SUMMER CRISP BREADED CAMEMBERT WITH CITRUS SALAD By Chef Michelle Trusselle
Fry the breaded Camembert until golden!
SERVES 1-2
COOKING TIME 5MINS
PREP TIME 15MINS
INGREDIENTS 1
Cricket St Thomas Camembert (v)
100g
Plain flour
3
Medium eggs, whisked Panko breadcrumbs
200g
1
Pink grapefruit
2tsp 4tsp
Honey Olive oil
1 1 1 1
Avocado, diced Mango, diced Red chilli, sliced
Small bag of mixed salad leaves Sprigs of mint, leaves picked and shredded, plus extra for garnish Oil for deep frying Salt
4
Available in 220g
METHOD 1. Cut the Cricket St Thomas Camembert into 8 wedges.
2. Place the plain flour, eggs and panko breadcrumbs into three separate bowls. 3. Dip each camembert wedge into the flour and gently shake off any excess flour before dipping it into the eggs and then lastly into the breadcrumbs. 4. Place each breaded wedge back into the eggs and then into the breadcrumbs to ensure that they are fully coated. 5. Heat the oil to 180°C. 6. Halve the pink grapefruit and segment one half of it. 7. Squeeze the juice from the other half into a bowl and whisk or blend with the honey and olive oil. 8. Fry the camembert cheese until golden. 9. Add the shredded mint to the salad leaves and dress with the pink grapefruit dressing and a little salt before mixing well.
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