Deep fried brie with onion and cassis marmalade

Yield: 4 servings

Measure Ingredient
450 grams Brie; (approximately)
170 grams Baby Onions; (fresh or frozen)
1 \N Head Redichio
1 \N Head Oak Leaf or Lollo Bianco
100 millilitres Red Wine
50 millilitres Cassis or Blackcurrant Cordial
50 millilitres Olive Oil; (approximately)
6 tablespoons Breadcrumbs
6 tablespoons Flour
1 \N Egg; (blended with a dash
\N \N ; of milk)
\N \N Seasoning
1 \N Sprig Chervil

1. Cut neat 3 inch rounds from the brie.

2. Flour, egg and then breadcrumb the rounds twice to ensure it will hold the cheese whilst frying.

3. Prepare onions by cooking in a 50 / 50 mixture of red wine and cassis and cook for approximately 15 minutes (in a saucepan) until they have absorbed the colour and liquid completely.

4. Prepare the salad and add a little olive oil and seasoning.

5. Using the remainder of olive oil, pour over the onions to blend with the cassis etc.

6. Arrange salad in the centre of the plate.

7. Deep fry the brie until golden - approximately 3 minutes.

8. Arrange cheese on top of leaves and dress with the onion, olive oil mixture around the cheese.

9. Serve.

Converted by MC_Buster.

NOTES : Chef:Steven Saunders

Converted by MM_Buster v2.0l.

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