FLOWER POT KITCHEN: BAKED CAMEMBERT WITH CARAMALISED CALVADOS PEARS AND SEARED PARMA HAM

27 Dec 2016

BAKED CAMEMBERT WITH CARAMALISED CALVADOS PEARS AND SEARED PARMA HAM

BEST EATEN IN PRIVATE...

Another best eaten in private or with someone who is also a lover of gooey sumptuous cheese as once you start your not going to be able to stop until you've scraped the very last bit of gooey cheese from the box! Rich hot creamy oozey Camembert served with butter seared caramelised pears wrapped in parma ham, pan seared again for a crispy finish to add another level of decadence for dipping and scooping in that cheese...

Prep Time 5 minutes / Searing Time 7 minutes / Remainder of Baking Time 13 mins

(+ the 7 mins prep time, 20 mins in total)

Ingredients

(serves 1-3)

1 whole Camembert (wooden box stapled not glued)

1/2 garlic clove

2 sprigs of thyme

50ml dry white wine

2 ripe pears

4 slices parma ham

25g butter

20ml olive oil

50ml Calvados

Pre heat your oven to 180C / 356F. Take your boxed Camembert and prick all over with a fork, slip in the garlic cloves randomly and spear in the sprigs of thyme, pour over the wine, pop the lid back on and place in the oven to bake for 20 minutes.

Meanwhile slice the pears in to quarters, pop your non stick frying pan on a medium to high heat and add the butter and olive oil, when hot add the pears and sear all sides until slightly caramelised add the calvados and reduce then remove the pears from the pan, wrap half the pear wedges in parma ham and return to the pan, sear each side for a minute or so until caramelised. Remove and leave to rest while you wait for the Camembert to finish in the oven.

To serve place the Camembert in the centre of a large plate and arrange the pear wedges around the edge, then dive in and enjoy immediately while hot, gooey and gorgeous...

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.