Bubbly baked camembert

Servings:

Anthony’s an entertainer – in every sense of the word. Known for his on-stage singing panache, Anthony also loves to entertain at home… but not cook! He’d much prefer to order catering, and arrange it on fresh banana leaves to serve. That’s why I chose a dish for Anthony that’s about as easy as picking up the phone: Baked Camembert! When we tested this dish, I really wanted it to be “Bubbly Baked Brie” for alliterative purposes, but then every time we baked it, it would split. So I gave my cheesemonger friend Anthony Femia a call to find out what was going on, and he explained that Camembert and Brie are NOT interchangeable! Camembert has a higher fat content, so will hold the heat better. Give this a whirl with whatever Camembert you like, but beware of the brie! Anthony (C!) brought in his mum’s Sicilian Meatballs recipe, which was full of heart. The key with a meatball is to be very gentle when rolling them – don’t overwork the mix! For a challenge, I made Anthony a dish using a version of secret herbs and spices as a batter for asparagus, an ingredient that he doesn’t enjoy. If you’d prefer a crunchier batter, try doing this with a double crumb – roll the asparagus (or any veg!) in the mix, then roll and crumb once more before frying.

For the full recipe, scroll down and tap the yellow GRAB THE RECIPE button

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.

Grab the recipe in full from ABC Lifestyle and view the Episode on ABC iview

grab the recipe watch the ep

A Bite to Eat with Alice is a cooking show dedicated to creating delicious food. No matter your skill level, host Alice and her guest – who may not be able to cook toast – will inspire you to experiment in the kitchen.