Brie with Redcurrant Jelly

Brie Cheese and Redcurrant JellyMade in Somerset, according to traditional French methods, Somerset brie is considered by many to be as fine as French brie, with its straw colour and creamy tangy flavour. Serve it coated in breadcrumbs, as a really simple, light lunch – delicious!

Preparation time – 5 minutes
Cooking time – 5 minutes
Calories per portion – 271 Kcal
Fat per portion – 21g of which saturated – 10.5g
Serves – 4
Suitable for vegetarians

Somerset brie 150g (5oz)
Egg 1, beaten
Fresh wholemeal breadcrumbs 50g (2oz)
Butter 25g (1oz)
Vegetable oil 1 tbsp
Redcurrant jelly 2 tbsp
Water 1 tbsp
Curly endive lettuce to serve
Redcurrants to garnish

1 Cut the cheese into four equal-sized slices. Dip in the beaten egg and coat in the breadcrumbs.

2 Heat the butter and oil in a large frying pan and fry the cheese slices for about 10 seconds on each side, until the breadcrumbs are crispy and golden. Drain on kitchen paper.

3 Meanwhile, put the redcurrant jelly and 1 tbsp of water in a saucepan and heat gently until the jelly melts.

4 Place each cheese slice on a bed of lettuce and drizzle with redcurrant sauce. Garnish with the redcurrants and serve immediately.

Cook’s tip
Ensure the cheese is well chilled, otherwise it may melt before the breadcrumbs are crispy.

Recipe taken from Around Britain Dairy Cookbook

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