White Diamond Fritters on Fresh Fig & Green Pepper
Ingredients
350g Tasmanian Heritage White Diamond (not too ripe)
50g butter
50g flour
350ml milk
3 egg yolks
1 tsp Dijon mustard
freshly grated nutmeg
1 egg, beaten
100g white breadcrumbs
vegetable oil for frying
Chutney:
300g fresh figs
1 onion, chopped
1 clove garlic, chopped
½ teaspoon mustard powder
1 teaspoon lemon juice
150ml cider or white vinegar
90g raisins
150g soft brown sugar
Large pinch of salt
2 tablespoons green peppercorns
Instructions
-
Remove the rind from the White Diamond Double Brie & cut into small pieces.
- Melt the butter in a saucepan and add the flour to form a roux. Cook for 2-3 minutes, and gradually add the hot milk. Simmer for 5 minutes and season.
- Add half the Double Brie and allow to melt in the pot to form a thick sauce. Cool slightly before adding the egg yolk and then the mustard.
- Finally add the remaining cheese and pour into a greased dish or flat tray. Mixture should be about 2 cm thick.
Leave to cool and chill for 4 hours or preferably overnight.
- Remove and cut with a 5cm cutter into circles. Coat them in flour and then beaten egg and finally breadcrumbs.
- Heat the oil to 180°C and fry the fritters a few at a time for 3 to 4 minutes. Drain and place on kitchen paper and keep warm.
To make the chutney:
-
Put the cut figs, onion, garlic, mustard and lemon juice in a preserving pan, then add two thirds of the vinegar.
- Bring to the boil and simmer for approximately 45 minutes, stirring occasionally until thick.
- Add the raisins, salt, sugar and the rest of the vinegar. Stir over low heat for about 1 hour, stirring frequently until thick and syrupy.
- Stir in the peppercorns and remove from the heat.
- Allow to cool, and serve or store in preserving jars.