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Antipasto Salad Of Roasted Peppers With Deep Fried Camemb

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Starter	4	Servings

INGREDIENTS

2		Yellow Peppers
2		Red Peppers
50		Olive Oil
450	g	Ripe plum tomatoes
		quartered
1		Red chilli – finely sliced
5		Cloves garlic, peeled and
		finely
		sliced
		Vegetable Oil for Frying
225	g	Camembert
1/2	t	Cayenne Pepper
25	g	Plain Flour
2		Eggs, beaten
100	g	Breadcumbs, toasted
		Vegetable Oil

INSTRUCTIONS

Make the deep fried camembert, remove the corners and any hard bits  of
the cheese, cut the cheese into 1 cm / 1/2 inch wedges and  sprinkle
with a little cayenne pepper. Dust the cubes on all sides  with
seasoned flour, shaking off any excess, then dip them, a few at  a
time, in the beaten egg. Place them on a mound of breadcrumbs,
sprinkle with more crumbs and turn on all sides so they are  thoroughly
coated. Repeat the egg and breadcrumb operation, then  chill for at
least one hour. Place the peppers skin side up under a  pre-heated hot
grill and grill until they are black all over,  approximately 10
minutes. Put the peppers into a plastic bag for a  couple of minutes
(the steam helps to loosen the skins). Peel and cut  into pieces. Heat
the oil in a frying pan, add the chopped tomatoes,  fry for 4 ~ 5
minutes until broken down into a sauce. Add the chilli  and garlic. Fry
for a further 5 minutes, stirring regularly. Add the  pepper skins and
continue to cook for a further 15 - 20 minutes.  Meanwhile finish the
deep fried camembert; pour enough oil into a  large heavy based
saucepan to make a depth of at least 3 inches. Heat  to about 170Â°c /
325Â°f (a higher temperature will in part an  unpleasant flavour to the
cheese). Fry small amounts at a time,  making sure the pieces do not
touch, flip them over delicately taking  care not to pierce them. As
soon as they are golden brown (this will  take about approximately 1 to
2 minutes) remove with a slotted spoon  and place on paper towels.
Finally to keep them warm, place on  kitchen towels on an ovenproof
dish, in a low oven (approximately  140Â°c / 275Â°f / Gas Mark 1)
whilst cooking the others. Serve the  peppers with the deep fried
camembert, garnish with a little cayenne  pepper.  Converted by
MC_Buster.  NOTES : Chef:Amanda Grant  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 308 Calories From Fat: 178 Total Fat: 20.2g Cholesterol: 133.5mg Sodium: 621.4mg Potassium: 475.3mg Carbohydrates: 15.7g Fiber: 2.5g Sugar: 3.5g Protein: 16.6g