Baked cheese with marinated pumpkin
easy
50 mins
50 mins
Ingredients
- 1 kg Pumpkin (e.g. Hokkaido)
- 200 ml White wine vinegar
- 150 ml apple juice
- 7-10 Tbsp Salt
- 4 TABLESPOONS demerara sugar
- 3 Cloves
- 1 Bay leaf
- 1 TEASPOON green peppercorns
- 1 TEASPOON Mustard seeds
- 2 (125 g each) firm camembert
- 1 Egg
- 2 TABLESPOONS Milk
- 1 small onion
- 7-10 Tbsp black pepper
- 7-10 Tbsp grated nutmeg
- 3 TABLESPOONS Flour
- 6 TABLESPOONS Breadcrumbs
- 500 ml oil for frying
- 7-10 Tbsp Mint
Directions
- 1
Quarter the pumpkin, scrape out the seeds and peel the pumpkin flesh. Cut into large cubes. Boil up vinegar, juice, 1 teaspoon salt, sugar, cloves, bay leaf, pepper and mustard seeds. Add pumpkin, cover and simmer for 25-30 minutes. Remove from heat and let pumpkin cool down in the broth.
- 2
Cut cheese in half horizontally, divide halves into half moons. Whisk egg and milk in a deep plate. Peel and grate onion, add to egg. Season with salt, pepper and nutmeg. In another plate, spread flour, in another breadcrumbs. Turn cheese slices first in the flour, then in the egg milk and finally in breadcrumbs. Press the breadcrumbs well. Heat the oil in a large pan. Fry the cheese for 1-2 minutes on each side until golden brown. Let it drip off on kitchen paper.
- 3
Turn cheese slices first in the flour, then in the egg milk and finally in breadcrumbs. Press the breadcrumbs well. Heat the oil in a large pan. Fry the cheese for 1-2 minutes on each side until golden brown. Let it drip off on kitchen paper. Serve immediately with the pumpkin. Garnish with mint
- 4
2 hours waiting time
Nutrition Facts
470 kcal
28 g
30 g
21 g
More Delicious Recipes
