A few years ago my husband and I were touring the Western Cape on our motorbike. We stopped at for lunch at a restaurant in The Wilderness. We normally never order the same dish (I mean: he loves a steak and I only eat vegetables! ) This day however, we both ordered the Crumbed Camembert and have been hooked on this dish ever since.
When we got home, hubby who enjoys cooking announced that he was going to learn to cook Crumbed Camembert. A few weeks later he bought a wheel of Camembert , I looked up the recipe on the Internet and he set about preparing this delicious treat for us.
It is one of those meals that when you scoop up the last bit (albeit the tasty crumbs or creamy cheese oozing out of the wedge), you sit back with a sigh and reminisce about how divine it was!
Crumbed Camembert and desert lime spice (Jeffrey Eaton )
Cooking / preparing time – about 20 minutes
3 Camembert cheese packs
1 Cup plain white flour
2 Cups breadcrumbs
½ Cup Milk
140 g Lime Marmalade
Cut Camembert wheels into 1/8th wedges
Dip in flour
Lift and place in egg and milk mixture
Lift and roll in breadcrumbs
Allow to stand for about 10 minutes
Dip into egg mixture and crumbs again
Place marmalade in pan and bring gently to the boil.
Remove and set aside
Heat olive oil in pan and shallow fry the cheese wedges
Drizzle strawberry coulis over cheese (I used strawberry jam which I warmed in a saucepan on the stove
Serve with whole green preserved figs and Provita biscuits