Manager’s ReportFebruary 2018
Wild photo of the month - leopard silhouette by Morné Fouché
Young elephant bull playing in the mud by Morné Fouché
Wild dog by Morné Fouché
Each month our chefs spoil us with delicious new recipes from the EP kitchen. This month is no exception, with a delicious Camembert Phyllo pocket by head chef, Yolandi. The camembert can also be replaced with mozzarella cheese, if you prefer. These cheesy parcels are wonderful as a starter, or even an afternoon lunch snack.
Camembert Phyllo Parcels
3 Camembert Rounds
2 Phyllo Pastry Sheets
100ml Orange Juice
1/4 cup Dried Cranberries
1/4 cup Sugar
Preheat oven to 180°C.
Cut the camembert round into halves.
Divide the phyllo pastry sheets into strips, a little wider than the cheese portions.
Place the camembert on the sheet and roll it, brushing it with butter at the end.
Place on a baking tray and brush with butter.
Bake for about 10min, or until golden brown.
For the sauce:
Add all ingredients together in a pot and boil until it thickens to a syrup type of sauce.
Serve your camembert parcels hot, smothered in sticky cranberry sauce.
Serve and enjoy!
All the best till next month,