|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
|
Fried Camembert with Raspberry Sauce Veg
HT HD 20mins
Serves
4
Hot Vegetarian Fruit Appetizer
Starter
Hors d'oeuvre
Ingredients: 4 x 25g/1oz triangles of Camembert Cheese
1
Large Egg, beaten
50g/2oz
Fresh Breadcrumbs 25g/1oz Caster Sugar
125g/5oz
Fresh Raspberries
½
teasp Arrowroot
Oil
for Deep frying
Baby
Salad Leaves to serve
Instructions
1.
Place the egg in a shallow wide dish and beat well.
Place the breadcrumbs on a plate.
2.
Dip the Camembert firstly into the egg and then into the breadcrumbs, turning to
coat on all sides. Refrigerate until ready to cook. 3.
Place the Raspberries in a pan, reserving a few for garnish, together with the
sugar. 4
4. Meanwhile, heat the oil for deep frying to 180C, 350F.
5.
Remove the camembert from the fridge and deep fry for
about 2 minutes until golden brown.
Remove from the
oil and drain on kitchen paper.
6. To serve - divide the sauce between individual serving plates placing it in the centre of the plates then place 1 fried camembert in the centre of each plate and garnish with the reserved raspberries and salad leaves. Serve immediately.
More Starter Recipes | Summer Recipes | What's In Season
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
|
