1. Cut neat 3 inch rounds from the brie. 2. Flour, egg and then breadcrumb the rounds twice to ensure it will hold the cheese whilst frying. 3. Prepare onions by cooking in a 50 / 50 mixture of red wine and cassis and cook for approximately 15 minutes (in a saucepan) until they have absorbed the colour and liquid completely. 4. Prepare the salad and add a little olive oil and seasoning. 5. Using the remainder of olive oil, pour over the onions to blend with the cassis etc. 6. Arrange salad in the centre of the plate. 7. Deep fry the brie until golden - approximately 3 minutes. 8. Arrange cheese on top of leaves and dress with the onion, olive oil mixture around the cheese. 9. Serve. NOTES : Chef:Steven Saunders
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|Serving Size: 1 Serving (241g)|
|Recipe Makes: 4|
|Calories from Fat: 324 (58%)|
|Amt Per Serving||% DV|
|Total Fat 36g||48 %|
|Saturated Fat 20.5g||103 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 165.4mg||51 %|
|Sodium 786.9mg||27 %|
|Potassium 374.3mg||10 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 19.5g|
|Protein 27.8g||40 %|
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Calories per serving: 556
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