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


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

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