Tag Archives: Brie

Recipe of the Week | Brie with Redcurrant Jelly

Brie with redcurrant jelly

Brie with Redcurrant Jelly

Made 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

Recipe of the Week: Bacon & Brie Stuffed Croissants

 

Bacon & Brie Stuffed Croissants

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 245 per portion
Fat 15g (8.2g sat) per portion

Ingredients

  • Rindless unsmoked back bacon 6 rashers, cut into thin strips
  • Bake it Fresh croissant dough 250g can
  • Brie 110g (4oz), cut into 6 slices
  • Egg 1, beaten

Instructions

1 Preheat oven to 200°C/Gas 6. Line a baking sheet with greaseproof paper.

2 Heat a non-stick frying pan over a medium heat and cook bacon for 8-10 minutes or until crispy, adding a little oil if necessary. Leave to cool.

3 Meanwhile, unroll croissant dough and separate into triangles as instructed on the can.

4 Place a slice of brie just in from the base of each triangle, followed by the bacon.

5 Roll croissants up from the base of the triangle and transfer onto baking sheet, leaving about 5cm (2in) between each. Brush with a little egg to glaze and bake in oven for 10-15 minutes until golden.

 

A Dairy Diary recipe.

 

 

#recipes

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

Follow us on Twitter! Follow us on Twitter

Follow us on Facebook! Become a fan

Brie & Chive Omelette recipe

Brie & Chive Omelette recipeA quick and easy classic omelette

Serves 2
Time required 10 mins
Per portion:
434 Kcal
36.1g fat (17.2g saturated)
Suitable for vegetarians

Eggs 4
Salt and freshly ground black pepper
Chives small bunch
Butter a knob
Brie or Camembert 110g (4oz)
rind left on Potato wedges (optional)
mixed salad to serve (optional)

1 Break the eggs into a bowl and lightly beat with a fork until just mixed. Add seasoning and use scissors to snip the chives straight in – you are aiming for about 4 tbsp of the chopped chives.

2 Heat a frying pan, add the butter and when it sizzles, shake the pan to swirl the butter around. Reduce the heat a little and pour half of the eggs into the pan. Move the pan around so the eggs are spread out evenly and cook for 1–2 minutes until the omelette is beginning to set.

3 Snip the cheese with scissors in rough cubes over the omelette. Leave on a low heat for 30 seconds, then, using a spatula, fold one-third of the omelette to the middle, then the other third over and slide it onto a plate. Repeat to make a second omelette.

Serve with the potato wedges and mixed salad, if using.

Recipe taken from Take a Box of Eggs, Dairy Cookbook

Follow us on Twitter! Follow us on Twitter

Follow us on Facebook! Become a fan

%d bloggers like this: