Crumbed camembert and desert lime spice

• serves

  4

• cook

  1 hour

Ingredients

3 camembert cheese packs

1 cup plain flour

2 cups breadcrumbs

1 egg

½ cup milk

140g desert lime marmalade

2/3 cup chardonnay

Instructions

Cut camembert cheese into 1/8 wedges and dip into flour.

Place in beaten egg and milk, then into breadcrumbs and let stand for about 10 minutes.

Dip into egg mixture and breadcrumbs again.

Place marmalade into a pan with the wine and bring to the boil

Heat some extra virgin olive oil then shallow fry the cheese.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.