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Camembert Stuffed Vine Leaves   Veg  HT  HD  25mins



Serves 4   Hot  Vegetarian  Nuts Hors d'oeuvre  Starter  Appetizer  Gluten wheat Free  Eggless




8Vine Leaves

4 tbsp Freshly chopped Chives

4 tbsp Ground Almonds

1 teasp Coarsely ground Black Pepper

1 tbsp Olive Oil

225g/8oz Camembert Cheese, rind removed

Oil for brushing





1.  If using preserved vine leaves, soak in water for a while to remove the brine flavour. Dry on kitchen paper.


2. Preheat the grill to hot and line the grill pan with aluminium foil. Place the chives, almonds, pepper and olive oil in a small bowl and mix well.


3. Cut the camembert into 8 pieces, place one piece on each vine leaf, top each with some of the almond mixture then fold up the vine leaves to form individual parcels.


5.  Thread onto skewers, brush with oil and grill  for 4-6 minutes, turning once. Serve immediately. 




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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