Sunday, 1 February 2009
Photo taken by John Paul Urizar
Ok, let me start by saying - if you on a diet, dont even look at this!
I have seen many fried brie recipes but never dared to go there... however Valli Little inspired me to give it a shot. I used one of her recipes but over time it has evolved into my own no-fuss version!
Remember with this recipe - a little goes a loooong way! I usually serve a couple small wedges next to a lightly dressed salad. And for the record - its the sweet chilli sauce that makes it, so please please please use it!
2 cups breadcrumbs
2 tbs of either finely chopped fresh parsley or basil (or none if your not a herb person)
3 tbs plain flour
1 egg, beaten
2 tbs milk or cream (whichever you have on hand)
350g (aproximately) of brie or camambert cut into 8 small or 4 large wedges
Oil for frying - I use sunflower or vegetable buti've tried with olive and still tastes as good
Sweet chilli sauce - my favourite brand is Trident.
1. Mix breadcrumbs & parsley together. Place breadcrumbs and flour in seperate bowls (or plates). Whisk the egg & milk/cream in another bowl.
2. Toss wedges first in flour, then egg mixture, then in the breadcrumbs.
3. Place on a plate & chill in the fridge for 30 minutes (or up to four hours ahead).
4. Pour enough oil in a pan so that it reaces a few milimetres up the side. The oil should be hot enough that it turns a cube of bread golden in 30 seconds.
5. Fry the cheese on each side until golden. Drain briefly on paper towel. Serve immediently with sweet chilli sauce.
I tend to flip back and forth between brie and camambert (which ever is on sale) and it comes out perfect every time! This recipe makes enough for four people.
Valli recommends using Panko breadcrums, a coarse & light japanese breadcrumb variety. Personllay, i like the regular stuff :)