HERBAL CAMEMBERT PARCELS

INGREDIENTS

  • 8 bay leaves
  • 8 leaves sage
  • 8 sprigs thyme
  • 8 sprigs rosemary
  • 4 whole camembert (~250g each)
  • 2 tbsp. vegetable oil
  • salt
  • pepper

BRAAI SET UP

Step 1

Prepare the barbecue for direct heat, approx. 160°C. If using a 57cm charcoal barbecue, you will need 1/2 a chimney starter of lit Weber briquettes.

IN THE KITCHEN

Step 1
Wash and dry the herbs.

Step 2
Arrange the herbs around the 4 camembert and fix with butcher string to make 4 parcels.

AT THE BRAAI

Step 1
Place the GBS Griddle into the GBS Cooking Grate end preheat for about 5 minutes.

Step 2 
Add 2 tablespoons vegetable oil and place the camembert parcels on the Griddle.

Step 3 
Cook the parcels for about 4 minutes per side, turning once.

Step 4 
The cheese is ready as soon as the surface gets a light brown colour and the cheese starts to bubble slightly.

Step 5 
Remove the parcels from the griddle, unwrap and season with a little salt and pepper.

Preparation time: 10 minutes
Braai time: 10 minutes
Braai method: Direct
Skill level: Easy
Equipment: GBS Griddle

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