Bored with Butties phase 45
Posted: Fri Nov 05, 2010 3:03 pm
Unfortunately I wasn’t able to get homemade frikadellen off the ground in the 20 minutes I had available, this one is for Dave & Jeanette (JDS) following last weekend’s North Lincolnshire bash where we were waxing lyrical about cheap French wine from the likes of Edouard LeClerc, Auchan and CarreFour, and also cheap Camembert. Some of those continental hypermarkets put ours to shame with their range of fresh fish, vegetables & cheeses, although you do have to ask yourself how many types of cheese you really need 
So how about deep-fried Camembert - absolutely delicious – if you like cheese. But don’t buy that pre-packed stuff in gaudy golden crumb, do it yourself, even in a Bongo....
Camembert, peppers, Branston, eggs & salad....
....quarter your Camemberts....
....then get three bowls ready with seasoned flour, beaten eggs and breadcrumbs....
Into the flour....
....then into the egg....
....then into the breadcrumbs....
....into the flour for a second time....
....and the egg for a second time....
....and the breadcrumbs for a second time....
....repeat with them all and you should have something like this.
Heat some oil in a deep fat fryer. This is a Bongo, so that’s a saucepan full of oil....
....when they look like they’re in with a chance of being done....
....drain on kitchen paper....
....and serve with salad, crusty bread and Branston
Why can’t all lunches be this appetising?
Go on, it’s amazing!
Nearly another vegetarian triumph – apart from the calf that donated its fourth stomach chamber to make the rennet and the embryonic chickens that never saw the light of day 
And to think I used sunflower oil – should have used beef dripping for that classic Franco-Yorkshire flavour
So how about deep-fried Camembert - absolutely delicious – if you like cheese. But don’t buy that pre-packed stuff in gaudy golden crumb, do it yourself, even in a Bongo....
Camembert, peppers, Branston, eggs & salad....
....quarter your Camemberts....
....then get three bowls ready with seasoned flour, beaten eggs and breadcrumbs....
Into the flour....
....then into the egg....
....then into the breadcrumbs....
....into the flour for a second time....
....and the egg for a second time....
....and the breadcrumbs for a second time....
....repeat with them all and you should have something like this.
Heat some oil in a deep fat fryer. This is a Bongo, so that’s a saucepan full of oil....
....when they look like they’re in with a chance of being done....
....drain on kitchen paper....
....and serve with salad, crusty bread and Branston
Why can’t all lunches be this appetising?
Go on, it’s amazing!
Nearly another vegetarian triumph – apart from the calf that donated its fourth stomach chamber to make the rennet and the embryonic chickens that never saw the light of day
And to think I used sunflower oil – should have used beef dripping for that classic Franco-Yorkshire flavour
