Deep fried brie sage and nut crust with cranberry compote

This recipe is a twist on the traditional dish and a sure fire favourite with dinner guests this holiday season

500g bag of frozen cranberries

1 large Spanish onion finely diced

1 heaped tbsp of brown sugar

2 star anise

1 cinnamon stick

300g of Brie cheese diced into six

60g of toasted crusted hazelnuts combined with

200g fresh dried breadcrumbs

2 eggs

50g of flour

Preheat oven to 160°C

Sweat onion until soft and combine with the star anise, cinnamon and half the cranberries, cooking for another few minutes until soft

Add the sugar, remove from the heat and carefully puree with a blender

Place back in saucepan and add remaining cranberries

Cook until soft taste, taste and add more sugar if desired (This can be refrigerated for up to 2 days)

Whisk eggs with drop of milk, toss brie in egg mix, then flour, then breadcrumbs

Fry until golden brown, and place in oven for 5-10 mins

Arrange compote in centre of plate, brie to the side and garnish with fresh salad leaf

This recipe is from Dillinger's Restaurant, Ranelagh, Dublin 6.

Serves
6

Main ingredients
Cheese, Vegetables

Recipe Type
Starters, Entertaining, Side Dish, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Medium

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