Here are three to try, depending on how adventurous you’re feeling.
Camembert and smoked salmon sandwich
Serves 4
Ingredients
4 figs
10g butter
8 slices of sandwich bread
40g butter
40g fig mustard (amazon.com has it)
200g smoked salmon
100g Camembert AOP Xavier David
4 sprigs of dill
Pre-preparation:
Wash two figs and cut into eight slices
Wash remaining two figs and halve. Brush with soft butter
Spread the slices of bread on one side, first with butter then with fig mustard
Place two slices of fresh figs on each slice of bread
Taking one slice of bread per person and, not getting too close to the edges, top with salmon, lay the camembert on top and sprinkle with dill
Place the second slice of bread on top of the filling and press down gently.
To grill:
Grill under a medium heat at 140°C to 160°C for 8-10 minutes, turning halfway through. Grill fig halves at the same time in a pan.
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Reblochon sauce with veal fillet and shallot jam
Serves 4
Ingredients
Shallot jam:
2g chili
60g sugar
200g shallots, finely chopped
50ml heavy red wine
200ml Aceto Balsamico di Modena
Salt, cayenne pepper
30g butter
Veal fillet with Reblochon sauce:
15g clarified butter
600g trimmed veal fillet
(2 pieces of 75g per person)
Fleur de Sel, pepper
15g butter
20g shallots, finely chopped
200ml dry white wine
100ml whipping cream
150g Reblochon AOP Xavier David
Salt, nutmeg
Garnish:
4 sprigs thyme
2g red pepper (capsicum)
Preparation for shallot jam:
Deseed the chillies and slice into thin strips.
Caramelise the sugar in a pan. Add the chillies and shallots, allow to steep in the caramel for a short time. Deglaze with red wine and balsamic vinegar.
Reduce until thickened, season and finish with the butter.
Preparation for the Reblochon sauce with veal fillet:
In a pan heat the clarified butter, fry the veal fillets on each side over a medium heat.
Remove the fillets from the pan and season with Fleur de Sel and pepper, rest and keep warm in the oven at 90°C (internal temp 62°C).
Heat the butter in the frying pan until foaming, add the shallots and sweat until transparent. Quench with white wine and reduce by half. Add cream and simmer over a low heat.
Remove the wine from the Reblochon, chop finely and melt into the sauce. Use a hand blender to finish the sauce.
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Or if you’ve only got 10 minutes until the second half starts…
Slice of Brie de maux with rocket leaves and cranberry dip on toast.
Xavier David artisan cheese range all available from Lafayette Gourmet deli in Dubai Mall