Hello, Hello, Hello. Lets talk about one of the seven wonders of the (food) world….
Cranberry and camembert is undeniably one of the best flavour combinations of the festive period/ any time of year in fact. Today I took this combo to the next level: I coated the camembert in a herb and sour dough crumb, deep fried it and then served it with a clementine and cranberry sauce. The result was (unsurprisingly) heavenly. I plated this up with the leftover sourdough and a selection of charcuterie; creating the perfect Christmas platter. You could also add olives, piquante peppers, artichoke hearts, fresh figs or whatever else floats your (festive platter) boat.
I have written a few practical notes and safety precautions, such as what to do with leftover frying oil, in the attached post so please take a read if the idea of deep frying fills you with fear…
Serves 2 – 4
Prep time : 30 minutes
Cooking time 15 minutes
- 200g fresh cranberries
- 100g caster sugar
- zest of 1 orange
- 50 ml orange juice
- 50 ml water
- 250 g Camembert
- 1 sprig rosemary, leaves removed
- 1 sprig of thyme, leaves removed
- 1 tbsp of olive oil
- 2 slices sourdough
- 1 egg. whisked
- 1 tbsp plain flour
- salt and pepper
- vegetable oil
- Pour the orange juice, zest, water and sugar into a small saucepan, stir to combine and bring to the boil. Add the cranberries and bring down the heat to a gentle simmer. Cook for around five minutes until the cranberries have popped and then for a further five minutes for the liquid to reduce down. Remove from the heat and leave to one side to set.
- In a food processor blitz together the sourdough, rosemary, thyme and olive oil plus a pinch of salt and pepper until it has combined into fine breadcrumbs.
- Slice the rind off of the camembert and cut into bite sized chunks.
- In three separate plates place the plain flour, then the egg and then the breadcrumbs and generously season all three. Coat the camembert firstly in the flour, then in the egg and then in the breadcrumbs making sure each chunk is evenly coated.
- Pour a couple of inches of vegetable oil into a small pan and place on a high heat until it starts to boil. Once it has reached boiling point turn the heat way down.
- Carefully place the camembert into the oil, a few pieces at a time, and leave it in there for around 1 minute before removing with a slotted spoon. Leave the camembert on a plate covered in kitchen towel to absorb the excess oil.
- Now it is time to serve up! Decant the cranberry sauce into a bowl and the camembert onto a plate and serve along side anything else that you fancy!
I hope that you enjoy reading and then hopefully making this recipe! Please let me know in the comments what you think and do not forget to follow/ subscribe.