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    You are in: Home / Recipes / Deep-Fried Cheese With Cumberland Sauce - by Margaret Johnson Recipe
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    Deep-Fried Cheese With Cumberland Sauce - by Margaret Johnson

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Chef Jeff Garland's Note:

    Great sounding recipe for St. Patty's Day appetizer. From

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    Units: US | Metric

    fried cheese


    1. 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. 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. 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. 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. 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. 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.

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    Nutritional Facts for Deep-Fried Cheese With Cumberland Sauce - by Margaret Johnson

    Serving Size: 1 (233 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 725.4
    Calories from Fat 274
    Total Fat 30.5 g
    Saturated Fat 17.8 g
    Cholesterol 134.5 mg
    Sodium 1036.5 mg
    Total Carbohydrate 82.6 g
    Dietary Fiber 4.3 g
    Sugars 44.6 g
    Protein 27.8 g

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