Cran­berry and wal­nut brie

Townsville Bulletin - - Sports Junior -

This cran­berry and wal­nut brie is per­fect for sum­mer en­ter­tain­ing. 1 cup ( 250ml) port 1 cup ( 220g) caster sugar 2 cups ( 240g) frozen cran­ber­ries 2 tsp corn­flour 300g soft goat’s cheese 150g gor­gonzola dolce 1 large ( 3kg) wheel of ripe brie 2 cups ( 200g) toasted wal­nuts, chopped Wa­ter­cress and toasted baguette, to serve. 1. Place port, sugar and 1 cup ( 250ml) wa­ter in a pan over low heat, stir­ring to dis­solve sugar. 2. In­crease the heat to medium and sim­mer for 5 min­utes or un­til syrupy. 3. Add berries and cook for a fur­ther 2-3 min­utes, stir­ring, un­til they start to burst. 4. Mix the corn­flour with 2 tbs cold wa­ter to make a smooth paste. Add to the pan and cook, stir­ring, for 1 minute or un­til thick­ened. Cool ( this cran­berry sauce can be made up to 4 days ahead and kept re­frig­er­ated). 5. Process goat’s cheese and gor­gonzola in a food pro­ces­sor un­til smooth. 6. Split the brie through the cen­tre into 2 rounds. Place the bot­tom half on a plat­ter. 7. Spread with half the cheese mix­ture, sprin­kle with half the wal­nuts and pour over half the cran­berry sauce. 8. Top with the re­main­ing brie, cheese mix­ture, nuts and sauce, then gar­nish with wa­ter­cress and serve with toasted baguette. Source: de­li­cious. Recipe by Valli Lit­tle Pho­tog­ra­phy by Brett Stevens www. taste. com. au

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