- 1 Shamembert
- 1 small slice bread (processed into fine breadcrumbs)
- ¾ tsp paprika
- 2 tbsp ground almonds
- 2 tbsp plain flour
- Salt & pepper to season
- 1/3 cup cornflour
- Oil to fry
Chop Sham into 6 pieces. In one bowl, mix together the breadcrumbs, paprika, ground almonds, flour & seasoning. In a sperate bowl, make a cornflour ‘slurry’, mixing 1/3 cup cornflour with 1/3 water.
Dip each piece into the cornflour mixture, then straight in the breadcrumb mixture to coat completely and place on a board ready to fry.
Heat vegetable or sunflower oil in a large frying pan a couple of inches thick. Heat up to about 180c (or until a small piece of bread browns in about 30 seconds).
Add the cheese wedges to the pan (be careful in case the oil spits a little) – and fry for a couple of minutes on each side until both are golden brown. Make sure to keep an eye on them in case they start to leak. Once well fried, scoop out your cheese wedges carefully and serve with chutney.