Friday, 23 December 2016

Instant Pot "Baked Camembert"


I absolutely adore Baked Camembert and all its calories but I begrudge having to preheat the oven for it (and mainly having to wait for it to preheat), in comes the Instant Pot's pressure cooking function. If you're a member of my Pressure Cooking UK with Feisty Tapas, you'll have noticed that my lunches are usually a last-minute from-the-freezer affair so this is a real treat (and yes, of course, "you" can eat it all on your own or, you know, you could share with friends with a nice bottle of wine or bubbly...).

It's Christmas Eve Eve as I write this, not long until 2016 ends so time to get together with friends and eat party food!

Ready?




Instant Pot "Baked Camembert"

Ingredients 

- 1 camembert, not all of them work great, Le Rustique certainly does though. Aldi's does too.

- 250 ml cold water

Equipment

- Parchment Paper

- Instant Pot

- Trivet

Method (video also linked below)

1. Wrap a camembert in parchment paper. Place 250 ml water in the inner pot, put the trivet in place with the camembert parcel on top. 

2. Press Manual/Presssure Cook, use the - and + buttons to programme 10 minutes, wait 10 minutes after it finishes cooking (there was no steam left to release).

3. Unwrap. Wipe any extra moisture with kitchen paper and transfer to a plate. 

4. Cut a cross on it for access and dip your favourite bread (how much am I wishing right now I’d had better bread at home!).

Note

If you want to add some flavour before "baking" your camembert in your Instant Pot, use a Camembert Baker instead of the parchment paper. Amazon has a good selection of camembert bakers here. I bought mine from TKMaxx. Timing wise: you will need to add cooking time if you use a Camembert Baker due to the fact that they are thick and heat will take longer to get through than it does with the parchment paper, so I do 12 minutes on Manual/Pressure Cook and then wait 12 minutes to get it out.

What flavours could you add if using a Camembert Baker? I personally like cutting a cross and adding garlic, white wine and rosemary.

Enjoy!





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