MMMMM-----------------------FOR THE SAUCE---------------------------- 225 g Cranberries; thawed if -frozen 100 g Caster sugar 1/4 ts Ground ginger 1 lg OrangeMMMMM------------------FOR THE GLAZED PARSNIPS----------------------- 2 Parsnips 1 ts Vegetable oil 1 tb Runny honey 1 ts Soy sauce 1 Quarter the parsnips and cook in a pan of boiling, salted water for 7-8 minutes until tender. 2 For the Sauce: Place the cranberries, sugar and ginger in a small pan. Using a zester, pare in the orange rind and squeeze in the juice. 3 Bring to the boil and simmer for 15 minutes until the berries have all popped and the sauce is thick and glossy. 4 Roughly chop the Brazil nuts and place in a small bowl. Finely chop the sage and crush the garlic. Mix with the nuts. 5 Quarter the Camembert into four wedges and cut the cheese horizontally from the point of the wedge right up to, but not through, the rind. 6 Sprinkle the nut mixture inside each piece of cheese and press firmly back together so the filling is enclosed. Drain the parsnips. 7 Crack the egg into a shallow bowl and whisk with the milk, grating of nutmeg and plenty of seasoning. 8 Dust the cheese wedges with the seasoned flour and dip in the beaten egg and the breadcrumbs, ensuring they are evenly coated. Put on a plate and refrigerate for a couple of minutes. 9 Heat the oil in a saute pan and add the drained parsnips. Drizzle in the honey and soy and cook for 3-4 minutes, turning until brown and glazed. 10 Deep fry the filled Camembert for 1-2 minutes until crisp and golden brown. Drain on kitchen paper. 11 Pile the glazed parsnips high on a serving plate and spoon over a little of the cranberry sauce. Top with the Camembert wedges and garnish with the chives. Recipe by: Cant Cook Wont Cook
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 111 (53%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 106.1mg||33 %|
|Sodium 287.4mg||10 %|
|Potassium 186.1mg||5 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 15.4g|
|Protein 7.9g||11 %|
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Calories per serving: 208
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