Easy, brie-zy and full of bite

Three fun ways with a wheel of brie

Nadia - - CONTENTS -

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.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.