Wednesday, February 18, 2009

Crumbed Camembert

This is definately one of my favourite entrees of all time. I have to confess that if this is on a menu anywhere I just have to order it. The crunchy outside compliments the soft and gooey centre, while the saltiness of the Camembert is offset by the sweetness of the Cranberry Sauce.

However irristable as this dish isn't it is not a dish that is friendly with the weight watchers out there!

Crumbed Camembert

Serves 2

200g camembert round
2 tablespoons skim milk
2 tablespoons dried breadcrumbs
2 tablespoons oil
handful of rocket or baby spinach leaves
4 tablespoons cranberry sauce

Cut camembert into 8 wedges. One at a time dip in the skim milk and then coat with breadcrumbs.

Heat oil in a small frying pan. Once oil is hot place all wedges in and cook for 1 minute. Gently turn pieces in oil until all sides are crisp and golden. Remove and drain on paper towel.

Serve on a bed of rocket or baby spinach leaves with cranberry sauce on the side.

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