Friday, 28 June 2013

[Sunday Dinner] Deep fried cheese with tomato chutney and Saskatoon berry mustard dressing

SaskMade Marketplace would like to welcome the esteemed Chef Simon of Simon's Fine Foods in Saskatoon for a new post series here on our blog. Sunday dinners have become a rare and treasured time for families to make time for each other, make meals to remember, and make memories to last a lifetime. Chef Simon will be bringing you inspiration and instruction for your own Sunday meal, using local Saskatchewan ingredients and European inspiration.

Locally made cheese is a rare commodity in Saskatchewan and I’m not fully tuned in to the reasoning behind this. Although a few brave souls are starting to pop up selling said locally made cheese.

So a lovely summer treat for me is to take a ripe Camembert style cheese and cover it in panko crumbs and fresh dill then pop it into my deep fryer. I actually double crumb mine and then put the crumbed cheese into the freezer for half an hour. This will help ensure the cheese stays where it should and doesn’t end up oozing into the frying oil.

To accompany this I made a tomato and rosemary chutney. I also tossed some pea shoots in a simple vinaigrette of Saskatoon Mustard and Camelina Oil. It gave me a strong enough flavour to cut through the rich oozing cheese and to be honest the results were delicious, especially with a glass of wine.

Here’s the recipe so grab some cheese and get frying!

Shopping List


>> Fried Cheese <<


  • 1 wheel of Stranraer cheese cut into four wedges
  • 2 eggs
  • 8 oz panko crumbs
  • 2 tbsp fresh dill
  • 3 tbsp all purpose flour


Dip the cheese into the flour, then the egg, then the breadcrumbs and lastly the dill.
Repeat the egg and crumb again to double crumb the cheese, place on a tray with parchment paper and pop in the freezer for 30 minutes.
Deep fry till the crumbs are golden and serve.

>> Cherry Tomato Chutney <<

  • 1 basket cherry tomatoes, chopped
  • 1 shallot chopped
  • 4 oz red wine vinegar
  • 5 oz brown sugar


Place in a saucepan and simmer until it begins to look like syrup. Puree and chill until needed.

>> Saskatoon Berry Mustard Vinaigrette <<

  • 1 tsp mustard
  • 3 tsp extra virgin olive oil


Mix well and toss pea shoots until thoroughly coated.

No comments:

Post a Comment