Have to say, this is one of my favourite recipes. The warm gooey-ness of the rich cheese is very comforting and, as I feel the inevitable arrival of Autumn (after no summer at all) it seems rather timely… sigh….
I love Brie, but you can make this with another cheese if you prefer. Great as a dinner party starter (as per this recipe), or a delicious veggie main meal perhaps made using two different types of cheese, camembert is another good one… it’s up to you.
You will need:
- 350g (12oz) ground hazelnuts
- 225g (8oz) granary breadcrumbs
- 675-900g (1/2-2lb) small whole Brie
- 50g (2oz) self-raising flour
- 4 large eggs, beaten
For the Watercress Sauce
- 1 bunch fresh watercress
- 1 handful of fresh parsley
- 30g (2 tbsp) fresh chives
- 15g (1tbsp) fresh dill
- 100g (4oz) plain Greek yoghurt
- 30ml (2 tbsp) mayonnaise
- 22ml (12 tbsp) lemon juice
- Salt and black pepper
- Sprigs of watercress for decoration
Mix the hazelnuts and breadcrumbs together. Cut the Brie into eight equal pieces. Coat each piece with flour then brush on the egg, or dip the cheese in the egg, and roll in the crumb mixture. Dip the cheese in the egg a second time and roll it in the nuts and breadcrumbs again. Cover a baking sheet with a piece of greaseproof paper and place the pieces of cheese on it until they are needed.
Deep-fry the pieces of cheese for about 1-2 minutes and then place in the oven, pre-heated to 180ºC 9350ºF), Gas mark 4, for another 4-5 minutes. Do not leave the Brie in the fat or the oven for too long or it will run everywhere and look terrible! Serve in a pool of chilled watercress sauce – see below.
Place all the ingredients in the bowl of a food processor and process for 20-30 seconds until well incorporated. If you don’t have a food processor or blender you should mince all the herbs or chop them very finely, and mix well with the other ingredients.
To serve, spoon a puddle of sauce on to the middle of the plate, place a hot Brie portion on top and decorate with a sprig of watercress.