The original idea for this recipe came from a mix of a nostalgic memory of a very ‘60s starter of deep fried camembert (or often, brie) with cranberry sauce which was sold as a ready-made ‘kit’ in ‘good’ supermarkets and served at dinner parties throughout the bourgeoisie; and a recipe I found in a book about Monet’s kitchen garden.

The book is Monet’s Palate Cookbook: The Artist and His Kitchen Garden at Giverny by Aileen Bordman and Derek Fell.

The authors don’t give the instructions for frying the cheese, but they do give a recipe for an apple and raisin chutney to go with it. Their reasoning was that the apple was “the queen of fruit in Normandy and the trees that produce the crisp orb for eating, cooking and baking are abundant”. Camembert is the king of cheese in Normandy, some of the best being produced not far from where Monet was living.

The success of this dish, then, is a right-royal marriage of the king of cheeses to the queen of fruit. Unfortunately the Saucy Dressing team didn’t have much success with the apple and raisin chutney, but we certainly agree that apples get on very well indeed with camembert. Instead we created an apple and pear chutney and devised our own method with the fritters.

Like Monet, I am fortunate, living in Hampshire as I do. On my doorstep the best camembert in the world, according to Raymond Blanc, is produced – it’s known as Tunworth. And it raises this starter to the sublime.

For our Charming Pear and Apple Chutney Laced With Stone’s Ginger Wine, follow this link. Or you could also try Apple and Blackberry Chutney. The apple component is important.

But the cranberry sauce version is also good. I served it up for my father-in-law in the late nineties (when he was also in his late nineties) and his comment was,

“I’m so glad I’ve lived as long as I have, so that I can savour this wonderful dish before I die… it’s one of the best things I’ve ever tasted!”

Prepare them ahead

This is how to make the breadcrumb-fried cheese – BUT – you can prepare them, coated in flour, egg and breadcrumbs some six or seven hours before, ready to just dunk into the hot oil.

What to drink with it

A cool, crisp, dry cider of course!

Breadcrumb-fried Camembert, or Tunworth

This would also make a good hearty lunch for two.

Print

Serves – 4

Ingredients

• 1 x 250g/9 oz camembert – or Tunworth
• 1 cup/60g/2 oz fresh breadcrumbs – NB do not use the dried Panko type
• 1 egg (you might possibly need another)
• About 3 tbsps seasoned flour
• Vegetable oil for semi-deep frying

Instructions

1. Put the flour, the breadcrumbs and the egg (beaten) into separate, wide, bowls (I use soup plates).
2. Get the oil hot – it should be just over half the height of the Camembert in a wide, deep frying pan.
3. Cut the Camembert into 12 wedges. Put one wedge in the flour to coat, then coat in egg, then in the breadcrumbs, then into the oil. Continue with all of them, placing them in chronological order.
4. By the time you have the last wedge in, it will be time to turn the first, then the second, and so on. When the first is golden on all sides, take out and put on some kitchen paper.
5. Serve immediately with either chutney or cranberry sauce.

You might also be interested in A Short Reverie On The Classic ‘Sixties Dinner Menu.