Freshly Blogged Challenge. Week 7

Rice Crisps with melting Camembert and Butternut Caponata.
Vote here.

After a few sweet and savoury dishes, I thought it was time for a cheese course.

Our ingredients for week 7 were:  Spekko parboiled long grain rice, leeks, butternut, PnP fresh thyme, PnP chopped tomatoes and a baguette.
We could add one dairy ingredient, and one ingredient from the PnP aisles. I chose Camembert and capers.
We could leave out an ingredient, so I left out the baguette.

I found the rice to be very versatile I used it to make rice crisps and as a coating for the cheese.The butternut and leeks were made into a Caponata, a sweet and sour Sicilian vegetable stew to go with the oozy cheese. I like to serve Camembert with an onion marmalade or preserved figs, so the Caponata was a delicious change.
It is originally made with aubergines, celery, tomatoes and olives with the sweet and sour flavours coming from the vinegar, capers and the sugar.
You can use breadcrumbs to coat the Camembert if you would prefer to bake it.

Rice Crisps with melting Camembert and Butternut Caponata
3/4 cup spekko parboiled long grain rice
3 1/2 cups water

1 Camembert cheese (125g)
1 egg, beaten
3 Tbsp flour
1/2 cup cooked rice (from above)
oil to fry

Rice crisps
2 cups cooked rice (from above)
8 Tbsp water
2 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp Fresh PnP thyme leaves
1/2 cup flour

Butternut Caponata
2 Tbsp olive oil
2 cups (1/2 med) Butternut, peeled and cubed
1 cup (1 large) leek, sliced and well washed
1 Tbsp pickled baby capers, drained
200ml (1/2 tin) PnP chopped tomatoes
1 Tbsp sugar
1 Tbsp white wine vinegar
1 tsp Fresh PnP thyme leaves

For the rice:
Add all ingredients to a pot and boil.
Turn heat to medium and cook for 20 -25 minutes until tender and all water is gone.
Leave to cool.

For the Camembert:
Dip Camembert in beaten egg, and then flour.
Repeat in egg and flour, and then coat with more egg.
Cover with cooked rice and press to coat firmly.
Dust with more flour to prevent the rice from falling off.
Wrap tightly in clingfilm and chill in fridge.

For the rice crisps:
Makes 30 crisps
Place a baking tray in oven and preheat oven to 190 degrees.
Blend rice, water and oil in a blender or grinder until it forms a rough paste.
Add salt, black pepper, thyme and flour and form a ball.
On a sheet of baking paper that fits your tray, place 50c size balls of rice dough.
Place another sheet of baking paper on top and flatten balls until very thin.
Slowly remove the top sheet and bake in the oven.
After 10 minutes flip the crisps over.
After a further 10 minutes remove baking paper.
Leave for another 10 minutes to crisp.
Remove and leave to cool.

For the caponata:
Heat oil and add butternut cubes
Cook for 10 minutes until starting to brown.
Add sliced leeks and cook for 5 minutes.
Add capers, tomatoes, sugar and vinegar.
Season with salt and pepper.
Add thyme leaves, remove from hat and set aside.

To assemble
After caponata is cooked and crisps are almost finished baking, heat 2cm of oil in a small pot and fry camembert for 5 minutes until crispy.
Serve with warm crisps and caponata and some good wine.