Daz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

The variety of cheeses available these days is huge. No two chesses are the same and the texture and taste of the cheeses are often enhanced by different methods of cooking.

Using cheese as a main ingredient can make a rewarding light meal, starter or even a dessert.

Often we treat brie as a cheese that goes with crackers and some fruit, but it can take on a whole new dimension when baked.

This week's recipe is something I came up with in the early 1990s and is still a popular choice as a starter or a dessert – and there aren't many dishes I could say that about.

Also the sauce is chilled citrus, honey yoghurt and it's interesting how well the two dairy products compliment each other. Flaked almonds and caramel add crunch and texture and the fresh fruit contrasts both with the sauce and the cheese. As mentioned, this versatile dish has been used on menus as either a starter or as a finale – so it's the perfect dish for those who can't decide and sensational with a fruit-driven Sauvignon Blanc.

Caramel Almond Baked Brie

Ingredients
150-200g wedge of brie
200g flaked almonds
2 egg whites, whipped until thick
Cornflour for dusting
250ml plain yoghurt
100ml orange juice
2tbsp liquid honey
Zest of an orange and lemon
Assorted fresh fruit
30g butter
80-100g brown sugar
60-80mls fresh cream

Method
Cut brie lengthwise into three portions, place in freezer for half an hour to make as solid as possible. Chop up fresh fruit and chill. Make yoghurt sauce by melting honey in a small pot, add zest and orange juice and bring to a simmer. Allow to cool before stirring in the yoghurt. Make the caramel sauce by melting butter, then add the brown sugar, stir well, add cream and bring to the boil for three minutes.
Get the semi frozen brie, dust in the cornflour, dunk into beaten egg whites then into flaked almonds. Place on a well greased oven tray or on baking paper and put in a hot oven – 260-280 degrees – for about four or five minutes. Brown almonds under the grill being careful not to burn or melt the core of the cheese. Carefully place on the plate with the fresh fruit and the yoghurt sauce, flick the caramel sauce on top of the brie and consume immediately. Makes three serves.