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Camembert Bites with Fig Chutney

ingredients

1 fig, chopped
1 apple, cored and chopped
2 slices pancetta, chopped
2 tbsp olive oil
1 orange, zest and juice only
1/2 glass red wine
1 tbsp brown sugar

for the deep-fried camembert

1/2 camembert
2 - 3 slices bread
handful of mixed herbs
3 - 4 tbsp plain flour
1 egg white
vegetable oil for deep-frying

for the pancetta wrapped camembert

1/2 camembert, cut into chunks
3 - 4 slices pancetta
2 tbsp walnuts, chopped

method

1. Heat the vegetable oil in a deep-fat fryer to 190C/375F or 1/3rd fill a large pan with vegetable oil. To test if the oil is at the correct temperature, drop a small cube of bread in the oil. If it sizzles and turns golden, the oil is ready to use. (CAUTION: hot oil is very dangerous. Do not leave unattended.)

2. To make the chutney, sauté the fig, apple and pancetta in the olive oil for 3-4 minutes until tender.

3. Add all the other chutney ingredients and simmer for 3-4 minutes.

4. To make the deep-fried camembert, cut the camembert into 1cm/½in slices.

5. Blend the bread and herbs in a food processor to make breadcrumbs.

6. Dip the camembert in the flour, the egg white and then the breadcrumbs.

7. Deep fry the camembert for 2-3 minutes until golden. Do not fry for too long or the cheese will melt.

8. To make the wrapped camembert, wrap the cheese in the pancetta.

9. Bake in a hot oven for five minutes.

10. Sprinkle with the nuts and serve with the chutney.

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