This stuff is ambrosial. Of course, if you eat it too much your heart will explode and you'll die. In the late Seventies and early Eighties, this dish was the trendiest thing in the world. It's great


  • 1/4 cup sesame seeds
  • 2 small round Camembert cheeses
  • 2 eggs
  • 3 cups peanut oil
  • 1/2 cup fine bread crumbs
  • 1/2 cup cranberry sauce


Chill the Camembert in the fridge overnight.
Cut the chilled cheese into twelve equal wedges. Put the cheese wedges back in the fridge while you fix the other stuff.
In a shallow bowl, beat the eggs. Mix the bread crumbs and the sesame seeds and strew them over a shallow tray or a big plate.
Take the cheese out of the fridge. Dip each wedge of cheese into the egg and gently turn it over to coat the cheese in the egg. Carefully roll the cheese pieces in the crumb mixture to coat them with the crumbs. Put the crumbed cheese pieces onto a piece of baking paper on a tray. Return the tray to the fridge for an hour or so.
In a heavy pan, heat about 5 centimetres of oil, until it smells like hot oil. Test the oil by putting the handle of a wooden spoon into it; when the oil is ready it will foam all around the spoon handle.
Fry the cheese pieces until they are golden all over. Drain the cheese pieces on a wire rack and let them sit for a minute on a piece of paper.
Put the cranberry sauce into a crockery pot and microwave it on High for a minute.
Serve the Camembert with the cranberry sauce.

Serves six as an appetiser

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Submitted 8/2/07.
Source: The Gentry Restaurant, Sydney
Submitted By: morandir armson
Deep-Fried Camembert