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Somerset Brie with Redcurrant Jelly
If Somerset Brie is unavailable, use any white rinded soft cheese, the Welsh cheese Pencarreg is very good. Many of the French ones can be used such as Brie or Camembert.

INGREDIENTS: Somerset Brie - 150g (5 oz), Egg - 1 beaten, Fresh breadcrumbs - 50g (2 oz), Vegetable oil - for frying, Redcurrant jelly - 2 tbsp, Water - 1 tbsp, Lettuce - 1 shredded, to serve, Redcurrants - to garnish.

COOKING: 1. Cut the cheese into 4 slices. Dip into the egg then the breadcrumbs.
2. Fry a few at a time in the oil for a few seconds on each side, until golden. Drain on kitchen paper.
3. Heat the redcurrant jelly and water together in a small pan until the jelly melts.
4. 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.