Katie Cooks at Christmas: Baked Roblochon
Does anything say Christmas dinner quite as much as the cheese course? Thinking of all that beautiful stilton, aged cheddars, camembert and reblochon has my mouth watering already. So, this week, I'm sharing one of my favourites - and what I'm planning to serve this year - baked reblochon with spiced cranberry sauce. It's impressive and easy to make, perfect for Christmas day.
Enjoy, Katie x
Baked Reblochon with Spiced Cranberry Sauce
Cooking time: 30 minutes
1 wheel reblochon
1 sheet puff pastry
1-2 tbsp. melted butter
2-3 tbsp. port
½ cup water
large piece of ginger
2 tbsp. fig jam
1 tsp. chilli jam, optional
Get started by preheating your oven to 180°C
Now start on the spiced cranberry sauce; slice the plums into bite-sized pieces and then pop them into a small, heavy based saucepan with the rest of the sauce ingredients.
Simmer over a low to medium heat and allow to reduce and thicken, stirring occasionally. This will take about 30 minutes, and is ready when the plums are soft, and the sauce coats the back of a spoon.
Next, your cheese; lay the pastry flat on a lightly floured surface.
Pop the cheese into the middle of the sheet of pastry. Make sure that there is enough width and length in the pastry to cover the wheel of cheese (if not, roll out a little with a rolling pin). Trim off a little of the excess for decoration.
Now gather the pastry together covering the cheese, and pinch at the top to firmly seal.
Lightly brush some butter over the pastry and then pop it into the oven to bake until pastry is golden brown - should take about 15 minutes.
When cheese is cooked, serve with your sauce and a good glass of port or bubbles.
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