Grilled Camembert with berries, honey and chilli
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
1 person
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , Soak a wooden grill plank (e.g. cedar wood) for one hour.
Ingredients
• 1 Camembert
• 1 tbsp BBQ sauce of your choice
or chili sauce)
• 1–2 peaches
(I prefer mountain peaches)
• 1–2 plums
• 1 handful of blueberries
and raspberries
• 2 tablespoons honey
• ½ tbsp balsamic cream
• 2 pinches brown sugar
• 1 pinch of salt flakes
• 1–2 pinches of chilli flakes
• Salt and pepper to taste
Matching accessories are available in our shop!
preparation
➊ Bring the grill to operating temperature. Mix the BBQ sauce, a little honey, salt, pepper and chilli flakes to make the glaze and spread it on one side of the Camembert (i.e. the lid).
➋ Cut the peaches and plums into slices, sprinkle with a little brown sugar and grill them briefly. Roast the pre-soaked plank briefly over the embers until it starts to crackle slightly and smoke. Place the Camembert on the plank and grill indirectly for around 20 minutes.
➌ After about 12-13 minutes, spread the peaches, plums, blueberries and raspberries on the Camembert and grill again briefly indirectly. The cheese should be nice and soft, but not leak when you take it off the grill.
➍ Drizzle the grilled Camembert with a little honey and balsamic cream, sprinkle with salt flakes and garnish with a little mint or basil. The Camembert has turned into a really great dish. The spiciness of the chili, the sweetness of the honey and the fruitiness of the berries, plums and peaches come through, which really harmonizes well. A salad or simply some fresh rustic or white bread goes well with it.
Recipe by Martin Seibold
Maze discovered kettle grills and smokers around 16 years ago, which quickly became his great passion. In 2015 he became a founding member of the Burg-BBQ team and in 2016 he became Bavarian Vice State Grill Master . With his new team Boandlkramer-BBQ he became Bavarian Grill Master in 2018. He is now a sought-after grill expert and pitmaster for Big Green Egg Germany. www.maze-bbq.de
Recipe from FIRE&FOOD issue 03/2019
