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Print this Recipe    Brie Redcurrant Jelly

Brie with Redcurrant Jelly
Yield: 4 servings

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

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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