When your salad cookbook is endorsed by Yotam Ottolenghi, you know you have a winner. New Zealand chef and restaurateur Peter Gordon’s new recipe collection is an homage to the fresh and seasonal (of course) but also to the leftovers, scraps and “now or never” ingredients in the fridge that minimize waste with beautiful results.
What could be better than deep-fried crumbed cheese? Yum yum! Whether you use goats’ cheese, ricotta mixed with herbs and dried chili and rolled into balls, mixed cheese scraps squashed together or, as here, Camembert, deep-frying it in this way is like having grilled (broiled) cheese on toast!
- oil for frying
- 1 ripe Camembert, chilled, so it is firm enough to coat
- Scant 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/3 cups breadcrumbs
- 1 mango, peeled and sliced
- 2 crisp eating apples, quartered and cored, then julienned
- 6 radishes, thinly sliced
- 1 tablespoon runny honey
- 1 1/2 tablespoons lime juice
- 1/2 teaspoon finely grated lime zest
- 1 handful salad leaves (I used baby kale)
For the salad
Heat 5 centimeters (2 inches) of oil in a medium pan to 180°C (350°F).
Cut the Camembert into quarters. Toss in seasoned flour, coat with the beaten egg, then carefully coat with the breadcrumbs, making sure the cheese is entirely coated. Return it to the fridge for at least 20 minutes to firm up.
Mix the mango, apples, radishes, honey, lime juice and lime zest together in a large bowl. As you toss it the honey will melt into the dressing. Add salt to taste.
As soon as you’re ready, deep-fry the cheese wedges until golden on all sides and drain on absorbent kitchen paper. If the cheese begins to ooze out of the coating into the hot oil, carefully remove it, but not until it’s golden.
To serve, place the salad leaves on four plates and spoon the mango salad on top. Place the deep-fried Camembert wedges on top, cut in half to allow the hot cheese to ooze over the salad. Eat while hot.