Camembert Wedges

Method

1. Step 1

   Place rice crackers in a food processor and pulse until mixture is a fine crumb.

2. Step 2

   Place flour, lightly beaten eggs and rice cracker crumb separately into three small shallow dishes.

3. Step 3

   Dip each camembert wedge in flour, egg and crumb mixture until well coated. Refrigerate until ready to cook.

4. Step 4

   For the red currant sauce, combine jelly, vinegar, rosemary and mustard together in a small saucepan over a low heat, stirring until jelly melts. Bring to the boil and remove from heat. Set aside until required.

5. Step 5

   Heat oil in a small saucepan about 5cm deep over medium heat. To check if the oil is ready, drop a small piece of bread into the oil, it should sizzle and become golden.

6. Step 6

   Place chilled camembert wedges into the hot oil in batches of 3-4, turning after 1-2 minutes or until both sides are golden. Remove from the pan and drain on paper towel.

7. Step 7

   Serve crispy camembert wedges with red currant dipping sauce.