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28/10/2016

Pistachio Crumbed Camembert with Brandied Marmalade

Pistachio Crumbed Camembert with Brandied Marmalade
Pistachio and brandied marmalade sit perfectly with creamy camembert.

Serves:

4

Prep Time: 15 minutes

Cooking Time: 10 minutes

Download Recipe PDF

Ingredients

  • ¼ cup orange or lime marmalade
  • 1 tablespoon brandy
  • 115g camembert, chilled
  • 2 tablespoons plain flour
  • 1 egg, lightly beaten
  • 1/4 cup coarsely chopped pistachio nuts
  • 1/4 cup coarse breadcrumbs
  • extra light olive oil or canola oil, for deep frying

Method

Heat marmalade until melted, stir in brandy and allow to cool. Coat camembert with flour, dip in egg and coat in combined pistachio nuts and breadcrumbs. Dip in egg and crumbs a second time, gently pressing the crumbs to ensure the cheese is well covered. Refrigerate for at least 15 minutes (or up to 2 hours before serving). Just before serving, deep fry crumbed camembert in hot oil for 3-5 minutes, turning gently, until golden brown. Serve immediately with Brandied Marmalade.

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