Fried Camembert. Roasted Camembert with Cranberry Sauce How to Roast Whole Camembert Cheese

Step 1: Prepare the cheese.

It is necessary to carefully scrape off the white coating from the surface of the cheese. This action can be carried out using a fairly sharp knife, or a special tool, while trying not to damage the skin. So, you can avoid the cheese from spreading when frying because the flour will not stick well to it, which is extremely undesirable, since the consistency of the cheese will be disrupted and it will not be possible to fry it correctly.

Step 2: Step 2: Combine ingredients. .

Pour the flour into one bowl, place the crackers in another, and lightly beat the egg and cream in the third, trying to maintain the proportions.
To begin, roll the cheese heads well in flour, then carefully dip them into the egg and carefully roll them in breadcrumbs, pressing lightly, which is necessary for their better interaction.

Step 3: Step 3: Fry the cheese.

Melt the butter in a frying pan and gently and thoroughly fry the cheese over medium heat for about two to three minutes on each side until golden brown. Be careful at this stage, since insufficient or, on the contrary, excessive frying will have an extremely adverse effect on the final result, so in order to achieve the ideal taste and aroma, pay due attention to this action!

Step 4: Step 4: Serve the fried camembert.

The best way to serve this dish is to place lettuce leaves on a plate, place cheese and cranberry sauce on top. It's best to top the cheese with slightly warm cranberry sauce. The dish can be served both hot and cold! Enjoy your meal!

Be careful when choosing cheese. It is necessary to choose a real Camembert, and you need to make sure that it is suitable and in good condition. (Cheese Camembert 45% Red Label Isigny (France))

The best solution is to choose premium flour - Molino Grassi

From soft varieties (Italy)

If it turns out that the camembert is too soft, roll it in breading twice.

During frying, do not allow the cheese to spread over the pan, otherwise the proportions of the elegance of the dish will not be met, and in the worst case, the cheese will begin to fall apart.

step by step recipe with photos

The cheese does not look like a product suitable for frying, especially one as soft as Camembert. However, in practice, things are different, and fried cheese makes a very tasty and original snack or an even more original dessert.

The trick is in the cooking time - when quickly frying in hot oil, the cheese does not have time to melt much and softens just enough to be held in place by a layer of fried batter or breading.

Ingredients

For 3 servings:

• Camembert – 1 pack (200-250 g)
• egg – 1 pc.
• flour – 4 tbsp. l.
• breadcrumbs optional

Preparation

1. To make it more convenient to cut the cheese, put it in the freezer directly in the package for 30-40 minutes.

2. Cut the piece into 8-10 pieces. Do not cut the pieces too small, as this will allow the cheese to melt and leak out of the crust. It is optimal to cut the circle into 8 sectors, like a cake, because the layer of white mold also turns into a crust and serves as a barrier.

3. Prepare flour, beaten egg and heat a frying pan with a thin layer of vegetable oil.

4. If the cheese will be fried only in batter, then the sequence of rolling is as follows: first roll each piece well in flour, then dip on all sides in a beaten egg, and then again in flour. If breadcrumbs are additionally used, after the egg you need to roll the pieces in breadcrumbs and repeat this process twice - egg - crackers - egg - crackers.

Place the pieces on the frying pan first with those sides where there is a cut (that is, the cheese is not covered with mold). Then turn the pieces sequentially on all sides to fry all the batter.

Frying should happen quickly, and for this the pan should be well heated.

If you are frying several portions of cheese at once, change the oil and wipe the pan with a paper napkin before adding a new portion.

5. Serve grilled cheese as an appetizer with dip or as a dessert with sweet jam.

Preparing fried camembert is akin to making a potion, so I advise you to approach it only in a good mood and the desire to try an indescribable delicacy, and maybe delight your family or guests with it. Camembert cheese is a soft cheese with a mold crust. For those who frown with disgust, I’ll explain: when fried, you won’t feel the taste of mold at all (I myself can’t bring myself to try blue cheese, but fried Camembert is an exception), and the crust is very thin.

So, to prepare fried camembert you will need:

head of camembert (based on 1 serving - 1 head 125 g)

unsweetened crackers (salty can be used);

vegetable oil for frying;

300 g lingonberries or raspberries - frozen or fresh;

2 tbsp. Sahara;

1 small apple.

Recipe for fried camembert in berry sauce - preparation method:

First, let's prepare confiture - a sauce for fried Camembert. To do this, pour the berries into a small saucepan.

Regarding the choice of berries, I can say the following: lingonberry is more specific than raspberry. But both options are extremely good, it’s just that fried Camembert with raspberry and fried Camembert with lingonberry sauce are two different dishes. So let's get started.

Cut the apple into slices, remove the core, slices can be cut into pieces, and add to the berries.

Add sugar.

Now we are preparing the “lining” for Camembert.

Grind the crackers in a food processor until fine crumbs form. Breading made from crackers is much tastier than breading from crackers. If you don’t have a food processor, you can grate it on a fine grater or use a mortar.

Beat the egg in a plate with a fork. Dip the Camembert alternately into the egg and breadcrumbs twice. Fry the cheese on both sides in heated vegetable oil. Some people prefer to deep-fry Camembert, but practice shows that a lot of oil is not a hindrance, but on the contrary, a plus in frying our cheese.

When the apples soften, turn off the heat.

Blend the contents of the saucepan with a blender until smooth.

Now the fried camembert is completely ready to be served! Bon appetit!

2011 - 2012, . All rights reserved. Copying is prohibited.

Fried cheese has long been popular in Europe, but in our country it rarely appears as a hot snack. But in vain. This hearty delicacy goes well with vegetables and fruits, sweet, sour and spicy sauces. So experiment and enjoy!

