SUMMER CRISPY BRIE CAESAR
SERVES: 2
PREP/COOKING TIME: 45 MINS
*Allergens: Fish, Wheat (Gluten), Barley (Gluten), Milk, Mustard, Soya, Sulphites
INGREDIENTS Brie Caesar Dressing (6 portions): 30g Cricket St Thomas Brie 10g Confit garlic (recipe below) 1 Egg yolk 5ml White wine vinegar 2.5g Dijon mustard 2g Anchovies 2ml Worcestershire sauce ½ Lemon (juice only) 0.5g Black pepper 1g Table salt 90ml Vegetable oil Breaded Brie: 120g Cricket St Thomas Brie 80g Plain flour 2 Large eggs 100g Panko breadcrumbs Confit Garlic: 42g Garlic (peeled) 120ml Vegetable oil To Finish: 20g Cricket St Thomas Brie (Frozen as a Block) 10ml Olive oil 4 Soft boiled eggs 4 Romaine lettuce 140g Breaded brie 80g Sourdough croutons 120ml Brie caesar dressing Pinch of cracked black pepper Pinch of flaked salt
METHOD To Make the Brie Cesar Dressing: 1. Add all the ingredients to a blender, except for the vegetable oil, and blitz on medium-high speed. 2. Slowly add the vegetable oil while blending to emulsify, the mixture should remain looser than a mayonnaise. 3. Transfer to a container or squeeze bottle, cover, label, and refrigerate until needed. To Make the Breaded Brie: 1. Tear Cricket St Thomas Brie into bite-sized pieces and freeze for 30 minutes. 2. Set up a pane station with flour, eggs, and panko breadcrumbs. 3. Coat the frozen brie pieces in flour, then egg, then breadcrumbs. 4. Store in the fridge until needed. To Make the Confit Garlic: 1. Peel garlic and place cloves into a small saucepan with vegetable oil. 2. On a very low heat, confit the garlic for 30 minutes (until the cloves are soft and lightly golden). 3. Remove from the heat and allow garlic and oil to cool completely. 4. Once cooled, transfer to a container. 5. Cover, label and refrigerate until needed. To Finish: 1. Quarter the romaine and lightly dress with olive oil, then blowtorch on all sides until you achieve good bar marks. 2. Deep-fry the breaded Cricket St Thomas Brie at 180°C for 30–60 seconds, then transfer to a bowl lined with paper towel to drain excess oil. 3. Peel and halve the eggs. 4. Place the blow torched romaine in the center of your plate and dress with the brie Caesar dressing. 5. Add the croutons and the fried brie, then grate frozen Cricket St Thomas Brie over the salad using a microplane. 6. Place the egg halves on top of the salad, then season the dish with salt and pepper before serving.
| CRICKET ST THOMAS - SEASONALLY BRITISH MENUS 20
ISSUE N 0 3 2025 | 21
Available in 135g, 1.1Kg RW & 2.3Kg RW
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