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

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Panko-crumbed brie with blueberry coulis

Serves 2 to 4 
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:

  1. Slice the Brie into wedges.
  2. Dredge each wedge into the flour, beaten egg and panko crumbs.
  3. 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.
  4. Fry the panko-crumbed Brie wedges in batches until golden. Don’t overcrowd the pan. 
  5. 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. 
  6. Place the Brie wedges on a platter. Pour over the blueberries and sprinkle with the cashews. Add another squeeze of lemon juice.