Hello from a snowy South West France. We have some of our lovely family staying with us, they are taking a well earned break from their busy London lives. We have been creating lovely meals to enjoy between movie viewing. It feels so good to chill out just like our weather. We had a perfect lunch, caemenbert parcels with onion confit honey and walnuts. Followed by a platter of charcuterie meats and cheeses, a selection of breads.
The method is so easy, cut a small wheel of caembert into 8 wedges, put them nose to tail so you have a square/rectangle shape. Unroll a packet of filo pastry, cut each sheet into 4 strips, roll each piece of cheese into a filo parcel. Place on a baking tray, open freeze for 12 hours then place in a tupperware container. In the meantime slice an onion thinly slowly saute in frying pan with oil, when hey have turned golden,add 1 tablespoon of brown sugar and the same of balsamic vinegar, continue to cook on a low heat for another 10 minutes, it will caramlise and taste great. Let the onon confit cool and place in an airtight container store in fridge. 30 minutes before serving place 2 parcels per person on a baking tray lined with greaseproof paper. Place in the a hot oven for 10-12 minutes,remove them when they have turned golden brown,add a spoonful of onion confit, a sprinkle of broken walnuts or hazelnuts, a drizzle of honey, pop into a now medium oven for 10 minutes. Prepare your plates with mixed salad leaves which you have dressed with a nut and honey vinagrette. Sit the cooked cheese parcels along side and drizzle around any remaining dressing. Viola a perfect starter to serve quick easy, trouble free. Now we just need the snow and cold temperature to disappear and let spring burst forth.
