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Fried Camembert with Raspberry Sauce   Veg  HT HD  20mins



Serves  4     Hot  Vegetarian  Fruit  Appetizer  Starter  Hors d'oeuvre




4 x 25g/1oz triangles of Camembert Cheese

1 Large Egg, beaten

50g/2oz Fresh Breadcrumbs

25g/1oz Caster Sugar

125g/5oz Fresh Raspberries

teasp Arrowroot

Oil for Deep frying

Baby Salad Leaves to serve




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 tablespoons water and the arrowroot. Bring gently to the boil, stirring constantly and simmer for 10 minutes stirring occasionally.


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.




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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