Ingredients
vegetable oil, for deep-frying
250g/9oz Brie, cut into chunks
plain flour, to coat
2 free-range eggs, beaten
100g/3½oz breadcrumbs, to coat
For the sauce
1tbsp olive oil
100g/3½oz raspberries
freshly ground black pepper
½ lemon, juice only
Method
1. Heat a pan one third-filled with vegetable oil. The oil is ready when a breadcrumb dropped in will sizzle gently in it. (CAUTION: Hot oil can be very dangerous. Do not leave unattended!)
2. Dredge the Brie chunks in the flour, then dip into the beaten egg and finally, dredge in the breadcrumbs. Shake off the excess and, once dried somewhat, repeat this process for the Brie pieces, finishing with the breadcrumbs.
3. Deep-fry the Brie in the hot oil for 2-3 minutes, or until crisp and golden. Remove using a slotted spoon and drain on kitchen paper.
4. For the sauce, blend the oil, raspberries, freshly ground black pepper and lemon juice in a mini food-processor until smooth. Pass through a sieve into a bowl to remove the pips.
5. To serve, divide the Brie pieces between two serving plates and drizzle the raspberry sauce over.
