Panko-crumbed Brie? Don’t mind if we do
Melted cheese on the inside, crispy crumb on the outside and drizzled in blueberry coulis. This is a dish you’ll make on repeat.
Recipe by: Abigail Donnelly, Romy Wilson, Jan Ras
*Selected products are available online
Panko-crumbed brie with blueberry coulis
Serves 2 to 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 15 minutes
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 15 minutes
Ingredients:
- 3 rounds Brie
- 50 g flour, seasoned
- 3 free range eggs, beaten
- 100 g Panko crumbs
- Canola oil, for deep-frying
- 1 x 220 g punnet blueberries
- ¼ cup honey
- 1 lemon, juiced
- Woolworths Dry Roasted Honey Glazed Cashews, for serving
- Lemon wedges, for serving
Cooking instructions:
- Slice the Brie into wedges.
- Dredge each wedge into the flour, beaten egg and panko crumbs.
- Heat the oil in a saucepan over a high heat. Test the temperature by dipping a wooden spoon into the oil. If bubbles appear, it’s ready.
- Fry the panko-crumbed Brie wedges in batches until golden. Don’t overcrowd the pan.
- Place the blueberries in a pan and drizzle with the honey. Simmer over a medium heat with a squeeze of lemon juice until soft and juicy.
- Place the Brie wedges on a platter. Pour over the blueberries and sprinkle with the cashews. Add another squeeze of lemon juice.