| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Starter, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 450 |
g |
Brie; (approximately) |
| 170 |
g |
Baby Onions; (fresh or frozen) |
| 1 |
|
Head Redichio |
| 1 |
|
Head Oak Leaf or Lollo Bianco |
| 100 |
ml |
Red Wine |
| 50 |
ml |
Cassis or Blackcurrant Cordial |
| 50 |
ml |
Olive Oil; (approximately) |
| 6 |
tb |
Breadcrumbs |
| 6 |
tb |
Flour |
| 1 |
|
Egg; (blended with a dash |
|
|
; of milk) |
|
|
Seasoning |
| 1 |
|
Sprig Chervil |
INSTRUCTIONS
1. Cut neat 3 inch rounds from the brie.
2. Flour, egg and then breadcrumb the rounds twice to ensure it will hold
the cheese whilst frying.
3. Prepare onions by cooking in a 50 / 50 mixture of red wine and cassis
and cook for approximately 15 minutes (in a saucepan) until they have
absorbed the colour and liquid completely.
4. Prepare the salad and add a little olive oil and seasoning.
5. Using the remainder of olive oil, pour over the onions to blend with the
cassis etc.
6. Arrange salad in the centre of the plate.
7. Deep fry the brie until golden - approximately 3 minutes.
8. Arrange cheese on top of leaves and dress with the onion, olive oil
mixture around the cheese.
9. Serve.
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”