1 fig, chopped
1 apple, cored and chopped
2 slices pancetta, chopped
2 tbsp olive oil
1 orange, zest and juice only
1/2 glass red wine
1 tbsp brown sugar
1 apple, cored and chopped
2 slices pancetta, chopped
2 tbsp olive oil
1 orange, zest and juice only
1/2 glass red wine
1 tbsp brown sugar
For the deep-fried camembert
1/2 camembert
2 - 3 slices bread
handful of mixed herbs
3 - 4 tbsp plain flour
1 egg white
vegetable oil for deep-frying
2 - 3 slices bread
handful of mixed herbs
3 - 4 tbsp plain flour
1 egg white
vegetable oil for deep-frying
For the pancetta wrapped camembert
1/2 camembert, cut into chunks
3 - 4 slices pancetta
2 tbsp walnuts, chopped
3 - 4 slices pancetta
2 tbsp walnuts, chopped
method
1. Heat the vegetable oil in a deep-fat fryer to 190C/375F or 1/3rd fill a large pan with vegetable oil. To test if the oil is at the correct temperature, drop a small cube of bread in the oil. If it sizzles and turns golden, the oil is ready to use. (CAUTION: hot oil is very dangerous. Do not leave unattended.)
2. To make the chutney, sauté the fig, apple and pancetta in the olive oil for 3-4 minutes until tender.
3. Add all the other chutney ingredients and simmer for 3-4 minutes.
4. To make the deep-fried camembert, cut the camembert into 1cm/½in slices.
5. Blend the bread and herbs in a food processor to make breadcrumbs.
6. Dip the camembert in the flour, the egg white and then the breadcrumbs.
7. Deep fry the camembert for 2-3 minutes until golden. Do not fry for too long or the cheese will melt.
8. To make the wrapped camembert, wrap the cheese in the pancetta.
9. Bake in a hot oven for five minutes.
10. Sprinkle with the nuts and serve with the chutney.
2. To make the chutney, sauté the fig, apple and pancetta in the olive oil for 3-4 minutes until tender.
3. Add all the other chutney ingredients and simmer for 3-4 minutes.
4. To make the deep-fried camembert, cut the camembert into 1cm/½in slices.
5. Blend the bread and herbs in a food processor to make breadcrumbs.
6. Dip the camembert in the flour, the egg white and then the breadcrumbs.
7. Deep fry the camembert for 2-3 minutes until golden. Do not fry for too long or the cheese will melt.
8. To make the wrapped camembert, wrap the cheese in the pancetta.
9. Bake in a hot oven for five minutes.
10. Sprinkle with the nuts and serve with the chutney.
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