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Brie with Redcurrant Jelly


150 g brie
1 egg; beaten
50 g fresh breadcrumbs
vegetable oil; for frying
2 tablespoons redcurrant jelly
1 tablespoon water
1 lettuce; shredded, to serve
redcurrants; to garnish

Yield: 4 servings

Cut the cheese into 4 slices. Dip into the egg then the breadcrumbs. Fry a few at a time in the oil for a few seconds on each side, until golden. Drain on kitchen paper. Heat the redcurrant jelly and water together in a small pan until the jelly melts. Arrange the lettuce on 4 plates. Place a slice of cheese on each and pour over the redcurrant sauce. Garnish with redcurrants and serve immediately.




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