Big Fat Rump Steak
A big fat grilled steak is a beautiful thing, this one comes with chopped herbs, salt and pepper chi...
250g camembert or brie cheese
2 cloves of garlic, peeled and finely sliced
1 sprig of fresh thyme, pick the leaves off the woody stalk
Sea salt and freshly ground black pepper
Extra virgin olive oil
100mL white wine
100g grated Parmesan cheese
400g good quality fettucine pasta
150g fresh or frozen peas
Open the box of cheese and unwrap it. Place it in an oven-safe dish or ramekin. Stud the cheese with garlic slices and sprinkle with thyme, cracked pepper and salt. Then drizzle with a little olive oil.
Add white wine and bake the cheese in a preheated oven of 180 C for about 25 minutes, until golden and melted.
When the cheese has 10 minutes left to cook, add the pasta to the pan and cook according to packet instructions.
When the pasta is cooked, add the peas to the pan – they only need cooking for 20 seconds or so. Drain the pasta and peas and place back in the saucepan.
Remove the cheese from the oven and add to pasta and stir through gently. Divide the pasta between your serving bowls and top with shaved Parmesan and a light drizzling of olive oil.
Credits: Farm Gate Cheese