makes: 12
Prep time: 20 mins
Cooking time: 20 mins
Ingredients:
“Scotch Eggs”:
x6 (400g) high meat content herb pork sausages, skinned
x6 (400g) black puddings, skinned
250g box Le Rustique Camembert, cut into 12 cubes
2 eggs, beaten
50g to 75g fine bread crumbs
To Fry:
Vegetable oil for frying
Dip:
125ml runny honey (Flower honey)
2 tbsp Dijon mustard
1 tbsp olive oil
Method:
1. Take each sausage or black pudding and flatten them out into a large thin round; place Le Rustique Camembert cube into the middle and bring the sides up to completely cover the cheese, making sure there are no gaps or holes in the sausage or black pudding. Gently shape them into an egg shape in the palm of your hand.
2. Dip the “Scotch Egg” into the beaten egg and then cover it with the bread crumbs; set to one side on a plate whilst you make the rest.
3. Fill a wok or a deep-frying pan to about 10cms in depth with vegetable oil and then heat it until smoking hot; add 3 to 4 “Scotch Eggs”, do not overcrowd the pan, and cook over a medium heat for about 4 minutes, turning them over half way through cooking. If they start to brown too quickly, turn the heat down slightly.
4. Once they are cooked, drain them and keep them warm whilst you cook the remaining ones.
5. To make the dip: whisk the honey, mustard and olive oil together to form an emulsified dip.
6. Serve immediately with the honey and mustard dip.
Le Rustique Brie Tartlets with Honey Onion Relish
These gorgeous little Le Rustique Brie tartlets use rounds of bread in place of pastry and are so easy to make. Tangy honey onion relish adds a lovely depth to the crisp cases and melted cheese, before they are dressed to serve with chopped chives for the final flourish. The honey onion relish can be made ahead of time and keeps in the fridge for up to two weeks.
Makes: 12 small tartlets/ 4 large tarts
Prep time: 45 mins
Cooking time: 8-10 mins
Ingredients:
Honey Onion Relish:
50g butter
2 red onions, peeled and diced
2 tbsp runny honey (Acacia honey)
1 tbsp red wine vinegar
Tartlets:
12 x slices Brown bread
50g softened butter
100-120g Le Rustique Brie de Caractère, cut into 12 pieces
Chopped fresh chives
Method:
1. To make the honey onion relish: melt the butter in a pan and add the onions; sauté the onions for 4 to 5 minutes and then add the remaining ingredients. Simmer, stirring all the time to stop it sticking, for 20 to 30 minutes until it is thick. Cool and set to one side until needed.
2. Pre-heat oven to 200C/400F/Gas mark 6.
3. Using a 5cm to 6cm cutter, stamp out 12 circles from the sliced bread, and butter them on one side only. Place the buttered sides down into a 12-hole bun-tin, pressing them to create a tartlet shape.
4. Add a teaspoon of honey onion relish into each bread tartlet base, and then place the pieces of Le Rustique Brie de Caractère on top.
5. Bake for 8 to 10 minutes until the cheese has melted and the bottom of the bread tartlet bases are crispy and golden brown.
6. Gently ease them out of the tray and sprinkle chopped fresh chives over them before serving.
Prep time: 45 mins
Cooking time: 8-10 mins
Ingredients:
Honey Onion Relish:
50g butter
2 red onions, peeled and diced
2 tbsp runny honey (Acacia honey)
1 tbsp red wine vinegar
Tartlets:
12 x slices Brown bread
50g softened butter
100-120g Le Rustique Brie de Caractère, cut into 12 pieces
Chopped fresh chives
Method:
1. To make the honey onion relish: melt the butter in a pan and add the onions; sauté the onions for 4 to 5 minutes and then add the remaining ingredients. Simmer, stirring all the time to stop it sticking, for 20 to 30 minutes until it is thick. Cool and set to one side until needed.
2. Pre-heat oven to 200C/400F/Gas mark 6.
3. Using a 5cm to 6cm cutter, stamp out 12 circles from the sliced bread, and butter them on one side only. Place the buttered sides down into a 12-hole bun-tin, pressing them to create a tartlet shape.
4. Add a teaspoon of honey onion relish into each bread tartlet base, and then place the pieces of Le Rustique Brie de Caractère on top.
5. Bake for 8 to 10 minutes until the cheese has melted and the bottom of the bread tartlet bases are crispy and golden brown.
6. Gently ease them out of the tray and sprinkle chopped fresh chives over them before serving.
All easy and delicious. Which one will you try first?
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