Recipe: Fivemiletown smoked brie with red onion and tomato jam
Try these terrific recipes using local produce from Northern Ireland’s first Good Food Circle
What you'll need
Kevin Hamilton's recipe, on the menu of the spacious restaurant in Dungannon Golf Club clubhouse, Darren Clarke's original club
150g Fivemiletown smoked Brie (Ballyoak Brie)
75g seasoned flour
100g fresh breadcrumbs
Lightly dressed mixed salad leaves
FOR THE JAM
1 tsp sunflower oil
1 finely chopped red onion
1 chopped clove garlic
2 ripe tomatoes, peeled, seeded & finely chopped
2g light muscovado sugar
2 tbsp clear honey
1 tbsp white wine vinegar
Salt & pepper
Heat deep fat fryer to 190°C/375°F.
To make the jam, heat one tablespoon of oil in pan, sauté onion, tomato & garlic together for two to three minutes, stirring all the time. Add the sugar, honey and vinegar.
Cook for one to two minutes; season and simmer for five to ten minutes until sticky. Allow to cool. Cut Ballyoak Brie into six wedges, toss first in flour and then in beaten egg. Cover in breadcrumbs and chill for five minutes to firm. When ready to serve, deep-fry the brie for two to three minutes until golden brown.
Serve with salad leaves and jam.