BBC Food


Fried brie with carrot and coriander chutney

James Tanner
by James Tanner
from Ready Steady Cook
Serves 1 		Vegetarian Quick Recipe
brie
Preparation time less than 30 mins Email this recipeEmail this recipe
Cooking time 10 to 30 mins  
Ingredients

For the chutney
1 large carrot, diced
1 tbsp caster sugar
2 tsp coriander seeds, crushed
100ml/3½fl oz white wine vinegar
For the brie
hot oil, to deep fry
3 tbsp plain flour
2 free-range eggs, beaten
55g/2 oz breadcrumbs
110g/4 oz brie, cut into chunks
mixed herb salad
For the salad dressing
1 tsp olive oil
1 tsp lemon juice
2 tsp wholegrain mustard

Method

1. For the chutney add all of the ingredients to a pan. Simmer and reduce for 10-12 minutes, adding a splash of water, if necessary.
2. Heat the oil in a deep, heavy-based saucepan. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
3. For the brie, dip in the flour. Then place in the beaten egg mixture. Coat in breadcrumbs.
4. Place in the hot oil for 1-2 minutes, until golden.
5. Remove and drain on kitchen paper.
6. To make the salad dressing mix together all of the ingredients and toss through the herb salad.
7. Serve with the deep fried brie and carrot and coriander chutney.