Camembert with Port
and redcurrant sauce
 

Hot Camembert goes extremely well with redcurrant jelly.  The texture of deep-fried

Camembert is very pleasing.  Although the dish is not too difficult to produce, the timing and

temperature of the cooking is critical.  If the oil is too hot or the cheese cooked for too long,

the wedges tend to empty and you finish up with hollow oat cases.  If you have not got a

deep fryer, the cheese can be baked in a hot oven.  If you do this, keep an eye on it and

take the cheese wedges out of the oven as soon as they start to leak (about 5 minutes). 

The dish can be served as a starter or as a savoury at the end of a meal.

Preparation Time             15  Mins

Cooking Time                   2  Mins

Elapsed Time                  20  Mins

Ingredients

For     6  portions

6 wedges          Camenbert

For deep frying

                      Oil

To coat the cheese

1                    Egg  - beaten

170 gms           Oatmeal

To finish the sauce

1 squeeze         Lemon juice

2 tbs               Port

340 gms           Redcurrant jelly

To garnish

                      Mint  - leaves

Method

Combine the jelly and port with lemon juice and heat until smooth.  Divide between 6 small

plates.

Dip each wedge of cheese into the beaten egg and then the oatmeal.  Repeat this process

again.

Heat the oil to 190°C.  Gently lower the Camembert portions into the oil and cook for two minutes. Remove, drain and arrange on the sauce.  Serve immediately.  Decorate with a few leaves of fresh mint.

Wine recommendations

Conventional

          Crozes Hermitage blanc

Interesting

          Gewurztraminer