Brie with Redcurrant Jelly
Emily Davenport
4 servings
5 minutes
271
British
Mains
Made in Somerset, according to traditional French methods, Somerset brie can be considered to be as fine as French brie! Brie served coated in breadcrumbs, alongside redcurrant jelly, is a simple and delicious light lunch!
This tasty Brie with Redcurrant Jelly recipe is from the Around Britain Cookbook.
Ingredients
- Somerset brie 150g (5oz)
- Egg 1, beaten
- Fresh wholemeal breadcrumbs 50g (2oz)
- Butter 25g (1 oz)
- Vegetable oil 1 tbsp
- Redcurrant jelly 2 tbsp
- Water 1 tbsp
- Curly endive lettuce to serve
- Redcurrants to garnish
Find this recipe in the Around Britain Cookbook
Directions
- Cut the cheese into four equal-sized slices
- Dip in the beaten egg and coat in the breadcrumbs
- Heat the butter and oil in a large frying pan and fry the cheese slices for about 10 seconds on each side, until the breadcrumbs are crispy and golden
- Drain on kitchen paper
- Meanwhile, put the redcurrant jelly and 1 tbsp of water in a saucepan and heat gently until the jelly melts
- Place each cheese slice on a bed of lettuce and drizzle with redcurrant sauce
- Garnish with the redcurrants and serve immediately.