Easy, brie-zy and full of bite
Three fun ways with a wheel of brie
Astaple on any party platter, this soft French cow’s-milk cheese makes everything it’s paired with just a bit more delicious especially when baked. These recipes are just the thing to whip up for the family at the weekend, or for a simple but special snack when you’ve got a house full of guests. Come on, who could resist a plate of golden fried brie? –
1 Brie & pastrami pan-seared sandwich
Ready in 15 minutes | Makes 2 30g butter 4 slices rustic hand-cut bread 1 Tbsp wholegrain mustard 6 slices pastrami 4 gherkins, sliced, plus extra to serve ½ wheel of brie (60g), sliced Salad greens, to serve 1 Butter the slices of bread, turn over two slices and spread with a layer of mustard.
2 Top mustard with waves of pastrami, sliced gherkins and brie. Cover with the remaining bread slices, keeping the buttered sides facing out.
3 Preheat a large frying pan and cook the sandwiches over a low to medium heat. When golden, flip the sandwiches over and cook on the opposite side.
4 Cover the pan with a lid to help melt the brie. Serve with fresh greens and extra gherkins.
2 Golden fried brie with peach chutney
Ready in 45 minutes | Serves 4 1 wheel of brie (125g) 2 eggs, beaten 1 cup plain flour 1 cup panko crumbs 1 Tbsp finely chopped fresh rosemary Rice bran oil, for frying PEACH CHUTNEY 400g can peaches in fruit juice 2 Tbsp apple cider or white vinegar 2 Tbsp sugar 1 tsp caraway seeds 1 Tbsp mustard
1 Cut brie wheel into eight even-sized wedges. Place the beaten eggs, flour and breadcrumbs in separate bowls. Add the rosemary to the panko crumbs and combine. Dip each wedge of brie into the flour, then into the egg and lastly into the rosemary crumbs, coating well each time. Chill for 10 minutes or until ready to cook.
2 In a small saucepan combine peaches (and juice), vinegar, sugar, caraway seeds and mustard and simmer for 5 minutes. Mash or blend until peaches are finely chopped then simmer for 5 more minutes until syrupy and spoon-able.
3 Pour oil into a medium-sized saucepan to a depth of about 4-5cm and heat. Add two or three pieces of brie at a time and cook for 1-2 minutes or until golden.
4 Serve the golden brie wedges warm with the peach chutney.
3 Brie & bacon filo nests
Ready in 50 minutes | Makes 12 6 sheets filo pastry 50g butter, melted 3 eggs 1½ cups cream ¼ cup finely grated parmesan ½ tsp celery salt 1 Tbsp olive oil 4 rashers rindless middle bacon, finely diced 1 red onion, finely sliced ¼ cup pine nuts 75g baby spinach leaves (roughly ½ bag) ½ wheel of brie (60g), diced 1 Preheat the oven to 180°C and lightly spray a 12-hole medium muffin tray.
2 Place one sheet of filo flat on the bench and brush with butter. Top with another sheet of filo and smooth down. Set aside and repeat this step with remaining filo. Cut each set of filo widthways into four strips so you have 12 strips in total.
3 Take a strip and lay it over one of the muffin holes, then fold it back and forth, changing the angle slightly, to cover the hole. Press into the base of the hole to make a nest. Repeat with remaining filo strips and chill until needed.
4 Whisk together the eggs, cream, parmesan and celery salt, and set aside. Heat the olive oil and sauté the bacon, onion and pine nuts until the bacon is crisp, the onion tender and the pine nuts toasted. Add spinach and allow to wilt.
5 Divide the bacon mixture evenly between the filo nests, top with diced brie and pour over the egg mixture.
6 Bake for 15-20 minutes until golden and puffed.