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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. This dish is best made with a Camembert-style Irish cheese such as St. Killian, from Carrigbyrne Farmhouse Cheese, Enniscorthy, County Wexford. Like other white rind cheeses, this is delicious deep-fried in beer batter and served with tangy Cumberland Sauce, which should be prepared a day in advance to let the flavors meld. | 2. To make the Cumberland sauce: With a vegetable peeler, peel strips of zest from the orange and lemon. With a sharp knife, shred the zest as thinly as possible. Put the zest into a small saucepan and cover with cold water. Bring to a boil, then reduce heat to simmer and cook for 5 minutes, or until the zest starts to soften. Drain and set aside. | 3. Squeeze the juice from the oranges and lemon into a small saucepan. Add the jelly, ginger, and mustard, and bring to a boil. Cook for 5 minutes, then reduce heat to simmer and cook for 10 minutes, or until the mixture is reduced by half. Transfer the sauce to a small bowl and stir in the reserved zest. Refrigerate for at least 24 hours and up to 3 weeks. Makes about 1 1/2 cups. | 4. To make the fried cheese: In a large bowl, whisk together the flour, beer, salt, and oil. There should be a few small lumps. Cover the bowl with plastic wrap and let stand in a warm place for about 3 hours. Stir in the egg yolk. In a small bowl, beat the egg white with an electric mixer until stiff peaks form. Fold into the beer batter. | 5. Cut each round of cheese, rind and all, into 8 pie-shaped slices, then cut each slice in half. In an electric skillet or deep fryer, heat the oil to 325°F Dip the cheese pieces, one at a time, into the beer batter. Drop into the hot oil, and cook, turning as necessary with a wooden spoon, for 1 to 2 minutes, or until golden brown. With a slotted spoon, remove each piece as soon as it's browned and drain on paper towels. | 6. To serve, spoon the Cumberland sauce into small ramekins or dishes and place in the center of 4 salad plates. Arrange the mixed greens around each ramekin and place 8 pieces of cheese on top. Serves 4. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange	2			3.525	0.8812	0.0705	0.009000000000000001
lemon	1			1.2808	0.4116	0.0486	0.0132
port wine	5	tablespoons		-	-	-	-
red currant jelly	1	jar		-	-	-	-
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049
purpose flour	3/4	cup		-	-	-	-
beer	1/2	cup		-	-	-	-
salt	1	pinch		-	-	-	-
canola oil	1	teaspoon		39.78	0.0	0.0	4.5
egg	1		separated	71.5	0.36	6.28	4.755
camembert cheese	2	rounds		-	-	-	-
canola oil				39.78	0.0	0.0	4.5
salad green			mixed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.