Camembert Parcel With Rhubarb And Cranberry Coulis Recipes

CHICKEN AND CAMEMBERT PARCELS

Steps:

• Preheat oven to 200oC. Lightly grease a baking tray.
• Spread each piece of chicken with mustard. Top with camembert and basil.
• Wrap 1 prosciutto slice around each piece.
• Lay 2 sheets of filo flat and spray with oil or brush with butter. Fold in half.
• Top with 1 piece of chicken. Wrap as a parcel.
• Place on prepared baking tray and spray with oil.
• Continue with remaining pastry and chicken. Sprinkle parcels with sesame seeds.
• Bake parcels for 20-25 minutes, until gold and crips.
• Serve with baby spinach leaves.

DEEP-FRIED CAMEMBERT AND CRANBERRY SAUCE

Steps:

• Freeze Camembert cheese for 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Pour flour into a bowl. Beat eggs and milk together in a separate bowl. Pour bread crumbs into a third bowl.
• Remove cheese from the freezer and cut each round into 6 wedges. Roll each wedge in flour and dip into the egg-milk mixture. Press each wedge into bread crumbs until evenly coated.
• Fry each breaded wedge in the hot oil until bread crumbs are browned, 2 to 3 minutes per side. Transfer fried cheese to a paper towel-lined plate using a slotted spoon. Serve cranberry sauce on the side.