Ingredients
6 Brie wedges
500 g Bread crumbs, fresh, white
6 Eggs
400 g Flour, cake, white
6 tbsp Sesame seed, white, untoasted
400 g (1 Jar) Peppadew® Piquanté Pepper and garlic pasta sauce
125 g (half punnet) Rosa Tomatoes
360 g Rocket, fresh
Salt and Pepper for taste
Olive oil for deep-frying. It should be enough to cover the brie wedges in a sauce pan
Method
Mix the breadcrumbs and sesame seeds in a bowl.
Beat the eggs together in a separate bowl.
Crumb every Brie wedge by dipping first in flour, then the egg then the breadcrumbs. Set aside.
In a sauce pan add the Piquanté Pepper and garlic pasta sauce, rosa tomatoes.
Bring the sauce to a boil and add seasoning. Set aside.
In a heavy based sauce pan, heat the oil sufficiently (180°C), then deep fry the Brie for 4-5 minutes, remove and drain onto paper towels.
To serve, place Brie on serving platter, top with sauce and garnish with rocket
Chef’s tips:
Panko breadcrumbs can be used for extra crunchy Brie.
Gluten free or almond flour can be used for dusting instead of cake flour
For a meaty option top the Brie wedges with 250g crispy bacon or pan-fried chorizo.