Deep-Fried Camembert with Red Onion Chutney
By M&S Food
Published on 04 September 2024
Chef Shelina Permalloo’s filo-wrapped, deep-fried camembert cigars, as seen on M&S’s Cooking with the Stars, make a deliciously oozy, creamy, indulgent starter. Serve with a drizzle of honey and a dollop of caramelised red onion chutney, it’s a sweet-and-salty, gooey delight.Time and servings
40 minsTotal time
6Servings
30 minsPrep time
10 minsCooking time
Ingredients
- 200g runny honey
- 2 garlic cloves, finely crushed
- 3 sheets filo pastry
- 1 M&S baking camembert, sliced into 6 strips
- 25g walnuts, roughly chopped
- 1 tsp plain flour
- 1 litre vegetable oil, for frying
- 330g jar M&S caramelised red onion chutney
- 80g watercress
Method
Step 1
Add the honey to a small saucepan along with the garlic. Heat gently for 2 mins over a low heat then set aside off the heat to infuse.Step 2
Unroll the filo pastry sheets and cut each in half lengthways. Place a strip of cheese at the short end of each and sprinkle with some of the walnuts. You may have to trim some of the cheese to fit, but simply add any offcuts on top of the strip.Step 3
Whisk the flour into 2 tbsp of water to form a paste then use to brush the edges of the pastry. Roll each lengthways to form a cigar. Repeat to make six cigarsStep 4
Add the oil to a large pan so it’s about 1/3 full and heat to 180°C. Carefully fry the cigars for 2-3 mins until golden brown. Remove with a slotted spoon and set aside on kitchen paper.Step 5
Serve drizzled with the infused honey, a spoonful of the chutney and the watercress on the side.