- 500 ml canola oil
- 2 bunches small beetroots, scrubbed
- 1/2 cup pine nuts, toasted
- 2 x 100 g rounds Brie
- 1 free-range egg, beaten
- 1/2 cup flour, sifted
- 1 cup fine breadcrumbs
- Fig balsamic reduction, for drizzling
- Extra virgin olive oil, for drizzling
- 1 lemon, cut into wedges
- Sea salt and freshly ground black pepper
Place a saucepan over a high heat and add the canola oil. While the oil is heating up, slice the beetroot using a very sharp knife or a truffle slicer to get wafer-thin rounds. Arrange on serving plates and scatter with toasted pine nuts.
Cut away the rind from the Brie and mix the cheese together. Roll in your palms to create small balls, then dip into the beaten egg and lightly roll in the flour and breadcrumbs.
Submerge in the hot oil and cook for 30 seconds, or until warmed through and golden. Remove using a slotted spoon and drain on kitchen towel.
Serve warm with the beetroot carpaccio, a drizzle of both fig balsamic reduction and olive oil and a lemon wedge. Season to taste.