Deep-fried brie on toast

Serve with fresh figs, crispy glass noodles and a Port vinaigrette

Serves 4

Timing is of the essence when deep-frying the cheese. The result needs to be crispy on the outside and soft and creamy in the inside. The crispiness help with sealing in the creaminess, so when you cut into it, the creamy center will deliciously ooze out.

Chickpea flour chips:
100 g/3,5 oz chickpea flour
2 teaspoons/10 ml olive oil oil for deep-frying (if making the deep-fried brie for the same dish, use the same oil)

The cheese:
75 g/2.6 oz Camembert cheese, chilled
1 free-range egg
35 g/1.2 oz white breadcrumbs (Japanese breadcrumbs [Panko] are
very good)
125 g/4.4 oz flour
½ teaspoon/3 ml cayene pepper
oil for deep-frying (See Safety and practical tips for deep frying)
4 bundles of glass noodles

The port vinaigrette:
½ cup/125 ml vegetable oil
2 teaspoons/10 ml rice wine vinegar
½ teaspoon/3 ml Dijon mustard
1⅓ cup/330 ml port

The garnish:
four slices of bread, trimmed to the size of each wedge (lightly
toasted)
4 fresh figs (preserved figs, each cut in half will do when fresh ones are not available)
1 cup/250 l fresh mixed herb leaves

Chickpea flour has a high proportion of carbohydrates but no gluten and can be used to replace eggs in vegan cooking. It has a distinct flavor and chips are a delicious way of getting extra subtle flavor on the plate.

For the chickpea flour chips, bring 1 cup/250 ml of water to a boil and add salt.  Mix the chickpea flour with half a cup/125 ml of cold water, strain and whisk into the boiling water.  Lower the heat and cook for about 20 minutes.  Transfer to a food processor, add the olive oil and whisk until smooth.  Spread the dough about 8 mm (⅓ in) thick on a baking tray and cover with plastic wrap.  Let it cool and refrigerate for at least 4 hours but preferably overnight.  When ready to serve, remove from the refrigerator and cut into 8 x 2 cm/3 x ¾ in chips.  Sprinkle each chip lightly with flour, then fry until they are crisp and golden. Remove with a slotted spoon and drain on paper towel.  Keep warm until ready to serve.

Cut the chilled cheese into 4 wedges.  Whisk the egg in a bowl, and in another bowl put the breadcrumbs.  In a third bowl put the flour mixed with a pinch of cayenne pepper.  Dust each cheese wedge with the flour, then dip into the egg and finally roll it in the breadcrumbs.
Cover and refrigerate for 15 minutes, then repeat the process.  Cover again and refrigerate until ready to cook.

To deep-fry the glass noodles, heat the oil you will be frying the cheese in to 190°C/374°F. Drop the bundles of glass noodles into the hot oil for 2 seconds (they will puff up immediately), remove from the oil and drain.

For the vinaigrette, whisk together the oil, vinegar and mustard and season to taste.  In a small saucepan bring the port to a boil and reduce until half the quantity remains.  Let it cool and then whisk into the vinaigrette.

To serve:
For the figs:  make two crossing cuts in the stem and cut halfway to the bottom.  Gently squeeze the figs to open up slightly.

Garnish four plates with the toasted bread, figs and basil leaves.  In a large frying pan heat enough oil to cover the cheese.

With a slotted spoon, lower the crumbed cheese into the hot oil.  It will fry very quickly to a golden brown — less than a minute.  Carefully remove from the oil and briefly drain on paper towels, then transfer to each plate and place on top of the bread.  Place the herb leaves and the glass noodles on top, drizzle the port vinaigrette over and serve immediately with the chickpea flour chips.