Saturday AM
Saturday AM

Saturday mornings from 9am

Catch up on Virgin Media Player

Baked Brie and Black Pudding

Sat, 18 November 2017

Baked Brie and Black Pudding

(Serves 4)

 

ingredients:

2 tbsp olive oil

4 x 1cm-thick slices of Clonakilty blackpudding

Plain flour, for rolling

1 x 375g sheet of puff pastry

1 x 150g round Brie or Camembert

3 tbsp apricot jam

1 large egg, beaten

 

method:

1.  Heat the oil in a pan over a medium-high heat. Cook the Blackpudding for 3-4 minutes per side, then transfer to a plate and allow to cool.

2.  Preheat the oven to 200˚C/180˚C fan/gas mark 6 with a rack in the middle position. Line a baking tray with parchment and set aside.

3.  Dust your work surface lightly with flour. Roll out the puff pastry. Cut one square bigger than the cheese by about 3cm on all sides and cut a circle around the same size as the cheese.

4.  Slice the round of Brie in half horizontally to make two equal rounds. Place one in the middle of the pastry square, cut side-up. Spread with one tablespoon of the apricot jam and crumble over the Blackpudding. Add the second circle of Brie, cut side-down. Spread the top thickly with the remaining jam.

5.  Place the circle of pastry on top of the cheese and fold up the pastry square to cover the sides. Crimp together around the top edge to enclose the Brie. Gently press the edges against the Brie and neaten up the sides.

6.  Transfer the wrapped Brie to the baking tray. Place in the fridge for 10 minutes, or until you're ready to bake and serve.

7.  Brush the top and sides of the pastry all over with the beaten egg. Bake for 35-40 minutes until the pastry is deep golden brown.

8.  Allow to cool for 6-8 minutes, then use the parchment paper to transfer to a serving plate.Serve warm with sliced baguette or crackers.

More Food

Summer Berry Pudding

Summer Berry Pudding

Sat, 18 August 2018

Chef Shane Smith joins us with his second dessert of the weekend 

View More.

No Bake Chocolate Raspberry Tart

No Bake Chocolate Raspberry Tart

Sat, 18 August 2018

Chef Shane Smith joins us in the AM kitchen to delight our tastebuds this weekend

View More.

Moroccan Roasted Chicken

Moroccan Roasted Chicken

Sat, 11 August 2018

Chef Neal Kearns from Carton House Hotel was back with another delicious dish. 

View More.

Vietnamese style Mussels and Chips

Vietnamese style Mussels and Chips

Sat, 11 August 2018

Chef Neal Kearns from Carton House Hotel was in the kitchen with this recipe. 

View More.

Glazed Lamb Shoulder with garden vegetables and mashed potatoes

Glazed Lamb Shoulder with garden vegetables and mashed potatoes

Sat, 4 August 2018

Chef Nathan Dimond from Cliff At Lyons popped by with this tasty recipe.

View More.

Seared Mackerel with beetroot, horseradish, apple and pea shoot salad

Seared Mackerel with beetroot, horseradish, apple and pea shoot salad

Sat, 28 July 2018

Chef: Richard Stearn from Suesey St.

View More.