WINTER CRISPY BRIE, FIG PURÉE, CANDIED ALMONDS
By Chef Nathan Johnson
SERVES 4
COOKING TIME 50 MINS
PREP TIME 25 MINS
INGREDIENTS For the fig and port purée : 250g Dry fig 200ml Port 1tsp All spice For the caramelised almonds: 400g Water 400g Sugar 200g Almonds 500ml Oil Sea Salt For the crispy Brie: 600g Cricket St Thomas Brie 100g Flour 100g Egg (whisked) 100g Panko bread crumb Herbs of your choice Endive METHOD Make the fig and port purée : 1. Cut the figs into quarters, then place in a pan with all the ingredients. 2. Bring to the boil and reduce down to a glaze. 3. Transfer to a blender and blend until smooth. 4. Transfer to a piping bottle. Make the caramelised almonds: 1. Add sugar and water to a pan and bring to boil. 2. Add the almonds. 3. Boil all until the liquid has reached 108 o C. 4. Drain off the sugar and water leaving just the almonds. 5. Preheat the oil in a seperate pan to 180 o C.
6. Add the almonds to the hot oil and fry until golden brown. 7. Remove onto a cooling rack and season with sea salt. Make the crispy Brie: of Brie) – cut the Brie into cubes. 2. Place the Brie into the flour and coat well. Remove from the flour and place into egg, coat well. 3. Remove from the egg, into the 1. Freeze the Cricket St Thomas Brie (this ensures you get good even cuts panko breadcrumbs, coat well, then transfer to a container. To finish: 1. Deep fry the Brie in 190 o C oil until crisp, remove onto a draining cloth and season with salt. 2. Place onto the plate with purée underneath each piece of Brie so it does not slide around on the plate. 3. Add dots of purée around the plate, placing the caramelised almonds on top of each dot. 4. Finish the dish with some fresh endive for some bitterness and some micro herbs of your choice.
*Allergens: Almond, Eggs, Milk, Gulten, Wheat.
Available in 135g, 1.1Kg RW & 2.3Kg RW
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