SUMMER CRISPY BRIE CAESAR
SERVES 4
PREP TIME 30 MINS
COOKING TIME 15 MINS
*Allergens: Fish, Wheat, Milk, Mustard, Sulphites
INGREDIENTS 20g
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. wTransfer 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 egg. 4. Place the blowtorched 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 Brie (Frozen as a Block)
4 4
Sot boiled eggs Romaine lettuce
140g 80g 120g
Breaded brie
Sourdough croutons
Brie caesar dressing Pinch of crackled black pepper Pinch of flaked salt Brie Caesar Dressing: 30g
Cricket St Thomas Brie
10g
Confit garlic
1
Egg yolk
5g
White wine vinegar
2.5g
Dijon mustard
2g 2g
Anchovies
Worcestershire sauce Lemon (Juice only)
½
0.5g
Black pepper
1g
Table salt
90g
Vegetable oil
Breaded Brie: 120g
Cricket St Thomas Brie
80g
Plain flour Large eggs
2
100g
Panko breadcrumbs
Confit Garlic: 42g
Garlic (Peeled) Vegetable oil
120g
| 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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