Ingredients

Ingredients For the hot crumbed Brie

• 300ml/½ pint vegetable oil, for deep frying

• 200g/7oz plain flour, seasoned with salt and freshly ground black pepper

• 2 free-range eggs, beaten

• 100g/3½oz fresh white breadcrumbs

• 175g/6oz Brie, cut into two wedges

For the redcurrant and onion relish

• 1 tbsp olive oil

• ½ onion, finely chopped

• 100g/3½oz fresh redcurrants

• 2 tbsp caster sugar

• 2 tsp red wine vinegar

For the redcurrant and parsley salad

• 50g/2oz fresh redcurrants

• handful fresh parsley, leaves only

• 1 tbsp olive oil

• 1 tsp balsamic vinegar

Description

Recipe Uses 300ml/½ Pint Vegetable Oil, For Deep Frying, 200g/7oz Plain Flour, Seasoned With Salt And Freshly Ground Black Pepper, 2 Free-range Eggs,...

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