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Recipe Name: Antipasto Salad Of Roasted Peppers With Deep Fried Camemb Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Yellow Peppers
2 Red Peppers
50 Olive oil
450 Gram(s) Ripe plum tomatoes
quartered
1 Red chilli - finely sliced
5 Cloves Garlic, peeled and
finely
sliced
Vegetable oil for frying
225 Gram(s) Camembert
1/2 Teaspoon(s) Cayenne pepper
25 Gram(s) Plain flour
2 Eggs, beaten
100 Gram(s) Breadcumbs, toasted
Vegetable oil
Directions:
Make the deep fried camembert, remove the corners and any hard bits of
the cheese, cut the cheese into 1 cm / 1/2 inch wedges and sprinkle
with a little cayenne pepper. Dust the cubes on all sides with
seasoned flour, shaking off any excess, then dip them, a few at a
time, in the beaten egg. Place them on a mound of breadcrumbs,
sprinkle with more crumbs and turn on all sides so they are thoroughly
coated. Repeat the egg and breadcrumb operation, then chill for at
least one hour. Place the peppers skin side up under a pre-heated hot
grill and grill until they are black all over, approximately 10
minutes. Put the peppers into a plastic bag for a couple of minutes
(the steam helps to loosen the skins). Peel and cut into pieces. Heat
the oil in a frying pan, add the chopped tomatoes, fry for 4 ~ 5
minutes until broken down into a sauce. Add the chilli and garlic. Fry
for a further 5 minutes, stirring regularly. Add the pepper skins and
continue to cook for a further 15 - 20 minutes. Meanwhile finish the
deep fried camembert; pour enough oil into a large heavy based
saucepan to make a depth of at least 3 inches. Heat to about 170°c /
325°f (a higher temperature will in part an unpleasant flavour to the
cheese). Fry small amounts at a time, making sure the pieces do not
touch, flip them over delicately taking care not to pierce them. As
soon as they are golden brown (this will take about approximately 1 to
2 minutes) remove with a slotted spoon and place on paper towels.
Finally to keep them warm, place on kitchen towels on an ovenproof
dish, in a low oven (approximately 140°c / 275°f / Gas Mark 1)
whilst cooking the others. Serve the peppers with the deep fried
camembert, garnish with a little cayenne pepper. Converted by
MC_Buster. NOTES : Chef:Amanda Grant Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 308
Calories From Fat: 178
Total Fat: 20.2g
Cholesterol: 133.5mg
Sodium: 621.4mg
Potassium: 475.3mg
Carbohydrates: 15.7g
Fiber: 2.5g
Sugar: 3.5g
Protein: 16.6g


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