OK, let me start by saying - if you're on a diet, don't 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 - it's the sweet chili sauce that makes it, so please please please use it!
Ingredients:
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 (approximately) of brie or Camembert cut into 8 small or 4 large wedges
Oil for frying - I use sunflower or vegetable but I've tried with olive and still tastes as good
Sweet chili sauce - my favourite brand is Trident.
Method:
1. Mix breadcrumbs & parsley together. Place breadcrumbs and flour in separate 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 reaches a few millimetres 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 immediately with sweet chili sauce.
I tend to flip back and forth between brie and Camembert (which ever is on sale) and it comes out perfect every time! This recipe makes enough for four people.
Valli recommends using Panko breadcrumbs, a coarse & light Japanese breadcrumb variety. Personally, I like the regular stuff :)
Enjoy my darlings!
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 - it's the sweet chili sauce that makes it, so please please please use it!
Ingredients:
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 (approximately) of brie or Camembert cut into 8 small or 4 large wedges
Oil for frying - I use sunflower or vegetable but I've tried with olive and still tastes as good
Sweet chili sauce - my favourite brand is Trident.
Method:
1. Mix breadcrumbs & parsley together. Place breadcrumbs and flour in separate 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 reaches a few millimetres 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 immediately with sweet chili sauce.
I tend to flip back and forth between brie and Camembert (which ever is on sale) and it comes out perfect every time! This recipe makes enough for four people.
Valli recommends using Panko breadcrumbs, a coarse & light Japanese breadcrumb variety. Personally, I like the regular stuff :)
Enjoy my darlings!
xSunnyx
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