Tandoori camembert
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Guests 4 people
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Preparation 20 minutes
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Cooking 0 minutes
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Difficulty Easy
To make this recipe
Ingredients
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1 camembert 240g
75g salted peanuts
10g tandoori spices
10ml milk
400g mixed salad: rocket, batavia, iceberg, etc.
1 large bunch fresh coriander
1 apple
2 tbsp. peanut oil
Juice of one lemon
Salt and pepper to taste
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Preparation
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Crush the peanuts with a rolling pin or in a food processor; the objective here is to achieve a fairly coarse powder.
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Mix the milk with the tandoori spices, and baste the whole surface of the camembert with the mixture.
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Roll the cheese in the peanut “breadcrumb” mixture and refrigerate for at least 4 hours.
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Prepare the salad. Wash the apple and cut into fine slices, add the fresh coriander, the lemon juice, and the peanut oil. Season to taste.
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Serve with toast, or if you have it, naan bread or papadums.
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Chef’s tip: the tandoori spices may be replaced by any other spice of your choice.
And don't forget to grade the recipe:
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