200g smoked chicken breast fillets, sliced thinly
50ml whole egg mayo (or use fat free plain yogurt if you are on diet!)
1 teaspoon freshly chopped mint
1 granny smith apple, cored and finely sliced
Half a cup fennel julienne
Lots of ground black pepper
1 cucumber, make into ribbons using your peeler (or slightly roast zucchini ribbons instead)
Slices of your favourite bread, lightly toasted and cut into 4x4 squares, sliced baguette…be creative
Place the bread squares on a large white platter or individual dinner plates. Mix the chicken, mayo, mint and apple together and mix. Place a large tablespoon of this in the center of the bread. Now use a cucumber ribbon to wrap around the filling to create a neat little stack….easy! And so gorgeous! Now garnish with lots of ground black pepper and fresh rocket or mustard cress and serve! Drizzle with a herbed oil if you’re feeling daring!
Garlic and herb baked Camembert served with rosemary water biscuits
This is a gorgeous and glamorous take on the everyday cheeseboard. Baking Camembert with garlic and herb infuses it with the most amazing flavours, and melted cheese is always a favourite! These gorgeous home-made water biscuits are totally delicious and so easy to make. You can also use this baked cheese as a topping on a gorgeous steak or grilled chicken breast for something refreshingly different.
1 round camembert
Half teaspoon each freshly crushed garlic and rosemary mixed to a paste together.
Garnish with fresh sprigs of rosemary and roasted whole garlic
Simply brush/rub the camembert in the garlic and herb paste and bake for 8 minutes in a hot oven until it has puffed up and the cheese is oozy and melting. Serve with the water biscuits.
To make the water biscuits:
Mix together 100g plain flour to a dough with about 20-30ml water just to make a smooth dough. Add quarter teaspoon of Gourmet Garden or freshly chopped rosemary and mix to make a smooth dough. Use some extra flour and knead the dough until smooth and until it no longer sticks to your fingers. Take a teaspoon full of the dough, roll into a little cigar, and then roll out until long and thin and place on a baking sheet. Bake for about 8-10 minutes until just slightly brown and brittle. Serve immediately or store in an airtight container.