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1.
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Make the deep fried camembert, remove the corners and any hard bits of the cheese, cut the cheese into 1 cm / 1/2 inch wedges and sprinkle with a little cayenne pepper.
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2.
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Dust the cubes on all sides with seasoned flour, shaking off any excess, then dip them, a few at a time, in the beaten egg.
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Place them on a mound of breadcrumbs, sprinkle with more crumbs and turn on all sides so they are thoroughly coated.
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3.
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Repeat the egg and breadcrumb operation, then refrigeratefor at least one hour.
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4.
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Place the peppers skin side up under a pre-heated warm grill and grill till they are black all over, approximately 10 min.
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Put the peppers into a plastic bag for a couple of min (the steam helps to loosen the skins).
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Peel and cut into pcs.
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5.
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Heat the oil in a frying pan, add in the minced tomatoes, fry for 4 5 min till broken down into a sauce.
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Add in the chilli and garlic.
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6.
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Fry for a further 5 min, stirring regularly.
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Add in the pepper skins and continue to cook for a further 15 - 20 min.
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7.
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Meanwhile finish the deep fried camembert; pour sufficient oil into a large heavy based saucepan to make a depth of at least 3 inches.
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Heat to about 170 c / 325 f (a higher temperature will in part an unpleasant flavour to the cheese).
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Fry small amounts at a time, making sure the pcs don't touch, flip them over delicately taking care not to pierce them.
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As soon as they are golden (this will take about approximately 1 to 2 min) remove with a slotted spoon and place on paper towels.
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Finally to keep them hot, place on kitchen towels on an ovenproof dish, in a low oven (approximately 140 c / 275 f / Gas Mark 1) whilst cooking the others.
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8.
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Serve the peppers with the deep fried camembert, garnish with a little cayenne pepper.
