Chef Martin Anderson
Have you ever sat in a restaurant staring at a dish and said to yourself , “wow, I wish I could make that?”
Maybe you’ve tasted a relish or chutney and wished you had that at home ready for those late night sandwiches of salads .
This week’s recipes are going to hopefully help you with those wishes .
Many years ago Brie was classed as a posh cheese , only eaten after a meal with that dodgy cheese board, unwashed grapes, sticks of celery and cream crackers, sometimes even a wedge processed cheddar cheese too plonked beside it.
Anywhere that still serves a cheese board like that now needs to buck themselves up.
In Ireland we have so many varieties of good cheese now made all over the country by artisan producers. There are cows, goats, sheep and even the odd buffalo being milked to bring us the finest cheese in the world.
The only problem I have is that a lot of this cheese has become expensive. I know it costs a lot to produce and there are high standards of hygiene to pay for but I think that it kinda puts real cheese out of reach for some folk.
I see special offers sometimes but the cheese is all cut up and served in expensive packaging it’s just not the same as buying from the wheel, wedge or as for Parmesan grating it yourself .
In Paris where I finished my training we had a minimum of 10 cheeses on the cheese trolley – yes trolley not even a board! It was kept in a special fridge to ensure it was always served at the correct temperature.
The staff were served the same cheese after their meals too , no wastage that way and always fresh. Spoiled, we were spoiled .
If there is a local market or artisan market near you, check it out to see if there are cheese producers there or even a real delicatessen near you that serves real cheese.
Cheese is good for you too, full of calcium but beware do seek your doctors advice if you are pregnant as some cheeses are not suitable for you, they have to be made from pasteurised milk so ask an expert to be sure.
So today I have a Baked Brie Parcel with spiced apple relish .
Filo pastry is best for this recipe and can be bought fresh or frozen in many stores or Asian style shops. When using it you have to work quickly as it dries out and will break up. If using from frozen then thaw at room temperature and use, you make keep it moist by covering with a clean damp cloth.
Make sure you use these parcels on the same day as you make them as they will fry out and bust when cooking .
For the relish I use eating apples the natural sugar will sweeten the relish and they hold together better during the cooking process .
So here you go serve the parcels as a starter, part of a tapas style dinner party or with s large tossed salad as a main course.
The relish is best made the day before as it allows the flavours to mature , store in a container in the fridge .
Baked Brie Filo Parcels , Spiced Apple Relish
Brie parcels
You will need.
For the parcels
Fresh brie cut into your desired shape , about 2 inch pieces will be fine .
Allow 2 per person
Filo pastry fresh or frozen
Melted butter.
For the relish.
4 medium sized Green eating apples.
100g of Butter for cooking.
50g Sultanas.
1tsp Cinnamon.
1/2 tsp Nutmeg.
100g Brown sugar.
100mls of Balsamic vinegar.
Method for the parcels.
Lay a sheet of filo on your clean table and brush with butter , place another sheet on top , brush again with butter and finally one last sheet .
Cut into squares wider than you Brie pieces.
Place a piece of brie in the centre of each square .
Bring the filo up over the brie to form a parcel or as if you were making a pouch shape , squeeze the filo together at the top to form a seal , See photo !
Allow to rest in the fridge for at least an hour.
Pre heat your oven to 180c, oil a baking sheet and line with the parcels don’t let them touch each other , brush with a little butter and bake until crispy.
Method for the relish.
Peel and dice your apples , small dice !
Heat the butter in a pot and add the apples cook gently.
Add the sugar, sultanas and balsamic, allow to cook again.
Finally season with the mixed spices.
Make sure the apples are cooked but do not turn to apple sauce.
Allow to cool and refrigerate .
To serve.
Spoon a little relish onto a warmed plate, place your filo parcels on top.
Decorate with fresh picked herbs and a little relish on the side as well.
