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
