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Name: Camembert Christmas Lunch
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 100 g whole round of; 2 tb milk; 1 Whole nutmeg; 1 tb Seasoned flour; 4 Fresh sage leaves; extra to; 25 g Brazil nuts; 50 g Fresh white breadcrumbs; Vegetable oil; for deep; 1 Egg; Salt and pepper; 1 Garlic

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INGREDIENTS

1 100 g whole round of
2 tb milk
1 Whole nutmeg
1 tb Seasoned flour
4 Fresh sage leaves; extra to
25 g Brazil nuts
50 g Fresh white breadcrumbs
Vegetable oil; for deep
1 Egg
Salt and pepper
1 Garlic

Servings

INSTRUCTIONS

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

NOTES

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Camembert Christmas Lunch

1 100 g whole round of
2 tb milk
1 Whole nutmeg
1 tb Seasoned flour
4 Fresh sage leaves; extra to
25 g Brazil nuts
50 g Fresh white breadcrumbs
 Vegetable oil; for deep
1 Egg
 Salt and pepper
1 Garlic

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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Nutrition

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Serving Size: 1 Serving (73g)
Recipe Makes: 2 servings

Calories: 208
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 208

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