Ingredients
400ml/14fl oz vegetable oil hot
200g/7oz Brie, cut into wedges
100g/3½oz plain flour
100g/3½oz breadcrumbs
2 free-range eggs, beaten
For the cranberry chutney
100g/3½oz caster sugar
200g/7oz cranberries
2 tbsp red wine vinegar
2 sprigs fresh parsley, to garnish
Method
1. Heat the oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. Dredge the Brie wedges in the flour, then dip into the beaten egg, then dip into the breadcrumbs. Dip into the egg and breadcrumbs twice more to ensure full coating.
3. Deep fry the breadcrumb-coated Brie wedges in the hot oil for 2-3 minutes, or until golden. Carefully remove with a slotted spoon and drain on kitchen paper.
4. For the cranberry chutney, heat the sugar, cranberries and vinegar in a small saucepan. Bring to a simmer and cook for five minutes, or until thickened.
5. To serve, place the Brie wedges onto a plate. Top each wedge with the cranberry sauce and garnish with the parsley.
