Spicy camembert roast

Name: Spicy camembert roast
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 10
Ingredients: 3 kg Roast pork neck (boneless); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g Mushrooms; 2-3 TABLESPOONS Oil; 3 packs (150 g each) Camembert (60 % fat); 450 g Cream processed cheese; 400 g Whipped cream; 6-8 Stem(s) Parsley

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 10

3 kg Roast pork neck (boneless)
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g Mushrooms
2-3 TABLESPOONS Oil
3 packs (150 g each) Camembert (60 % fat)
450 g Cream processed cheese
400 g Whipped cream
6-8 Stem(s) Parsley

Directions

1
Wash the meat, dab dry and season with salt and pepper. Place on a fat pan of the oven and roast in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 2 1/2-3 hours.
2
Remove from the oven, place on a grid and leave to rest for a while.
3
In the meantime, clean and slice the mushrooms. Heat oil in a pan, add mushrooms, fry briefly while turning. Season with salt and pepper. Remove from the pan.
4
Cut off the camembert bark thinly. Bring 250 ml water to the boil, add the camembert and cream cheese and dissolve in it while stirring. Add cream and stir. Bring to the boil again briefly. Season with salt and pepper.
5
Take it off the stove.
6
Cut the roast into 14-16 slices. Place the meat in a fan shape in a large ovenproof dish. Spread the mushrooms over the roast and pour the sauce evenly over them. Cover and leave to stand overnight.
7
The next day, bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes. Wash parsley, shake dry and chop finely. Remove the roast from the oven and serve sprinkled with parsley.
8
Green salad tastes good with it.