3493. BACON-BAKED CAMEMBERT with HOT CHILI CHUTNEY

1x 200grams camembert

4 rashers of streaky bacon

1 long red chile, chopped

1 yellow capsicum, chopped

1 green sweet chili, chopped

2 cloves of garlic, crushed

1 finely chopped onion

2 tablespoons brown sugar

50 ml (3 1/3 tablespoons) white wine vinegar

 

Wrap the camembert with the bacon and place into a non-stick ovenproof fry pan and bake at 400ºF for 10-12 minutes. Heat a separate fry pan, add a splash of olive oil and fry the chilies, peppers, onions and garlic until just starting to brown then pour in the sugar and vinegar and allow to boil. Turn down to a simmer until the liquid has thickened to a syrupy consistency and serve hot with the baked camembert.

 

 

bacon recipe source: Chef James Reeson, Alive and Cooking, Australia