A tasty starter of Camembert covered in cob-nuts and served with a spicy plum marmalade. Made by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
For the marmalade:
- 1 red onion, sliced
- 2 red chillies, sliced
- 200 g7 oz plums, de-stoned and quartered
- 4 tbsp sugar
- 150 ml5¼ fl oz red wine vinegar
- 1 tsp mustard seeds
- 2 tbsp sultanas
- Olive oil
For the cheese:
- 3 small Camembert cut into quarters
- 1 tbsp flour, for coating the cheese
- 1 egg, beaten
- 100 g3½ oz cobnuts, crushed
Method: How to make Cobnut crusted cheese
For the marmalade:
1
Heat the oil in a saucepan and add the onions, chilli and mustard seeds. Cook gently until the onions have softened.
2
Add the plums and pour in the red wine vinegar. Sprinkle over the sugar and stir in the sultanas. Continue to cook until reduced down to a sticky and thick relish.
For the cheese:
3
Place the cobnuts on a baking tray and roast at 150C/Gas2 for 15 minutes, stirring half way through.
4
Coat the cheese in flour, followed by beaten egg, then roll in the toasted cobnuts.
5
Shallow fry, turning the cubes so that they are golden on all sides.
6
Serve with the plum marmalade.
