Local Life - Wigan - May 2018
Wigan's FREE local lifestyle magazine.
Wigan's FREE local lifestyle magazine.
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
67<br />
Baked Camembert<br />
Enjoy one of the best-known French cheeses in a delicious way, bursting with<br />
flavour and coated in breadcrumbs. Make sure the cheese is not too ripe and<br />
freeze before cooking to ensure the centre melts when baking. Serves 4<br />
Ingredients<br />
4 individual Camemberts<br />
or one large Camembert<br />
cut into approx 80g/3oz<br />
wedges, frozen for 1 hour<br />
25g plain flour<br />
1 egg beaten with 1tbsp<br />
water<br />
25g breadcrumbs<br />
50ml sunflower oil<br />
Raspberry coulis or<br />
cranberry sauce to<br />
garnish<br />
Method<br />
1. Preheat oven to 200C/400F/Gas Mark 6<br />
2. Remove the Camembert from the freezer and carefully cut the white skin<br />
from the top, while leaving the bottom and sides in tact. Coat well on all sides<br />
with the flour.<br />
3. Dip the coated Camembert in the egg mix and coat with breadcrumbs,<br />
then repeat both steps. Pat well to help the crumbs stick, then place in the<br />
fridge for 30 minutes.<br />
4. Heat the oil over a medium heat. Remove the cheeses from the fridge and<br />
fry lightly on each side until light golden brown - approximately 1-2 minutes.<br />
Make sure the cheese does not begin to melt. Remove and drain excess oil on<br />
paper towels.<br />
5. Place the lightly-browned cheeses on a lined baking tray and bake in the<br />
oven for 5-10 minutes or until the top is slightly puffed.
Change language