Deep Fried Brie
Deep Fried Brie
- 1 wheel brie
- 50 g plain flour
- 1 egg ((beaten))
- 200 g panko breadcrumbs
- 500 ml sunflower oil
- 1 Jar Baxters Classic Tomato Chutney
- Cut the Brie into even sized wedges.
- Coat the cheese in the flour.
- Mix well then shake off any excess.
- Place into the beaten egg
- Mix well then shake off any excess then place into the breadcrumbs.
- Mix well and ensure all the cheese is evenly coated.
- Place the wedges on a tray and place in the freezer for 30 minutes to chill.
- Heat the oil to 180°C.
- Fry the cheese a few pieces at a time until crisp and golden.
- Drain on kitchen paper.
- Serve with a dip of Baxters Tomato Chutney.
Related Recipes
Leftover Stuffing Rolls
Leftover Stuffing Rolls
- 400 g leftover stuffing
- 50 g Djion mustard
- 1 pack premade puff pastry sheets
- 1 egg yolk
- 50 g sesame seeds
- 1 Jar Baxters Classic Tomato Chutney
- Mix the stuffing with 2 tbsp of the Tomato Chutney.
- Separate the pastry sheets and cut in half lengthways.
- Spread a line of mustard down the centre of each piece of pastry.
- Top with the stuffing mix and roll over.
- Brush the side of the pastry with egg yolk to stick.
- Crimp the edges with a fork then trim to tidy up edges.
- Brush the top with egg yolk then sprinkle with the seeds.
- Place in the fridge to firm up.
- Once firm slice into bite size rolls.
- Bake at 180°c for 25 minutes and serve with a dip of the remaining Chutney.
Related Recipes
Christmas Leftovers Breakfast Naan
Christmas Leftovers Breakfast Naan
- 4 naan breads
- 4 tbsp Baxters Classic Tomato Chutney
- 300 g turkey
- 150 g stuffing
- 100 g sausages
- 1 avocado
- 100 g cherry tomatoes
- 100 g cream cheese
- 100 g rocket
- 4 eggs
- 2 tbsp olive oil
- salt & pepper
- Top the naans with the cream cheese and spread all over.
- Divide the turkey, stuffing and sausages between the 4 naans.
- Half and add on the cherry tomatoes.
- Bake in a preheated oven at 170°C for 7-8 minutes.
- Meanwhile half the avocado and remove the stone, scoop out the flesh and slice.
- Fry the eggs in the oil making sure to keep the yolk soft.
- To finish spoon the chutney onto the naans, divide the avocado, top with the eggs the sprinkle over the rocket and season with salt and pepper.
Related Recipes
Deep Fried Sprouts
Deep Fried Sprouts
- 500 g brussels sprouts
- 1 Jar Baxters Classic Tomato Chutney
- 50 ml olive oil
- salt & pepper
- 500 ml sunflower oil ((for frying))
- Peel and trim the sprouts then cut into quarters.
- Heat the oil in a deep pan to 170°C.
- Fry the sprouts a handful at a time until crisp and golden.
- Drain on kitchen paper and season.
- Meanwhile mix the chutney in a bowl and gradually whisk in the rapeseed oil.
- Once all the sprouts are cooked toss in the dressing and serve straight away.
Related Recipes
Summer Greens & Goats' Cheese Tart
Summer Greens & Goats’ Cheese Tart
- 4 sheets filo pastry
- 50 g melted butter
- 1 bunch asparagus
- 1 large zucchini
- 100 g peas
- 100 g broad beans
- 50 ml olive oil
- 10 g thyme leaves
- 1 Jar Baxters Caramelised Onion Relish
- 150 g goats cheese
- 1 egg yolk
- salt & pepper
- Un-roll the pastry and flatten it out onto a baking tray.
- Brush the first sheet of pastry with the melted butter then top with another sheet of pastry.
- Repeat to use all the pastry but don’t butter the top layer.
- Scrunch the edges slightly to form a crust.
- Slice the zucchini and put it onto a baking tray.
- Drizzle half the oil onto the zucchini then add half of the thyme leaves & mix well.
- Spread out to a single layer and grill for 5 minutes.
- Trim any woody bits from the end of the asparagus then drizzle with the rest of the oil, season & add the rest of the thyme leaves
- Spoon 3 tbsp of the Caramelised Onion Relish into the base of the tart and spread all over, avoiding the crust.
- Place the grilled zucchini on top of the Chutney, then top with asparagus and the goats’ cheese
- Bake at 180°C for 30 minutes before serving with a simple green salad.
Related Recipes
Beef Tartare
Beef Tartare
This indulgent dish makes for a particularly classy canape and is easier to make than you’d think.
- 1 fillet steak
- 3 gherkins
- 20 g chopped parsley
- Drizzle of olive oil
- salt & pepper
- 2 slices white bread
- 20 g butter
- 1 Jar Baxters Caramelised Onion Relish
- 3 sprigs thyme
- Cut the crusts from the bread and roll out using a rolling pin. Brush with butter. Shape into 12 tubes and bake in the oven for 8 minutes at 180°c.
- Dice beef into 0.5cm cubes, dice gherkins and mix together.
- Add the parsley, season and drizzle with oil and mix well.
- Pipe beef mix into the bread tubes to fill half way.
- Pipe in the caramelised onion relish then top the tube with more beef.
- To finish pip a little relish on top and decorate with a sprig of thyme.
