Featured today on the Good Things Guy recipe guide: Deep Fried Camembert served with an Apple Puree.
As served for starters on the semi-final round of #MKRSA.
Since being on My Kitchen Rules South Africa #MKRSA my love for food has been reignited and my love for sharing good food, even more so.
I have added a recipe section to GoodThingsGuy where I will be bringing you delicious recipes to try for yourself!
Today, we’re featuring the Deep Fried Camembert started that we served in our semi-final round. It’s a dish we’ve made many times before and something that our friends love to eat when we have dinner parties.
Difficulty: Easy
Serves: 4
Hands on Time: 20 minutes
Total time: 2 hours
Deep Fryer Temperature: 200°C
For the Deep Fried Camembert:
- 750g Camembert – 3 small rounds or 1 large round
- 250ml Butter
- 500g Breadcrumbs
- 50g Thyme
- 50g Rosemary
- 3 eggs
- 500ml Canola Oil (for Deep Fat Fryer)
For the Apple Puree:
- 2kg Apples (Granny Smith or similar)
- Honey or Brown Sugar to taste
For the Garnish:
- 500g Cranberries
- 200g Sugar
- 250ml water
- 500g Zuchinni
Method for the Camembert:
Cut Camembert rounds into quarters, or sixths depending on portion size.
Break the 3 eggs into a small bowl, and beat with a fork
Corsely chop Thyme, and Rosemary and mix thru breadcrumbs, them place in similar size bowl to eggs
Coat the cheese portions in the egg mixture, then the breadcrumb mixture, Place to one side. Finish all portions.
If you prefer a thicker crust, or a very runny cheese centre, repeat the crumbing process.
Deep Fry at 200 degrees for 60 – 90 seconds until crumbs go golden brown., Leave slightly longer for a runnier texture. Slightly shorter for firmer centre.
Remove and place on paper towel to remove all excess fat.
Method for the Apple Puree:
De-core Applies and Peel. Boil in a pan with small amount of water, until soft and mushy.
Add honey, or brown sugar to taste.
Puree into a smooth paste (Nutribullet is the best for this if you have one)
Method for Garnish:
Re-constitute dried cranberries with water and sugar. Press through a sieve. Cool and serve.
Using a mandolin thinly slice slivers of Brinjal. Brush with olive oil and season with salt, pepper and ground coriander
Place on a baking tray and bake until colour changes. Spiral on the long side, and use as garnish
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