Baked camembert with strawberry chutney

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 5
  • 500 g Strawberries
  • 3 Kiwis
  • 2 Onions
  • 3-4 Tbsp White wine vinegar
  • 60 g Sugar
  • 2-3 Cloves
  • 7-10 Tbsp salt, pepper, cayenne pepper
  • 2 Eggs
  • 150 g Breadcrumbs
  • 4 (125 g each) Camemberts
  • 1 l oil for frying
  • 7-10 Tbsp Mint

Directions

  1. 1

    Wash and clean the strawberries. Peel kiwis. Dice the fruits. Peel and finely dice onions

  2. 2

    Bring everything with vinegar, sugar and cloves to the boil in a pot while stirring and boil it down for 15-20 minutes until it thickens. Season to taste with salt, pepper and cayenne pepper. Let it cool down

  3. 3

    Whisk the eggs in a deep dish. Put breadcrumbs in a deep plate as well. Cut the camemberts into quarters. Turn each piece twice first in the egg, then in the breadcrumbs. Press the breadcrumbs slightly

  4. 4

    Heat the oil in a tall pot or deep fryer to approx. 180 °C. The oil is at the right temperature when you hold a wooden skewer in it and small bubbles rise from it. Fry the cheese in portions for 2-3 minutes until golden brown. Drain briefly on kitchen paper. Serve immediately with strawberry chutney

  5. 5

    Drink: cool white wine

Nutrition Facts

KCAL
530 kcal
CARBS
32 g
FATS
33 g
PROTEINS
23 g