Recipe: Deep Fried Camembert with Cranberry Sauce
This is such a naughty dish, but it’s the perfect festive holiday appetiser!
1 wheel of camembert cheese (about 250g)
3 tbsp all-purpose flour
2 eggs, loosely beaten
1 cup fine bread crumbs
1-1/2 cups sesame seeds
6 cups sunflower oil for frying
FOR THE CRANBERRY SAUCE (This can be made up to a week in advance stored in the fridge)
100g light Muscovado sugar
100ml orange juice, fresh or from a carton
250g fresh or frozen cranberries
1 Begin by making the sauce. Place the sugar and orange juice into a pan and bring to the boil.
2 Stir in the cranberries, then simmer until tender, about five minutes for frozen cranberries, a few minutes longer if you are using fresh.
3 Remove from the heat and allow to cool – don’t worry if the sauce appears to be too thin, it will thicken as it cools. Allow to come to room to room temperature before serving.
4 Season your flour with the salt and pepper.
5 Take three separate bowls. In one place the seasoned flour, in the second, the beaten egg and in the third a mixture of the sesame seeds and breadcrumbs.
6 Remove the camembert from the refrigerator and cut into circles using a cookie cutter.
7 Dredge the cheese in the flour, followed by the beaten egg and finally the sesame and breadcrumb mix, making sure each circle is evenly coated.
8 Heat a heavy pan set over a medium high heat to 180C.
9 Fry the cheese in batches for about 3 to 4 minutes until the outer layer is golden and crisp.
10 Drain the cheese on kitchen paper towels.
11 Serve with the cranberry sauce dip.