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Brie, bacon, mushroom and beetroot salad

Recipe from: 11 September 2014
recipes, salad, vegetables

Ingredients 13
Servings 3
Time 00:20


  • 1
    pack white button mushrooms
  • 1
    pack streaky bacon
  • 2
    rounds brie cheese
  • canola oil (enough for frying)
  • cheddar cheese (enough to use one 1cm block for each mushroom)
  • 1
    garlic clove
  • few sprigs of thyme
  • 1/2
    jar beetroot salad
  • feta
  • 1 3/4
    all-purpose flour
  • 330
  • 1
    baking powder
  • salt and pepper



Preheat the oven to 180°C.

To make the beer batter combine the flour, baking powder, salt and pepper then slowly add the beer while whisking. Set aside and cover until ready to use.

For beetroot salad, roughly chop beetroot and mix in a bowl with feta.

For the mushrooms, remove the stem from all the mushrooms and sauté for a few minutes in garlic and thyme. Remove the mushrooms from the pan and allow to cool. Put a block of cheese in the gap that you removed the stems then wrap the mushroom in a slice of bacon (use 2 slices if the mushroom is big).

Cook in oven until bacon is cooked and cheese is melted.

To make the beer battered brie, cut your brie into triangle shapes, dust in flour, dip into batter and fry until golden brown (ensure there is enough oil to deep-fry)

1.The beer battered brie goes extremely well with onion marmalade or sweet chilli sauce
2.Serve the brie fresh

Recipe reprinted with permission of Braam's Bite. To see more recipes, click here.


Read more on: vegetables  |  salad  |  recipes

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