Deep fried Cavanbert with Passion Preserved Raspberry and Lemon Chilli Jam

Cavanbert. Oh lovely Cavanbert! This raw milk Camembert-style cheese hails from Belturbet, Co. Cavan where Silke Cropp has been making cheese for over 25 years. Breaded and deep fried, this creamy cheese is perfect with Passion Preserved‘s zesty, tangy raspberry and lemon chilli jam.

No regrets! Go for it!

Deep fried Cavanbert with Passion Preserved Raspberry and Lemon Chilli Jam

Ingredients

Serves #: 4

Ingredients

1 Wheel of Cavanbert Cheese

3 Cavanagh Free Range Eggs, Beaten

300g Panko Breadcrumbs

300g Plain Flour

Oil for Frying

1 Jar of Passion Preserved Raspberry and Lemon Chilli Jam

 

Method

Preparation time: 10 minutes

Cooking time: 3 minutes 

Cut the Cavanbert into chunks. Roll the chunks in the flour until coated, dip into the beaten eggs, then into the breadcrumbs.

Dip the chunks into the beaten eggs again and into the breadcrumbs again and deep fry at 170°C for 2-3 minutes until golden and crispy.

Serve with a dollop of Passion Preserved raspberry, lemon and chilli jam.

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the last Saturday of every month at BT8 7HN!

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