5 Red chillies, roughly chopped
5ml Coriander seeds, toasted
5ml Cumin seeds, toasted
3 Garlic cloves, roughly chopped
125ml Fresh coriander
45ml Olive oil (or to liking)
1kg Baby tomatoes, roasted, to serve
3 Sprigs of thyme
500g Olives, de-pipped
20 sheets Phyllo pastry
10 Camembert wheels
150ml Butter, melted
100g Pine nuts, toasted, to serve
To serve Chives
To serve Thyme from the Garden
10ml Flour (optional to thicken sauce)
Combine the chilli, coriander, cumin, garlic, salt and coriander in a food processor and process until fine. Slowly add the olive oil to get it to the right consistency of a paste. You might not add all the olive oil. Taste and adjust the seasoning.
Drizzle with some olive oil, add the sprigs of thyme and olives. Roast in a 180°Coven until it pops. Remove and set aside to serve.
Pre-heat the oven to 200°C.
Cover the phyllo sheets with a damp cloth so it doesn’t dry out. Lay out one sheet at a time and brush with melted butter. Add another sheet and brush again. Cut off the tops of the camembert wheel and place on top of the prepared phyllo sheet. Brush the top of the cut camembert with the harissa, top with roasted tomatoes and olives. Then cut the phyllo sheet to a shape that you want it to be, brush with butter and fold over and seal like a gift parcel. Brush again with butter and place on a baking tray that’s been prepared with a non-stick cooking spray. Bake for 20 – 25 minutes in the pre-heated oven. Add the cream and lemon to a pan and reduce to half. Season as per taste. If the sauce is not thick enough, thicken with a flour slurry.
Place the baked parcel to the centre of the plate, add some more roasted tomatoes and olives around the parcel and drizzle the sauce around the parcel. Top with micro herbs of your choice for service.
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