Modern British Food by Jesse Dunford Wood

Author:Jesse Dunford Wood
Language: eng
Format: epub
Publisher: Bloomsbury
Published: 2017-04-08T04:00:00+00:00

Cranberry Sauce

250g fresh or frozen whole cranberries

60g caster sugar

1 orange, peeled and chopped (use the peel too, but no pith please, we’re British – and no pith-taking, either…)

50ml water

5g cornflour, mixed with 1 tablespoon water to make a slurry

Panne

70g(ish) plain flour

3 eggs, beaten

150g dried breadcrumbs (Japanese panko are best for an even finish)

200g round of brie

Assembly

vegetable oil, for deep frying

CRANBERRY SAUCE / Place the cranberries, sugar, orange flesh and peel and water in a pan over a medium heat for about 3 minutes, until the mixture is boiling and the cranberries start breaking down. Add the cornflour and water mix and boil for another minute, which should thicken the sauce. You can keep the sauce chunky, or blend it to a smooth dip. I prefer it smooth for better dippage. Leave to cool.

The sauce can also be used as a relish for turkey and duck, or maybe even venison. Or use it in a pudding, with cheesecake or on ice cream. Oh, the versatility!

PANNE / Place the flour, beaten egg and breadcrumbs in separate shallow bowls. Cut the brie into manageable wedges and roll them first in the flour, then in the beaten egg and then in the breadcrumbs. This is the classic panne breadcrumbing process.

ASSEMBLY / Heat the oil in a deep-fat fryer set to 180°C and fry the wedges for about 3 minutes, until golden, crisp on the outside and molten beneath. Serve the fried brie with lashings of the tart (and cranberry bitter) sauce, be it smooth or chunky.

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