John Myers
Contents
show
Baked Camembert with Cranberry Chutney
The perfect baked camembert with cranberry chutney recipe with a picture and simple step-by-step instructions.
For the homemade cranberrie chutney
- 80 g Dried cranberries
- 1 Fresh shallot
- 1 Msp Freshly grated ginger
- 1 Clove
- 1 tbsp Raspberry vinegar or some other fruity vinegar
- Aceto balsamic vinegar is also possible
- 2 tbsp Sugar brown
- Salt
- Freshly grated nutmeg
- Red chilli flakes
For the Camemberts
- 2 Camembert
- 1 Egg
- 1 tsp Mustard
- 3 tbsp Breadcrumbs
- Rapeseed oil
- Peel and finely dice the shallot. Put the shallot, ginger, clove, vinegar, cranberries, sugar, a pinch of salt, nutmeg and chilli in a small saucepan. add some water and bring everything to the boil. Simmer until thick over a low heat. If necessary, season the chutney again and sweeten it. Let cool down.
- For breading, whisk the egg and mustard in a deep plate. Place the breadcrumbs on a second plate. Heat the rapeseed oil in a pan. First pull the camembert through the egg mixture and then turn it into the breadcrumbs. Then bake in hot rapeseed oil for about 3 minutes on each side until golden brown. Serve immediately with the chutney.
- We liked mashed potatoes with it. But it also tastes good with baguette or flatbread. Good Appetite.
Facebook Comments