76. Deep-fried Camembert with cranberry sauce

Home Cooking Made Easy p31

Apparently, “life is too short to make cranberry sauce from scratch every time.” But not too short to make a red wine reduction, add thyme leaves, and cranberry sauce, simmer and cool. Hmmm. Or buy it.

I really think I have deep-fried enough now to last a lifetime. I think I’ve done all the deep-frying recipes in the book now (read on for my blogs of them in the coming days), but one may be lurking in there unnoticed at the moment. Oh, I hope not.

Once you’ve made your “nearly home made” cranberry sauce, cut the camembert into 8 wedges. Lorraine says 4, but that’s too big. Dip into egg and then breadcrumbs and then repeat to get a really good coating. Deep fry until golden. Serve with the cranberry sauce for dipping.

Special note for Jonnie and Jo, and others not used to deep-frying. When you’re heating the oil, you need to keep testing how hot it is by dropping bits of bread in (every couple of minutes, not constantly, be reasonable). It’s ready when a cube of bread browns in 60 seconds. DON’T wait for the oil to boil or something! Oil boils at about 200’C, so you don’t want it to get there! It will start to give off blue smoke at about 110’C which also isn’t good. Just use the bread test guys.

This camembert is good, though very rich. It might make a nice Christmas starter.

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