Antipasto Salad Of Roasted Peppers With Deep Fried Camemb Recipe

• 2 x Yellow Peppers
• 2 x Red Peppers
• 50 ml Extra virgin olive oil
• 450 gm Ripe plum tomatoes, quartered
• 1 x Red chilli - finely sliced
• 5 x Cloves garlic, peeled and finely sliced Vegetable Oil for Frying
• 225 gm Camembert
• 1/2 tsp Cayenne Pepper
• 25 gm Plain Flour
• 2 x Large eggs, beaten
• 100 gm Breadcumbs, (toasted) Vegetable Oil

1. 1.
2. 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.
3. 2.
4. 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.
5. Place them on a mound of breadcrumbs, sprinkle with more crumbs and turn on all sides so they are thoroughly coated.
6. 3.
7. Repeat the egg and breadcrumb operation, then refrigeratefor at least one hour.
8. 4.
9. Place the peppers skin side up under a pre-heated warm grill and grill till they are black all over, approximately 10 min.
10. Put the peppers into a plastic bag for a couple of min (the steam helps to loosen the skins).
11. Peel and cut into pcs.
12. 5.
13. Heat the oil in a frying pan, add in the minced tomatoes, fry for 4 5 min till broken down into a sauce.
14. Add in the chilli and garlic.
15. 6.
16. Fry for a further 5 min, stirring regularly.
17. Add in the pepper skins and continue to cook for a further 15 - 20 min.
18. 7.
19. Meanwhile finish the deep fried camembert; pour sufficient oil into a large heavy based saucepan to make a depth of at least 3 inches.
20. Heat to about 170 c / 325 f (a higher temperature will in part an unpleasant flavour to the cheese).
21. Fry small amounts at a time, making sure the pcs don't touch, flip them over delicately taking care not to pierce them.
22. As soon as they are golden (this will take about approximately 1 to 2 min) remove with a slotted spoon and place on paper towels.
23. Finally to keep them hot, place on kitchen towels on an ovenproof dish, in a low oven (approximately 140 c / 275 f / Gas Mark 1) whilst cooking the others.
24. 8.
25. Serve the peppers with the deep fried camembert, garnish with a little cayenne pepper.

yellow peppers, red peppers, olive oil, tomatoes, red chilli, garlic, camembert, cayenne pepper, flour, eggs, vegetable oil

Taken from cookeatshare.com/recipes/antipasto-salad-of-roasted-peppers-with-deep-fried-camemb-65807 (may not work)