Although I’ve always shied away from deep frying in the past, this cold weather calls for comfort eating and what better than this gooey creamy cheese. Brie’s such a mild inoffensive flavour that I’m hoping Mathilde won’t object to it (Number One Daughter will happily eat any cheese) but I’ve tried to make it even more appealing by cooking it to molten, oozy liquid form. In preparation for Christmas I’ve even dug the cranberry sauce out!
Ingredients (serves 3 children):
- 2 x 160g Brie wedges
- 1 x egg, beaten
- 150g wholemeal breadcrumbs
- Cranberry sauce, to serve
Cut the cheese into equal wedges. Dip first in the flour to coat, followed by the beaten egg and then roll in breadcrumbs to cover.
Deep-fry in vegetable oil for 1-2 minutes, until golden. Drain on kitchen paper and serve with salad and cranberry sauce. (The kids also got potato wedges to bulk the meal out.)