For a dinner party recipe that will really impress your guests, try this cheesy starter that has an element of sweetness thanks to the added fruit.
Recipe taken from Savour: Salads for all Seasons by Peter Gordon. Photographs by Lisa Linder. Published by Jacqui Small, £25.
- oil, for frying
- 1 ripe Camembert, chilled, so it is firm enough to coat
- 50g plain flour
- 1 egg, beaten
- 100g breadcrumbs
- 1 mango, peeled and sliced
- 2 crisp eating apples, quartered and cored, then julienned
- 6 radishes, thinly sliced
- 1tbsp runny honey
- 1½tbsp lime juice
- ½tsp finely grated lime zest
- 1 handful salad leaves, such as baby kale
Heat 5cm oil in a medium pan to 180C.
Cut the Camembert into quarters. Toss in seasoned flour, coat with the beaten egg, then carefully coat with the breadcrumbs, making sure that the cheese is entirely coated. Return it to the fridge for at least 20 minutes to firm up.
Mix the mango, apples, radishes, honey, lime juice and lime zest together in a large bowl. As you toss it, the honey will melt into the dressing. Add salt to taste.
As soon as you’re ready, deep-fry the cheese wedges until golden on all sides and drain on absorbent kitchen paper. If the cheese begins to ooze out of the coating into the hot oil then carefully remove it, but not until it’s golden.
To serve, place the salad leaves on 4 plates and spoon the mango salad on top. Place the deep-fried Camembert wedges on top and cut in half to allow the hot cheese to ooze over the salad. Eat while hot.