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Add a photoRaciónes: 4
Ingredientes
- 450 gm Brie, (approximately)
- 170 gm Baby Onions, (fresh or possibly frzn)
- 1 head Redichio
- 1 head Oak Leaf or possibly Lollo Bianco
- 100 ml Red Wine
- 50 ml Cassis or possibly Blackcurrant Cordial
- 50 ml Extra virgin olive oil, (approximately)
- 6 Tbsp. Breadcrumbs
- 6 Tbsp. Flour
- 1 x Egg, (blended with a dash of lowfat milk) Seasoning
- 1 sprg Chervil
Direcciones
- 1. Cut neat 3 inch rounds from the brie.
- 2. Flour, egg and then breadcrumb the rounds twice to ensure it will hold the cheese whilst frying.
- 3. Prepare onions by cooking in a 50 / 50 mix of red wine and cassis and cook for approximately 15 min (in a saucepan) till they have absorbed the colour and liquid completely.
- 4. Prepare the salad and add in a little extra virgin olive oil and seasoning.
- 5. Using the remainder of extra virgin olive oil, pour over the onions to blend with the cassis etc.
- 6. Arrange salad in the centre of the plate.
- 7. Deep fry the brie till golden brown - approximately 3 min.
- 8. Arrange cheese on top of leaves and dress with the onion, extra virgin olive oil mix around the cheese.
- 9. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 4 servings | |
| Calories 613 | |
| Calories from Fat 391 | 64% |
| Total Fat 44.35g | 55% |
| Saturated Fat 21.66g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 801mg | 33% |
| Potassium 328mg | 9% |
| Total Carbs 21.28g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.03g | 2% |
| Protein 27.84g | 45% |
