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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.
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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.
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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.
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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.
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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 325u00b0F 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.
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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.
