Home > Recipes & Trends > British > Brie and Goats Cheese Crockets
  • Serves: 6


    • 135g Cricket St. Thomas brie (1 packet)

    • 10 Large potatoes peels and mashed with butter and a splash of single cream.

    • 1 tbsp Chives

    • 1 tsp English mustard

    • 2 Ham hocks (or cooked ham)

    • 100g Bread crumbs for coating

    • 50g Flour

    • 1 Egg beaten

    • Microgreens

    • Sour apple jelly

    • Yuzu mustard mayonnaise

  • Method

    • 1 Remove the rind from the brie so the crockets can have a smooth consistency and chop into small 0.5cm cubed chunks.

    • 2 Combine the brie, chives, ham hock, English mustard and mashed potato in a bowl.

    • 3 Divide the mixture into 6 even portions.

    • 4 To form the crockets, press the mixture into a cylinder and flatten out the ends with your hands.

    • 5 Set aside to chill in the fridge for at least 20 minutes, if not overnight.

    • 6 Once ready to cook, coat your crocket first in the flour, then the egg and finally the bread crumbs and place in the deep fat fryer until golden.

    • 7 Top with beads of Yuzu mayonnaise, sour apple jelly and microgreens.