Bracklyn Breaded Brie with Sweet and Sour Sauce

John Donlon serves up this brie starter with a kick.


  • 8-12 ozs brie
  • 1/2 teaspoon medium curry powder
  • 1/2 teaspoon chilly powder
  • 4-6 ozs breadcrumbs
  • 1 tblsp plain flour
  • 1 egg (beaten with 1tbsp milk)
  • for the sauce:
  • 1/2 tbsp sunflower oil
  • 4 oz mixed peppers (diced finely)
  • 1 small onion (diced)
  • 2 tblsp caster sugar
  • 1/2 tablespoon red wine vinegar
  • 1/2 tablespoon tomato puree
  • 1 tblsp tomato ketchup
  • 1 tsp cornflower (creamed with water)
  • 1 tblsp cranberry sauce
  • pepper & salt


  1. 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.
  2. 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.
  3. 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°C until golden brown.
  4. Serve by placing some Brie on a plate and put some sauce in a cruet bowl for dipping.


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