Related Recipes
Turkey Rarebit Sandwich
Turkey Rarebit Sandwich
What better way to elevate your leftovers than with by covering them with cheese and putting them under the grill! Perfect with our Caramelised Onion Relish.
- 400 g leftover turkey
- 200 g cheddar
- 1 tbsp english mustard
- 1 Splash Worcestershire sauce
- 500 ml milk
- 45 g butter
- 45 g flour
- Salt & pepper
- 100 g rocket
- 1 jar Baxters Caramelised Onion Relish
- To make the rarebit melt the butter in a heavy bottomed pan, add the flour and quickly stir to make a roux then cook the mixture out over a low heat for 2 minutes.
- Gradually add the milk beating well between each addition to avoid lumps.
- Bring to the boil and add the cheese, mustard and Worcestershire sauce. Mix well and season.
- Arrange the turkey on a baking tray and place under a preheated grill to warm.
- Top with the rarebit mixture and place under the grill until bubbling.
- To build the sandwich place the rocket on the bread and top with the turkey and rarebit and finish with a big spoonful of the Caramelised Onion Relish.
Related Recipes
Roast Veg, Feta and Caramelised Onion Tart
Roast Veg, Feta and Caramelised Onion Tart
Overdone it with the roast vegetables on your Christmas dinner? A delicious, different way to use them up is by popping them into this tart.
- 1 roll premade puff pastry
- 1 egg yolk
- 1 Jar Baxters Caramelised Onion Relish
- 400 g leftover roast veg
- 150 g feta cheese
- salt & pepper
- Un-roll the pastry and flatten it out.
- Cut into an even sized square. Using a knife cut another square 2cm inside the square but leave 2 opposite corners attached.
- Brush the pastry with egg yolk to glaze.
- To fold, take one of the cut corners and fold the point to the opposite point of the inside square. Repeat with the opposite corner. This will give you raised sides and a nice square area for the filling to go into.
- Glaze the edges.
- Spoon 3 tbsp of the Caramelised Onion Relish into the base and spread it all over.
- Top with the roast veg and feta and then season with salt and pepper.
- Bake at 180°C for 30 minutes.
Related Recipes
Cheese & Caramelised Onion Toast
Cheese & Caramelised Onion Toast
- 200 g cheddar
- 1 tbsp Hot English mustard
- 1 Splash Worcestershire sauce
- 500 ml Milk
- 45 g Butter
- 45 g Flour
- Salt & Pepper
- 100 g Rocket
- 1 Jar Baxters Caramelised Onion Relish
- 4 slices Sourdough Bread
- To make the cheese topping start by melting the butter in a heavy bottomed pan, add the flour to make a roux and cook out over a low heat for 2 minutes.
- Gradually add the milk beating well between each addition to avoid lumps.
- Bring to the boil and add the cheese, mustard and Worchester sauce. Mix this well and season.
- Toast the bread on one side then top the untoasted side generously with Baxters Caramelised Onion Relish.
- Top with the cheese mixture and place back under the grill until golden and bubbling.
- Top with the rocket and serve straight away.
Related Recipes
Cheese Board
Cheese Board
For those who don’t have a sweet tooth, a cheese board is the perfect alternative end to your meal. Our Chef Darren shares his top tricks and tips for creating the perfect cheese board for your guests.
- Cheese
- Baxters Caramelised Onion Relish or Fig, Date & Balsamic Chutney
- Biscuits
- Dried fruit & nuts
- Christmas is a time for celebrating and sharing food with friends and family and what better sharing experience is there than a cheese board. However, there seems to be lots of mystery and questions about what a cheese board should be; which cheeses to use, what to serve them with, what order to eat them in, and even down to which of those funny shaped knives to use for each cheese.
- For me most of this is not that important, I believe a cheese board should be a fun sharing experience and there is no list of commandments that need to be followed but there are a few tips we have which will help ensure your cheese board is a success!
-
Which cheeses
I like to stick to 3 or 4 cheeses. This will give enough variety without overwhelming people. I would normally follow the formula of one soft cheese, one or two hard cheeses and a blue cheese. This allows a good enough range of textures and flavours to please even the biggest cheese lover. An example would be Brie, Cheddar and Stilton but if you were more adventurous you could swap out the Brie for a Reblochon, Cheddar for an Ossau-Iraty and Stilton for Roquefort. As long as you stick to the basic formula the cheeses can be changed to suit.
-
Accompaniments
Again, I would suggest giving variety but not overdoing things. I usually choose 2-3 different types of biscuit with different textures but the most important thing is to avoid heavily flavoured biscuits so not to over power the flavour of the cheese
- Chutneys are a great way to enhance cheeses. I try to have 2-3 chutneys with my cheese board. I usually have a sweet one and a spicy one and find that these pair well with most cheeses.
- Dried fruit and nuts also work well, adding texture to the board.
-
Top tips
- Take cheese out of the fridge at least 30 minutes before serving, this allows the cheese to come up to room temperature which allows more flavour of the cheese to come out
- When cutting cheese you should cut from the centre out so that each person gets a cross section of the wheel. The centre is always the ripest so it’s nice to share.
- Use a different knife for each cheese to avoid getting the cheeses mixed. You don’t have to use the funny rounded knife for the Roquefort!
- There really isn’t an order in which you should eat them. You can start with the lightest and work up to the strongest but more importantly it’s about enjoying it and eating what you like.
TIP
Cheese is supposed to be a fun sharing experience so don’t worry about the ‘rules’, just enjoy it!
