Deep Fried Camembert
2 x 125 g packets camembert
1 cup SR flour
1/2 x 375 ml can beer
oil for deep frying
60 g frozen raspberries
1/2 cup bottled redcurrant jelly
1/2 cup water
1/2 tspn grated orange rind
1/2 tspn grated lemon rind
1 tblspn brandy
Sift flour into basin, make well in centre, gradually stir in beer, beat until smooth.
Allow to stand at room temperature for 1 hour.
Cut camembert into quarters, roll in extra flour, shake of excess flour.
Dip cheese in batter, drain off excess batter, cook in deep hot oil until golden brown.
Lift out of oil, drain on absorbent paper.
Place raspberries, redcurrant jelly, water, orange and lemon rinds and brandy in saucepan.
Bring to boil, reduce heat and simmer, uncovered, 15 minutes.
Strain, serve sauce separately.