Appetizers
Marinated Camembert with Onion and Chilli
Ingredients
- 2 whole hermelín or Camembert cheeses
- 300 ml (1.25 cups) sunflower oil
- 1 onion, thinly sliced
- 3 garlic cloves, sliced
- 1 red chilli, sliced
- 1 tsp whole black peppercorns
- 2 bay leaves
- 1 tsp dried marjoram
- Fresh bread, to serve
Method
- Cut each cheese into quarters, keeping the shape intact.
- Layer the cheese pieces in a large glass jar with the sliced onion, garlic and chilli.
- Add the peppercorns, bay leaves and marjoram between the layers.
- Pour over the sunflower oil until the cheese is fully submerged.
- Seal and refrigerate for at least 3 days, turning the jar occasionally.
- Serve chilled or at room temperature with slices of fresh bread.
Introduction: A staple of Czech pub menus, nakládaný hermelín takes the soft ripened cheese hermelín (the Czech answer
to Camembert) and marinates it in oil with onion, garlic, chilli and herbs.
Cultural Background: A staple of Czech pub menus, nakládaný hermelín takes the soft ripened cheese hermelín (the Czech answer
to Camembert) and marinates it in oil with onion, garlic, chilli and herbs. Left to infuse for days, it's traditionally
served with fresh bread and a cold beer as a starter or bar snack.
Tips: Take the cheese out of the fridge about 20 minutes before serving so it softens slightly for the best texture.
Variations: Some versions add sun-dried tomatoes or a splash of white wine vinegar for extra tang.
Storage: Keeps refrigerated in its oil for up to 3 weeks, submerged and sealed.
Reheating: Not applicable — served cold or at room temperature.
Nutrition: Approx. 260 kcal, 12g protein, 22g fat, 2g carbohydrate per serving (serves 8 as a starter).
FAQs
Q: Can I use regular Camembert instead of hermelín?
A: Yes, Camembert is a very close substitute and works perfectly.
Q: How long should it marinate before eating?
A: At least 3 days for the flavours to properly infuse, though a week is even better.
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