Try something different with cheese and cranberries by Simon Rimmer over the festive season.
For the chutney, heat the oil in large saucepan and fry the onion and chilli for 4-5 minutes, or until softened.
Add the sugar, vinegar, cranberries, seasoning and cloves. Bring the mixture to the boil and cook for a further 15 minutes, or until the mixture has thickened.
Meanwhile, for the deep-fried Brie, sprinkle the flour onto a plate and beat the eggs in a bowl. Mix the polenta and lime zest together on a separate plate.
Dredge the Brie pieces first in the flour, then dip them in the egg, then coat them in the polenta mixture.
Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively, use an electric deep-fat fryer heated to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
Deep-fry the coated Brie pieces for 4-5 minutes, or until golden-brown. Using a slotted spoon, remove the Brie from the pan and set aside to drain on kitchen paper. Serve the deep-fried Brie piled onto small plates with the chutney in ramekins alongside.
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