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Deep-fried Camembert with chilli jam

Ingredients
250 g ripe Camembert cheese rounds, halved
oil for deep-frying
CHILLI JAM
125 g red or green chillis, seeded and roughly chopped
1 red or green sweet pepper, roughly chopped
100 ml white wine vinegar
500 g castor sugar
BATTER
125 ml cake flour
200 ml soda water

Method:
CHILLI JAM In a blender or food processor, finely dice chillis and sweet pepper with vinegar. Place in a small saucepan, add castor sugar and bring to the boil. Reduce heat and simmer for 10 minutes. Remove and allow to cool – the mixture should have a thick, sticky consistency. BATTER In a small bowl, mix flour and soda water to a smooth paste. TO FRY Heat oil. Dip Camembert halves in batter and deep-fry in oil until golden. Serve immediately with chilli jam. Serves 4.

Recipe From : FAIRLADY October 25, 2000

Recipe from FAIRLADY : October 25, 2000 See what FAIRLADY has in store this month. Subscribe now and save!