Baked camembert with strawberry-kiwi chutney

Name: Baked camembert with strawberry-kiwi chutney
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 350 g Strawberries; 2 (approx. 250 g) Kiwis; 2 medium-sized onions; 3-4 Tbsp White wine vinegar; 60 g Sugar; 3 Cloves; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp black pepper; 2 Eggs (size M); 150 g Breadcrumbs; 4 (125 g each) Camembert; 1 l oil for frying; 7-10 Tbsp Mint

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

350 g Strawberries
2 (approx. 250 g) Kiwis
2 medium-sized onions
3-4 Tbsp White wine vinegar
60 g Sugar
3 Cloves
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp black pepper
2 Eggs (size M)
150 g Breadcrumbs
4 (125 g each) Camembert
1 l oil for frying
7-10 Tbsp Mint

Directions

1
Wash the strawberries, put some aside for garnishing, clean the rest and dice them. Peel and slice the kiwis. Put some aside for garnishing, dice the rest. Peel and finely dice the onions. Put fruit and onions in a pot.
2
Add vinegar, sugar and cloves, season with salt, cayenne and black pepper. Bring everything to the boil and boil down in an open pot for 15-20 minutes while stirring occasionally. Season to taste and let it cool down. Whisk the eggs in a deep dish. Put breadcrumbs in another deep plate. Cut camembert into 6 segments. Twice alternately turn in egg and breadcrumbs. Heat oil in a pot. Bake the camembert in portions for 2-3 minutes until golden brown. Drain on kitchen paper.
3
Cut camembert into 6 segments. Twice alternately turn in egg and breadcrumbs. Heat oil in a pot. Bake the camembert in portions for 2-3 minutes until golden brown. Drain on kitchen paper. Serve with the chutney. Garnish with strawberries, kiwi slices and mint
4
Waiting time approx. 1 hour