Ingredients
250ml/10fl oz vegetable oil, to deep-fry
knob of butter
1 garlic clove, crushed
1 red onion, chopped
¼ red pepper, finely chopped
1 tbsp brown sugar
30g/1oz plain flour
55g/2oz breadcrumbs
2 free-range eggs, beaten
140g/5oz round Brie cheese, cut into half
mixed herbs, to serve
Method
1. Heat a deep, heavy-bottomed saucepan half-full of vegetable oil to the point that a breadcrumb sizzles when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.).
2. For the chutney, melt the butter in a frying pan, then add the garlic, onion, pepper and sugar. Bring to the boil and reduce to a simmer, for 10 minutes.
3. for the Bries, in three clean bowls, place the flour, eggs and breadcrumbs. Then place the Brie in the flour, to coat, and then dip in the egg and follow with the breadcrumbs.
4. Repeat these three steps.
5. Dip the Brie into the hot oil for 1-2 minutes, or until golden and drain on kitchen paper.
6. To serve, pile the Brie onto a plate alongside the chutney and mixed herbs.
