Deep-fried camembert in couscous

Recipe from: 9/7/2000 12:00:00 AM
Ingredients 19
Servings 3
Time

Ingredients

  • CAMEMBERT
  • 125
    ml
    vegetable stock
  • 125
    ml
    couscous
  • 1
    whole Camembert cheese
  • 2
    extra-large eggs, whisked
  • 125
    ml
    cake flour
  • 250
    ml
    oil
  • SALAD
  • 250
    g
    strawberries, hulled
  • 1
    bunch fresh coriander leaves
  • 1
    cucumber
  • 15
    ml
    honey
  • 30
    ml
    balsamic vinegar
  • freshly ground black pepper
  • CHILLI SAUCE
  • 125
    g
    strawberries, hulled
  • 3
    ml
    chopped red chillies
  • 30
    ml
    orange juice
  • 10
    ml
    strawberry jam
 

Method

 
Bring the vegetable stock to the boil and sprinkle the couscous on top. Remove from the heat and leave to stand so the couscous can absorb the liquid and swell up. Cut the Camembert into 8 triangles and dip in the whisked egg, then in the cake four, and again in the egg. Coat with the couscous, ensuring the triangles are evenly covered. Arrange the cheese triangles on a plate and chill until needed. To make the salad, quarter the strawberries and coarsely chop the coriander leaves, reserving a few whole leaves for garnishing. Slice the cucumber into strips using a potato peeler and mix with the strawberries, coriander leaves, honey and vinegar in a small bowl. Season well with black pepper. To make the chilli sauce, process all the ingredients in a food processor until smooth. Heat the oil in a small saucepan until very hot and fry the Camembert triangles until golden brown. Arrange the salad in the centre of a serving platter, place the Camembert triangles on top, garnish with whole coriander leaves and serve with the sweet chilli sauce. Serves 3-4.
 

Read more on: deep-fry  |  dairy
 

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