Deep-fried Camembert
Theres only one thing that tops a whole baked camembert, and its this deep fried version. Served with roasted pumpkin and green sauce.
Sauce verte (4 portions)
20g Parsley (chopped)
10g Anchovies (chopped)
5g Garlic (finely grated)
15g Capers
½ Lemon (zest + juice)
80g Olive oil
10g Sherry vinegar
Salt + pepper
Finely chop: parsley, garlic, anchovies and capers. Place ingredients in a mixing bowl, add the vinegar and slowly emulsify the olive oil inside.
Add the lemon zest to the mixture, check consistency and seasoning.
Roasted pumpkin (4 portions)
1 Delica pumpkin
Olive oil
Salt + pepper
Cut the pumpkin. Dress with olive oil and seasoning. Roast at 220C for 25/30 minutes until cooked and nicely coloured.
Deep-fried Camembert (4 portions)
1 Camembert
2 Eggs (Burford brown, Clarence Court)
100g Plain flour
100g Panko breadcrumb
Cut the camembert into 8 pieces. To coat in breadcrumbs: place in flour first, followed by the egg and then the breadcrumbs.
Give the cheese a second coating, this time only in the egg and then back into the breadcrumbs.
Set your oil to 180C and fry the cheese for approx. 2 minutes, until golden brown and hot and oozing in the centre.
