Dublin Brie Recipe
Beer batter encrusted brie served warm with peach and Michigan cherry chutney, Irish and French bread.
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Ingredients
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Beer Batter Brie
Method
Instructions
- 1
Prepare the Chutney
In a saucepan over medium heat, combine the diced peaches, chopped cherries, brown sugar, apple cider vinegar, cinnamon, ginger, and salt. Cook for about 15-20 minutes, stirring occasionally until the mixture thickens. Remove from heat and let cool.
- 2
Prepare the Beer Batter
In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually stir in the beer until smooth and well combined.
- 3
Fry the Brie
Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C). Dip the whole brie cheese into the beer batter, ensuring it is completely coated. Carefully place the batter-coated brie into the hot oil and fry for about 3-5 minutes, or until golden brown. Remove and drain on paper towels.
- 4
Serve
Slice the Irish soda bread and French baguette. Serve the warm, fried brie with the peach and Michigan cherry chutney on the side, along with the sliced breads.