Camembert may not be the cheapest cheese on the block but if
you already have flour, oil and sesame seeds in the cupboard and
breadcrumbs in the freezer, this starter won’t make that much of
a dent in the budget – and it’s quite heavy so you’ll only need one
portion of cheese per person. (Make sure the cheese has been kept
cool in the fridge for a few hours first.)
Cranberry sauce can be made by stewing fresh cranberries in a
pan with plenty of sugar and a very little water; add a couple of
teaspoons of cinnamon or a mixture of cinnamon and ginger and
let the fruit simmer for about 20 minutes, then leave to stand in the
pan for a couple of hours till the sauce thickens and goes all jammy,
adding more sugar – or golden syrup – at the end if you think you
need it. (Or use maple syrup – or give the sauce a bit more zing
with half a glass of sherry or brandy.) If cranberries are in season,
chances are they’ll also be on special offer – not that they’re
necessarily expensive – but if they’re not in season or you don’t
want to make your own, use ready-made cranberry sauce or
redcurrant jelly, or a jar of baby apple purée instead.
1 individually wrapped portion of Camembert per person
Breadcrumbs (approximately 4 oz/100 g = 4 slices of bread)
Sesame seeds (say 2 tbsp)
2 tbsp flour
1 egg and a splash of milk
Oil for deep-frying
Method
1. Fill 3 small bowls: 1 with the flour, 1 with the beaten egg and
milk, 1 with the breadcrumbs and sesame seeds mixed together.
2. Dust each portion of cheese with a little flour before dipping
into the beaten egg mixture and coating with the breadcrumbs
and sesame seeds.
3. Keep the prepared cheese portions in the fridge until the last
minute. If they’re not properly chilled the cheese will ooze and
run in the pan.
4. Heat enough oil in a deep-sided pan to just cover the cheese
portions. (Test the temperature by dropping a small chunk of
bread into the oil; if it’s hot enough the bread will turn golden
brown in a matter of seconds.)
5. Fry the cheese portions for 2–4 minutes, drain on kitchen roll
and serve warm with cranberry sauce or apple purée.
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