Ingredients
8-12 ozs brie
1/2 teaspoon medium curry powder
1/2 teaspoon chilly powder
4-6 ozs breadcrumbs
Tbsp plain flour
1 egg beaten with a tnsp milk
For the sauce:
1/2 tbsp sunflower oil
4 ozs mixed peppers diced finely
1 small onion diced
2 tablespoons caster sugar
1/2 tablespoon red wine vinegar
1/2 tablespoon tomato puree
1 tablespoon tomato ketchup
1 teaspoon cornflower creamed with water
1 tablespoon cranberry sauce
Pepper & salt
Method
Make the sauce by adding the oil to your sauce pan with the peppers and onion and sweat for 1 minute. Add the rest of the ingredients and simmer.
Mix the curry powder and chilli powder with the bread crumbs in a bowl and season. Place the flour on a plate and season well.
Now cut the Brie into good sized chunks, dip chunks in the flower then in the egg and coat generously with the bread crumbs. Deep fry at 200 degrees until golden brown.
Serve by placing some Brie on a plate and put some sauce in a cruet bowl for dipping.
Chef: John Donlon
Programme: Heat
