The Fox & Goose in Fressingfield has been consistently serving up some of the finest food in our region for as long as we can remember. We asked owner and head chef Paul Yaxley to share with us his favourite Christmas Baron Bigod recipe.
Baron Bigod fritters with apple and fig chutney
Perfect for Christmas canapés with a glass of fizz or as starter with the chutney and a few salad leaves. Even if you don’t find time to make the fritters, do make the time to try the chutney as it’s amazing with Baron Bigod and your favourite water biscuit!
Baron Bigod fritters (makes 30 fritters)
- 500g Ripe Baron Bigod brie cut into dice including the skin
- 500ml Whole milk
- 125g Plain flour
- 125g Fen Farm Dairy butter
- 2 egg yolks
- pinch of salt
- 1 tsp agar agar (optional)
1. Add milk to a sauce pan and bring to boil or place in a container and warm in a microwave.
2.In a separate pan, gently melt the butter and add in the flour and mix with a wooden spoon to form a roux. Cook for one minute.
3. Slowly add the milk and whisk into roux to make a very thick white sauce, add the agar agar if using and whisk in. Let simmer for two minutes on low and keep stirring.
4. Add the cheese and egg yolks, mix until cheese has fully melted, there may be bits of rind but don’t worry, it will soon dissolve…just leave in the pan on the side and go back five minutes and take out the days frustration!
5. Pour into a shallow container lined with clingfilm approx 20cm by 30cm so the mix has a level of 2cm. Place in the freezer until firm, ideally overnight.
Turn out of container onto a chopping board, remove clingfilm, leave to soften for 5-10 minutes before cutting into 2cm cubes.
Panko breadcrumb coating
- 100g flour
- 4 eggs lightly beaten with a pinch of salt (Salt important as breaks eggs down)
- 250g panko bread crumbs
1. To coat in the breadcrumbs before frying, dredge each cube of brie first in flour, then dip into beaten egg and then using a fork transfer into the panko breadcrumbs and coat. Place onto a prepared baking tray. Repeat until all the brie is breaded then place into the freezer for an hour.
2. If you have a deep fat fryer, heat to 180 degrees, alternatively in a large high sided sauce pan, heat 5cm of oil over a medium heat,
When hot, add a batch of frozen brie cubes. Don’t try and fry oto many at once. Turn occasionally, until golden on all sides, approximately 2-3 minutes.
Remove from oil using a slotted spoon and drain on a paper towel lined plate. Continue in batches until all the cubes have been fried.
If serving as a canapés, top with a little chutney.
Hints and tips
The brie mix can be made weeks in advance as this will keep in the freezer for a month. Even when covered in the breadcrumbs they can stay in the freezer for the same period of time.
If serving for a dinner party or gathering, you can fry the fritters in the morning and place in the fridge and simply place in a hot oven to warm through when required.
Try making with the truffled Baron Bigod for an extra treat.
Fig and apple chutney, makes enough for this Christmas (and next!)
- 500g dried figs chopped
- 1 large onion finely chopped
- 5 granny smith apples, peeled and cored and diced
- 400g brown sugar
- 250g dried apricots chopped
- 125g sultanas
- 500ml cider vinegar
- 250ml white wine
- 1tbsp tomato puree
- 1 tsp mustard seeds
- 0.5 tsp cinnamon
- 2 cardamon pods
The hardest part of this recipe is not not eating it all. Add all ingredients into a sauce pan together, bring to the boil then simmer until sticky about 30-40 minutes. Add to a food processor and blend or pulse. Chill in the fridge.