Gerald Bryan’s Kai for a Ploughman
4
Serves:Ingredients
2 NZ camembert cheeses 125g each
4 slices of French or Italian bread (large enough for the cheese)
8 rashers Tegel Jumbo Chicken Bacon, cut into strips
4 handfuls of rocket, baby cos or young spinach leaves
1/4 cup olive oil
15ml wine vinegar
Chopped parsley, to garnish
Freshly ground black pepper
4 slices of French or Italian bread (large enough for the cheese)
8 rashers Tegel Jumbo Chicken Bacon, cut into strips
4 handfuls of rocket, baby cos or young spinach leaves
1/4 cup olive oil
15ml wine vinegar
Chopped parsley, to garnish
Freshly ground black pepper
Method
Preheat oven to 190˚C. Brush the bread with a little of the oil and bake in the oven until just starting to brown.
Meanwhile brown the chicken bacon in a fry pan, remove and keep warm. Cut the cheeses in half horizontally and place each piece, rind side up, on each slice of bread and return to the oven until the cheese melts.
Mix the oil, vinegar and a few grinds of pepper to make a dressing. This can be done with a whisk or shaken in a jar. Toss the greens in the dressing and put on plates.
Scatter the chicken bacon over the salad. Place the hot cheese bread on top, sprinkle with parsley and serve immediately with some homemade fruit chutney or pickles on the side.
