1. Unwrap the camembert, dip into the beaten egg and then coat with the breadcrumbs. 2. Allow to chill in the refrigerator for 30 minutes. 3. For the sauce, place the cranberry sauce, orange juice and rind in a saucepan and heat through gently. 4. Deep fry the camembert in hot oil heated to 180 ?C, 350 F, for 1-2 minutes, until golden. 5. Drain and serve with the sauce garnished with the watercress. NOTES : A delicious starter or light lunch, serve with crusty warm bread and garnish with salad.
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|Serving Size: 1 Serving (88g)|
|Recipe Makes: 4|
|Calories from Fat: 40 (25%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 54.2mg||17 %|
|Sodium 207.3mg||7 %|
|Potassium 98.5mg||3 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 24.3g|
|Protein 5.4g||8 %|
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Calories per serving: 161
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