One of the really great things about coming home early is I sometimes get to spoil myself with a wonderful lunch, like this Moroccan Roasted Chicken with Deep Fried Camembert.
The chicken was prepared at the Cooksplayground on Monday with Jenny. This chicken was smothered with a combination of Moroccan spices, preserved lemon and fresh coriander and then roasted, but you can use any left over cold chicken.
Deep frying camerbert is really easy. Slice a round of Camembert into eight, dip the pieces into beaten egg and then roll in breadcrumbs, fry in hot oil, turning until golden on all sides.
To assemble the salad, place the sliced chicken and fried Camembert cheese on a bed of rocket and dress with your favourite dressing, which for me is Verlaque Fruit infused White Balsamic Reduction.
Heaven knows Rose, this is torture.....I had a flippen sandwich for lunch!!! What time are you plating up every day???Just asking!
ReplyDeleteIt looks really wonderful and the pics are excellent!! PPD
ReplyDeleteI'm salivating - your photos look so delicious! Oozing cheese...mmm
ReplyDeleteI see the Verlaque came out again! I'm loving my bottle too. That fried camembert - oh my it looks good!
ReplyDeleteOh my goodness, I am literally drooling over that fried camembert. I am going to copy this for sure.
ReplyDeleteWonderful recipe (That melted cheese....groan!!) and absolutely beautiful photographs, Rose.
ReplyDeleteThis looks wonderful! Much nicer than the cereal I had for lunch. Also, I'm getting realy jealous about all this Verlaque doing the rounds. How about all of us who don't have access to Woolies? Not fair.
ReplyDeleteWow - that looks really delish!!! Your 'new' kitchen must be such a pleasure to be in.
ReplyDeleteNice to see you again - I've been flying under the radar in all the blogging spots :)
Enjoy the rest of the week,
Love,
Di
Very envious of your being able to visit the Cook's Playground... harrumph! This looks fab - there is definitely a melty cheese theme going on in the SA blogosphere this month!!
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