Prep Time : 0:10 | Cook Time : 0:12 | Total Time : 0:22 | Serving : 6 person.
Ingredients
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50g (1/3 cup) plain flour
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2 eggs, lightly whisked
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90g (1 cup) dried (packaged) breadcrumbs
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1 200g pkt camembert cheese, cut into 12 wedges
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1 227g jar redcurrant jelly (Nelsons brand)
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1 tablespoon dry red wine
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2 teaspoons wholegrain mustard
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Vegetable oil, to deep-fry
Method
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Step 1
Place the flour, eggs and breadcrumbs into 3 separate bowls. Toss the camembert in the flour and shake off any excess. Dip 1 wedge at a time in the eggs and then in the breadcrumbs, pressing firmly to coat. Place in a single layer on a plate.
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Step 2
Combine the redcurrant jelly, wine and mustard in a small saucepan, and cook over medium heat, stirring, until the jelly melts. Bring to the boil over high heat for 2 minutes or until mixture thickens slightly.
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Step 3
Add enough oil to a medium saucepan or deep-frying pan to reach a depth of 6cm. Heat over medium-high heat. (To test when oil is ready, a cube of bread turns golden brown in 15 seconds.) Add 3-4 wedges of camembert to the oil and cook for 2-3 minutes or until golden in colour. Drain on absorbent paper. Repeat in 3-4 more batches with remaining camembert wedges.
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Step 4
Place redcurrant sauce in a small bowl. Place the camembert on a platter and serve both immediately.