CHEESE FEATURES
Fry fatty Brie and Camembert cheeses without breading. Due to the white mold, which turns into a crispy crust when heated, they retain their shape and become soft and tender inside. Curd cheeses, for example Adyghe, can also be fried without breading. It will not spread because it contains lactic acid, which makes the cheese less elastic. But fry hard cheeses - Gouda, Edam, Russian, Emmental - only breaded. When heated, they melt and burn immediately.

NUANCES OF FRYING
You can deep-fry the cheese or simply in a frying pan with plenty of vegetable oil. To prevent the cheese from spreading, it must be fried only in very hot oil and no more than 30 seconds on each side! Before adding breaded hard cheese to the pan, keep it in the freezer for a few minutes. But it’s better to take brie and camembert at room temperature.

BREADING
It’s great to cook any cheese in breading: soft, hard, with or without mold, so the choice of variety depends on your taste. For breading, choose premium flour, it is finer and sticks to the cheese better. You can add sesame seeds to the flour. It is better to do double breading according to this scheme: first dip a piece into a beaten egg, then into flour, again into the egg and finally into breadcrumbs. This will prevent the cheese from spreading. If you want to play with the flavor, replace the flour with turmeric.

SUBMISSION RULES
Before serving, place the cheese slices on a paper napkin to absorb excess fat. Garnish fried Dutch cheese with lingonberry jam, feta cheese cubes with fresh herbs, and sprinkle Adyghe cheese dishes with aromatic herbs before serving. Toasted brie can be served with honey, nuts and saltine crackers. Fried cheese also goes well with sauces: fruit, berry or, for example, garlic. You can serve it with chutney, salsa or fruit marinades. The main thing to remember is that fried cheese is only delicious while it's hot. So don't miss the moment!

FRENCH FRIED CHEESE IN BREADING

200 g brie cheese
1 tsp. mustard
2 chicken eggs
100 g wheat flour
100 g breadcrumbs
2 tbsp. l. sunflower oil
parsley
ground pepper to taste

Beat the eggs. Cut the cheese into thin slices, rub with mustard, put finely chopped parsley on top and place two slices together. Salt, pepper, roll in flour, dip in beaten eggs, then in breadcrumbs, again in beaten eggs and roll in breadcrumbs again. Fry in well-heated sunflower oil on both sides.

ADYGHE CHEESE, GRILLED ON A PAN, WITH BERRY SAUCE

250 g Adyghe cheese
120 g red currants (can be frozen)
100 ml orange juice
2 tbsp. l. honey
2 tsp. brown sugar
l tsp corn starch

Pour currants into a small saucepan, add juice, add honey and sugar, and cook after boiling for 5 minutes over medium heat. Pour the starch with a tablespoon of juice or water, stir, pour into the sauce, ready, stirring until thickened. Remove from heat and keep sauce warm. Preheat the grill, add cheese, and grill for 40 seconds on each side. Warm the plates slightly. Place cheese on warm plates, top with sauce and serve.

FRENCH CHEESE ON SAW WITH LINGONBERRY-GINGER CHUTNEY

A pinch of salt and cinnamon
3 tbsp. l. brown sugar
300 g lingonberries (can be frozen)
4 small circles of Camembert
l red onion
3 cm fresh ginger root
2 tsp. vegetable oil
2 tbsp. l. apple cider vinegar
l/5 red chili pepper (not very hot)

Cut the red onion into feathers and fry in vegetable oil over medium heat until golden brown. Peel the ginger and cut into thin narrow strips. Cut the chili into rings, add to the onion, fry for another 1 minute. Add lingonberries, simmer, stirring, for 2-3 minutes. Add sugar, add vinegar and simmer for another 5 minutes. Season with salt and cinnamon. Remove from heat, cool and refrigerate for 3-4 hours. Just before serving, place the Camembert under the grill as hot as possible. When the crust turns brown, place the cheese on a plate, place the lingonberry chutney next to it and serve immediately. The cheese should be hot and the chutney should be cold.

ADYGHE CHEESE WITH ROSEMARY, GRILLED ON A PAN

400 g Adyghe cheese
2 cloves garlic
3 tbsp. l. olive oil
l tsp rosemary seeds
l g ground black pepper
l g sea salt
2 sweet red peppers

Thoroughly mash the chopped garlic, salt, pepper, and rosemary seeds in a mortar. Add olive oil to the mixture and mix well. Cut the Adyghe cheese into large cubes and place in a bowl. Pour the resulting aromatic oil over the cheese, cover with film and leave for about half an hour. Then take large wooden skewers (two for each block) and thread the cheese onto them. Fry on both sides and serve with any vegetable salad.

FRIED BREE CHEESE WITH TOMATO CHUTNEY AND DRIED FRUIT

2 round packs of brie cheese
100 g flour
l glass of ground crackers
2 eggs
zest of 1 lemon
deep frying oil

FOR CHAT
2 green tomatoes
l green apple
l purple bulb
2 cloves garlic
4 things. dried apricots, cut into strips
l art. l. raisins
2 tbsp. l. olive oil

Peel tomatoes and apples and chop finely. Chop the onion and garlic and fry in olive oil for about 3 minutes. Add tomatoes and apple, simmer for 2 minutes. Add raisins and dried apricots, simmer for another 2 minutes. Remove from heat, cool. Cut the brie into 4 pieces, roll the pieces in flour mixed with zest, then in egg and breadcrumbs. Repeat. Heat the oil to 190°C and fry the cheese until golden brown. Serve hot with cold chutney.

ROQUEFORT FRIED IN WINE DOUGH

300g Roquefort
150 ml white wine
100 g flour
2 yolks
frying fat

Mix the wine with the yolks and flour so that there are no lumps. Dip slices of cheese into liquid wine batter and quickly fry in fat. Serve with mashed potatoes and salad.