Deep Fried Camembert Wedges with Red Pepper Sauce recipe
For the camembert
vegetable oil, for deep-frying
handful of fresh flat-leaf parsley, chopped
55 g (2 oz) white breadcrumbs
55 g (2 oz) plain flour
2 eggs, lightly whisked
110 g (4 oz) camembert, cut into wedges
handful of fresh flat-leaf parsley, chopped
55 g (2 oz) white breadcrumbs
55 g (2 oz) plain flour
2 eggs, lightly whisked
110 g (4 oz) camembert, cut into wedges
For the red pepper sauce
1 tbsp olive oil
1/2 red pepper
1 shallot, sliced
1 tbsp red wine vinegar
1 tsp sugar
1/2 red pepper
1 shallot, sliced
1 tbsp red wine vinegar
1 tsp sugar
method
1. Fill a large pan one-third full of vegetable oil for deep-frying and heat.
2. Mix the parsley and breadcrumbs together and place on a plate.
3. Place the flour and eggs on separate plates.
4. Coat the camembert wedges in the flour, then the whisked egg and finally the breadcrumbs.
5. Deep fry in the hot oil for 2-3 minutes or until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
6. To make the red pepper sauce, heat the olive oil in a sauté pan and gently fry the red pepper and shallot for 2-3 minutes or until soft.
7. Add the red wine vinegar and sugar and reduce slightly in the pan for a few minutes.
8. Transfer to a food processor and blend until smooth.
9. Divide the sauce between serving plates and serve the deep-fried camembert wedges on top.
2. Mix the parsley and breadcrumbs together and place on a plate.
3. Place the flour and eggs on separate plates.
4. Coat the camembert wedges in the flour, then the whisked egg and finally the breadcrumbs.
5. Deep fry in the hot oil for 2-3 minutes or until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
6. To make the red pepper sauce, heat the olive oil in a sauté pan and gently fry the red pepper and shallot for 2-3 minutes or until soft.
7. Add the red wine vinegar and sugar and reduce slightly in the pan for a few minutes.
8. Transfer to a food processor and blend until smooth.
9. Divide the sauce between serving plates and serve the deep-fried camembert wedges on top.
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