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Deep-fried Brie with rhubarb relish




Source of Recipe


RSC


List of Ingredients




For the rhubarb relish
1 stalk rhubarb, chopped
1 tbsp soft brown sugar
1 tbsp white wine
2 tbsp white wine vinegar
pinch chilli powder
small handful fresh basil, chopped
For the deep-fried Brie
55g/2oz self-raising flour
1 free-range egg, lightly beaten
pinch salt
4-6 tbsp water
vegetable oil, for deep frying
100g/3½oz Brie, cut into cubes
sprig fresh dill, to garnish

Recipe



1. For the rhubarb relish, place all the relish ingredients except the basil into a small saucepan and bring to the boil. Simmer for 10-12 minutes, or until thick. Remove from the heat and stir in the basil.
2. For the deep-fried Brie, place the flour, egg and salt into a bowl and whisk in enough water to make a batter the consistency of double cream (you may not need it all).
3. Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
4. Dip the Brie cubes into the batter to coat, shaking off any excess, and carefully place them into the hot oil. Deep fry until crisp and golden-brown, then remove from the oil with a slotted spoon and drain on kitchen paper.
5. To serve, place the deep-fried Brie pieces onto a plate with a small bowl of relish and garnish with dill.

Serves 2