1 Good Sized Camembert Cheese
Parsley Sprigs (for topping off)
Oil
Butter
25g Plain Flour
5 Tablespoons Milk (warmed but not boiling)
1 Egg
2 Tablespoons Water
1 Tablespoon Brandy
3 Tablespoons Breadcrumbs (mixed with 1 Tablespoon Flour for coating)
Equipment
3 Mixing Bowls
2 Forks
1 Sauce Pan
1 Wooden Spoon
The Good Bit
- Take the rind off the cheese and mash it in a small mixing bowl until you have a nice smooth mixture, then melt a good knob of butter in the sauce pan and add the flour, cook for 2 minutes, stirring all the time and don't let the mixture brown, stir in the brandy and milk until you have a nice thick sauce then season to taste with pepper only, now add in the cheese (which will give it the salt required) and blend well.
- In one of your other bowls, beat together the egg and water, now coat your hands with flour and take small amounts of the cheese mixture and roll into cocktail sausage sized pieces, then dip in the egg.
- In the final bowl you should have your breadcrumbs and flour, once you've dipped your cheese mixture in the egg, roll it into the breadcrumbs, then deep fry (in a wok or chip pan) quickly until they are golden brown, drain on kitchen paper and serve garnished with the parsley sprigs. (I like to put a bit of dried basil in with the breadcrumbs for an extra bit of flavour, they go great served with dipping sauces like tomato, barbecue or soured cream and chive)
