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Deep Fried Camembert with Mediterranean Vegetables
View our selection of vegetarian ready meals and frozen vegetables.
Portions: 4
Ingredients
- 4 x Camembert Wedges
- 70g Plain Flour
- 75g Liquid Whole Egg
- 70g Panko Breadcrumbs
- Salt
- Coarse Ground Peppercorns
- 280g Mixed Peppers (cut into 20mm dice)
- 280g Red Onions (peeled and cut into 20mm dice)
- 280g Courgettes (cut into 20mm dice)
- 280g Aubergines (cut into 20mm dice)
- 15g Fresh Basil Leaves (torn)
- 120g Olive Oil
- 60g Balsamic Vinegar
Method
- Prepare three trays, one with seasoned flour, one with beaten egg and water and one with panko breadcrumbs.
- Pass the Camembert into flour, egg and breadcrumbs, shaking off any excess in between each stage. Then dip again into the egg and breadcrumbs.
- Place the peppers, onions, courgettes and aubergines in a suitable roasting dish, toss with a little oil, season and roast in a moderate oven until tender and golden brown.
- Make a dressing with the olive oil, balsamic vinegar and torn basil leaves.
- Deep fry the Camembert in hot oil until golden brown.
- Divide the roast vegetables into four portions and place each portion onto a suitable warmed serving dish.
- Place the Camembert on top of the roasted vegetables.
- Drizzle with the dressing.