Deep-fried Brie And Cranberry Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A great starter for a romantic dinner. Ingredients:
400ml/14fl oz vegetable oil hot |
200g/7oz brie, cut into wedges |
100g/31/2oz plain flour |
100g/31/2oz breadcrumbs |
2 free-range eggs, beaten |
for the cranberry chutney |
100g/31/2oz caster sugar |
200g/7oz cranberries |
2 tbsp red wine vinegar |
2 sprigs fresh parsley, to garnish |
Directions:
1. Heat the oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. Dredge the Brie wedges in the flour, then dip into the beaten egg, then dip into the breadcrumbs. Dip into the egg and breadcrumbs twice more to ensure full coating.
3. Deep fry the breadcrumb-coated Brie wedges in the hot oil for 2-3 minutes, or until golden. Carefully remove with a slotted spoon and drain on kitchen paper.
4. For the cranberry chutney, heat the sugar, cranberries and vinegar in a small saucepan. Bring to a simmer and cook for five minutes, or until thickened.
5. To serve, place the Brie wedges onto a plate. Top each wedge with the cranberry sauce and garnish with the parsley.
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