Deep-fried camembert in couscous

YOU
3 servings
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Dairy

By Food24 November 03 2009
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Ingredients (17)

CAMEMBERT
125.00 ml stock — vegetable
125.00 ml couscous
1.00 camembert cheese
2.00 eggs — extra large, whisked
125.00 ml flour — cake
250.00 ml oil
SALAD
250.00 g strawberries — hulled
1.00 fresh coriander
1.00 cucumber
15.00 ml honey
30.00 ml vinegar — balsamic
black pepper — freshly ground
chilli sauce
125.00 g strawberries — hulled
3.00 ml red chilli — chopped
30.00 ml orange juice
10.00 ml jam — strawberry
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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.



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