INGREDIENTS

INSTRUCTIONS

DEEP FRIED CAMEMBERT
1. 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.
2. 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.
3. Repeat the egg and breadcrumb operation, then chill for at least
one hour.
4. 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.
5. 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.
6. Fry for a further 5 minutes, stirring regularly. Add the pepper
skins and continue to cook for a further 15 - 20 minutes.
7. 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 170ºc / 325ºf (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
140ºc / 275ºf / Gas Mark 1) whilst cooking the others.
8. 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.

A Message from our Provider:

“Do you want to know the master planner? God!”