Brie Globes With Avocado Puree

Another foodie masterpiece from the Tanda Tula kitchen. When Chef Ryan starts getting creative we all get excited because not only do we get to be guinea pigs and try the new dishes, but also our guests are even more happy than usual. And, occasionally, we are able to share these amazing gastronomic recipes with all our readers! 

These deep-fried brie globes are absolutely delicious and if you follow the step by step instructions super easy to make. So, go on, impress your family with this wonderful dish! 


  • 125 g  brie cheese 
  • small handful fresh parsley 
  • 1 cup corn flour 
  • 2 eggs (beaten) 
  • 1 cup bread crumbs 
  • 1 ripe avocado 
  • 10 ml  fresh lemon juice 
  • 1 tablespoon cream cheese 
  • salt and pepper to taste 
  • ½ cup peppadew (or any sweet pickled piquant red pepper) 
  • sour dough bread 


To make the brie cheese globes: 

  • Grate the brie cheese and place in a mixing bowl. 
  • Finely chop the parsley and add to the grated cheese. 
  • Season to taste. 
  • Mix all the ingredients together and divide into 4 equal piles. 
  • Press each pile together to form a ball/ globe. 
  • Place the globe in the freezer for about 1 hour to become firm. 

Whilst the globes are in the freezer, prepare the crumb ingredients. Place the corn flour in 1 bowl, the eggs in another bowl and the bread crumbs in another bowl. 

  • Once the cheese globes are firm to the touch, roll them in the corn flour to coat. 
  • Dust off any excess corn flour and then place the globes into the beaten eggs. 
  • Coat the globes completely with the eggs. 
  • Using a spoon, take the globes out of the eggs and drain off any excess beaten egg. 
  • Place the globes into the bread crumbs and coat completely. 
  • Repeat the crumb process once again. 
  • Store the crumbed globes in the fridge until needed. 

When you are ready to cook the globes, heat a pot of sunflower oil to 180ᵒC. 

  • Gently drop the cheese globes into the oil and fry until golden brown. 
  • Once the globes are golden brown, remove them from the oil and drain them on paper towel. 
  • For the avocado puree: Place the avocado, lemon juice and cream cheese into a food processor and blend until smooth. 
  • Season to taste. 

To make the peppadew coulis:  

  • Place the peppers and the marinating liquid into a food processor and blend until smooth. 
  • Transfer into a small saucepan and simmer for about 15 minutes.   
  • Once the mixture has reduced slightly, place in a bowl and refrigerate until needed. 

Thinly slice the sour dough and lay on a baking tray.  Sprinkle with olive oil and roast at 180ᵒC until the light brown and dry. 

Place the globes onto the plate with a some of the avocado puree, the toasted bread and a drizzle of the peppadew coulis.  


Ryans Kitchen - Tanda Tula