Recipes

Ingredients

• 200g South Cape Camembert
• 2-3 slices stale sourdough bread
• 1/3 cup unsalted dry roasted almonds, coarsely chopped
• 1 egg, lightly beaten
• 100g tub South Cape Quince Paste
• 1 green apple, unpeeled, grated
• 2 tablespoons water
• 2 teaspoons balsamic vinegar
• oil, for frying

Method
Refrigerate South Cape Camembert until well chilled. Make bread into coarse crumbs using a food processor, blender or grater and combine with chopped almonds. Cut Camembert into 12 wedges, dip in egg and coat in crumb mixture. Double crumb if desired. Refrigerate for at least 15 minutes. Meanwhile, combine quince paste, grated apple, water and balsamic vinegar in a saucepan and cook over medium heat for 10 minutes until apple has softened and mixture has thickened. This can be done up to 48 hours in advance.  Heat oil in a frypan and flash fry crumbed camembert until golden on all sides. Drain on absorbent paper and serve immediately with Quince and Apple Relish.