- 8 bay leaves
- 8 leaves sage
- 8 sprigs thyme
- 8 sprigs rosemary
- 4 whole camembert (~250g each)
- 2 tbsp. vegetable oil
BRAAI SET UP
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
Wash and dry the herbs.
Arrange the herbs around the 4 camembert and fix with butcher string to make 4 parcels.
AT THE BRAAI
Place the GBS Griddle into the GBS Cooking Grate end preheat for about 5 minutes.
Add 2 tablespoons vegetable oil and place the camembert parcels on the Griddle.
Cook the parcels for about 4 minutes per side, turning once.
The cheese is ready as soon as the surface gets a light brown colour and the cheese starts to bubble slightly.
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