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Ingredients
- 2 x Yellow Peppers
- 2 x Red Peppers
- 50 ml Extra virgin olive oil
- 450 gm Ripe plum tomatoes, quartered
- 1 x Red chilli - finely sliced
- 5 x Cloves garlic, peeled and finely sliced Vegetable Oil for Frying
- 225 gm Camembert
- 1/2 tsp Cayenne Pepper
- 25 gm Plain Flour
- 2 x Large eggs, beaten
- 100 gm Breadcumbs, (toasted) Vegetable Oil
Directions
- 1. Make the deep fried camembert, remove the corners and any hard bits of the cheese, cut the cheese into 1 cm / 1/2 inch wedges and sprinkle with a little cayenne pepper.
- 2. Dust the cubes on all sides with seasoned flour, shaking off any excess, then dip them, a few at a time, in the beaten egg. Place them on a mound of breadcrumbs, sprinkle with more crumbs and turn on all sides so they are thoroughly coated.
- 3. Repeat the egg and breadcrumb operation, then refrigeratefor at least one hour.
- 4. Place the peppers skin side up under a pre-heated warm grill and grill till they are black all over, approximately 10 min. Put the peppers into a plastic bag for a couple of min (the steam helps to loosen the skins). Peel and cut into pcs.
- 5. Heat the oil in a frying pan, add in the minced tomatoes, fry for 4 5 min till broken down into a sauce. Add in the chilli and garlic.
- 6. Fry for a further 5 min, stirring regularly. Add in the pepper skins and continue to cook for a further 15 - 20 min.
- 7. Meanwhile finish the deep fried camembert; pour sufficient oil into a large heavy based saucepan to make a depth of at least 3 inches. Heat to about 170 c / 325 f (a higher temperature will in part an unpleasant flavour to the cheese). Fry small amounts at a time, making sure the pcs don't touch, flip them over delicately taking care not to pierce them. As soon as they are golden (this will take about approximately 1 to 2 min) remove with a slotted spoon and place on paper towels. Finally to keep them hot, place on kitchen towels on an ovenproof dish, in a low oven (approximately 140 c / 275 f / Gas Mark 1) whilst cooking the others.
- 8. Serve the peppers with the deep fried camembert, garnish with a little cayenne pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 4 servings | |
| Calories 370 | |
| Calories from Fat 247 | 67% |
| Total Fat 27.99g | 35% |
| Saturated Fat 10.99g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 517mg | 22% |
| Potassium 536mg | 15% |
| Total Carbs 14.16g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.68g | 4% |
| Protein 16.67g | 27% |
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