Ingredients
- 6 x 40 g, (11/2oz) Normandy camembert
- 1 med -size egg, beaten
- 50 gm Fresh breadcrumbs, up to 75 (2-3 ounce)
- 150 gm Cranberry sauce, (5z)
- 1/2 x Orange, Juice and rind of Watercress
scroll for more
Deep Fried Camembert With Cranberry Sauce
Servings: 4
Directions
- 1. Unwrap the camembert, dip into the beaten egg and then coat with the breadcrumbs.
- 2. Allow to refrigeratein the refrigerator for 30 min.
- 3. For the sauce, place the cranberry sauce, orange juice and rind in a saucepan and heat through gently.
- 4. Deep fry the camembert in warm oil heated to 180 C, 350 F, for 1-2 min, till golden brown.
- 5. Drain and serve with the sauce garnished with the watercress.
- NOTES : A delicious starter or possibly light lunch, serve with crusty hot bread and garnish with salad.
scroll for more
