Monthly Raisin Recipes by Sam Linsell
This onion and raisin relish makes a delicious topping for a baked camembert. Hovering between savoury and sweet, it is perfect to serve as a dessert cheese course or even as a starter snack. There is enough relish to cover two medium Camembert wheels generously. Any leftovers can be used on a cheese sandwich or a boerewors roll.
¼ cup golden sultanas
¼ cup seedless raisins
2 Tbsp olive oil
1 onion cut in half and finely sliced
Leaves form 3 thymes stalks
2 Tbsp dark brown sugar
½ cup red wine divided
1 large wheel of camembert
Place the raisins and sultanas in a bowl and cover with boiling water. Leave to soak for 5 to 10 minutes.
This can be made in advance:
In a medium sized non-stick frying pan, heat the olive oil. Fry the onion and thyme on a low heat until for about 15 minutes until its softened and only just starting to take on some colour. About 15 minutes.
Add ½ the red wine and sugar to deglaze the pan, allowing all the liquid to cook off.
Add the remainder of the red wine and once again continue cooking and stirring until the liquid has cooked off. If it starts sticking add a ¼ cup of water to loosen. Add the raisins and stir through. You will want to cook the onion for a total of about 30 minutes, so around 10 minutes after you have added the raisins.
When you are ready to serve, heat your oven to 180C and place the cheese in a small oven proof dish. Cut a crisscross pattern into the flesh of the cheese, about 1/3 of the way in (try not to cut the outer edges of the rind).
Dollop the onion and raisin relish on the top and bake for 15 – 20 minutes until bubbling. If the cheese is very ripe it might leak out. There is enough relish to cover 2 medium Camembert cheese wheels. Serve with crusty bread or crackers.