John Myers
Crispy Camembert with Tomato Lamb’s Lettuce
The perfect crispy camembert with tomato lamb’s lettuce recipe with a picture and simple step-by-step instructions.
- 2 Eggs
- 0,25 tsp Red chilli flakes
- 30 g Ground Tigernuts
- 40 g Peeled sesame seeds
- 250 g Camembert three-quarter fat level
- 8 tbsp Rapeseed oil
- 200 g Cherry tomatoes red
- 200 g Lamb’S lettuce fresh
- 1 Fresh shallot
- 2 tbsp Balsamic vinegar
- 0,25 tsp Red chilli flakes
- 0,5 tsp Honey liquid
- 3 tbsp Olive oil
- Salt
- 2 tbsp Water
- 2 tsp Price
- For the crispy Camembert: whisk the eggs, chilli flakes and a little salt in a deep plate. Place ground almonds (ground) and peeled sesame seeds on 2 flat plates. First turn the camemberts in the egg, drain well, then press into the tiger nut flour, excess flour Then carefully turn again in the egg and finally in the sesame seeds. Press the coating on very well.
- Heat the oil in a small pan. Bake the camemberts in it over medium heat for about 4-5 minutes until golden brown. Then turn carefully and bake for another 4-5 minutes from the other side.
- For the tomato lamb’s lettuce: cut the cherry tomatoes into wedges. Clean, wash and spin dry the field lettuce. For the dressing: dice the shallot very finely. Mix vinegar, honey, chilli flakes, a little salt and 2 tablespoons of water. Fold in the olive oil. Carefully mix the tomatoes and lamb’s lettuce with the dressing and serve with the camembert. I also had cranberries which are very tasty.
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