Ireland AM
Ireland AM

Catch up on 3player

Crispy Brie Parcels, Caramelized Pear Salad, Cranberry Orange Chutney

Mon, 17 April 2017

Crispy Brie Parcels, Caramelized Pear Salad, Cranberry Orange Chutney

Crispy Brie Parcels, Caramelized Pear Salad, Cranberry Orange Chutney

Ingredients :

3x2oz Brie pieces

2 Sheets of Chinese Spring Roll Pastry

1x Egg Yolk

1x Pear, peeled cored and sliced into wedges (8 wedges per pear )

50g Butter

1 tbsp Light Brown Sugar

Small bowl of mixed baby salad leaves

1x Orange zest

 

Cranberry Chutney:

100g Light Muscovado Sugar

100ml Orange juice, fresh or from carton

250g Cranberry's (either fresh or frozen)

 

Method:

1.  Cut Chinese pastry into half leaving 2x 10cm x 20cm sheets (keep covered with a damp cloth as air will dry them out straight away).

2.  Place Brie on pastry sheet 3/4cm from bottom, take bottom border and pull it up over the cheese.

3.  Do the same with both side borders and then roll forward till Brie is in cased in pastry and you have a small piece of pastry left to roll.

4.  Seal the last piece of pastry down with some egg yolk insuring there are no holes in pastry

5.  Set aside your Brie parcels and repeat till you have 3 parcels ready for cooking

6.  Place butter and sugar into a pan over a medium heat, add pears once sugar is dissolved and reduce heat slightly

7.  Toss pears around till slightly softened and caramelised, take off heat and leave to cool slightly

8.  Add Chutney ingredients into a pan and bring to boil, when all combined and boiled reduce the heat and simmer for 5 mins

9.  Take off heat (blend or leave chunky).  Chill ready to serve

10.  Place Brie parcels into hot frying oil and cook till golden brown in colour (cheese will be melted inside pastry).

11.  Turn parcels out onto side dish and arrange Chutney and salad with caramelised pears on top on serving plate.  Place crispy hot Brie parcels on salad and grate zest of Orange over the dish ready to serve.

 

More Food

Clonakilty Black Pudding Stuffed Chicken Breast

Clonakilty Black Pudding Stuffed Chicken Breast

Thu, 21 September 2017

Joe Shannon whips up this delicious dish using Clonakilty Black Pudding

View More.

Roast Duck Breast, parsnip puree, pomegranate and Millevan honey glaze

Roast Duck Breast, parsnip puree, pomegranate and Millevan honey glaze

Mon, 18 September 2017

Michael Quinn Culinary Arts Lecturer WIT shows us this dish which is perfect for a dinner party.

View More.

Autumnal Bakewell Tart

Autumnal Bakewell Tart

Fri, 15 September 2017

Cork's finest Denise O'Callaghan joins us now in the kitchen...

View More.

Smoked Haddock Breakfast or Brunch

Smoked Haddock Breakfast or Brunch

Thu, 14 September 2017

Now smoked Haddock dish thats perfect for breakfast or weekend brunch! George Stephens joins us now in the kitchen to dish up this healthy Thursday option.  

View More.

Chicken and Ham Fried Rice

Chicken and Ham Fried Rice

Mon, 11 September 2017

Chef Joe Shannon is making Chicken and Ham Fried Rice - an easy, budget meal for college students.

View More.

Super Healthy Pizza Muffins

Super Healthy Pizza Muffins

Wed, 6 September 2017

Homecook and Author Aileen Cox Blundell from Baby Led Feeding.com makes the perfect after-school snack

View More.