2 X 150 g Dalewood Wineland Camembert oval
150 ml flour
5 ml paprika
500 ml panko crumbs
2 eggs
45 ml milk
Sunflower oil for deep frying
8 pears, quartered
45 ml olive oil
45 ml honey
Salt and pepper for seasoning
100 g baby salad leaves
Pear Vinaigrette:
4 cooled roasted pear quarters
60 ml olive oil
10 ml Dijon mustard
2 crushed garlic cloves
60 ml red wine vinegar or lemon juice
15 ml honey
Salt and black pepper
Method.
To roast the pears:
Preheat the oven to 180°C and line a baking tray with baking paper
Drizzle the olive oil and honey over the pear quarters and season lightly with salt and pepper
Roast the pears in the oven for about 25 minutes or until caramelized and soft. Cool completely
To crumb the cheese:
Cut the Camembert into large bite sized pieces (about 8 – 10 pieces each)
Mix the flour with the paprika, salt and pepper and toss the Camembert pieces in the seasoned flour
In another bowl beat together the eggs and the milk, season and dip each piece of cheese into the egg and then into the panko crumbs. Repeat the process to double crumb the cheese
Leave in the fridge for 30 minutes
Deep fry in the oil and drain on paper towel just before serving
To make the vinaigrette:
Blend together all the ingredients
To assemble the salad:
Place the roasted pear quarters on 6 serving plates with the baby salad leaves, add the warm deep fried Camembert pieces and drizzle lightly with the pear vinaigrette
Serve immediately
(Serves 6)
Courtesy of Christine Capendale