Paul Hollywood’s Baked Brie + WIN BBC Good Food Show Tickets!

I love food, we all know this and when I went to the BBC Good Food Show in November last year it was great! I loved seeing Hemsley & Hemsley cook live and we tried so many lovely samples, let’s be honest, it’s all about celeb chefs and samples isn’t it?

Anyway, I’m giving you the chance to win a pair of tickets to the show of your choice on either the Friday or the Sunday. Sorry, no Saturday tickets are available! All you need to do is enter via the Rafflecopter form below and check out which date you’d want to head down.

The shows are as follows: BBC Good Food Show Spring in Harrogate on April 8th – 10th, BBC Good Food Show Summer in the City at the NEC in Birmingham on 16th – 19th June, & BBC Good Food Show Summer London on May 20-22nd .

I’ll be choosing the winner for this giveaway on Thursday 31st March and announcing it on Twitter & Instagram so make sure you’re following me there. I’ll also contact the winner via email so make sure you pop that on the Rafflecopter form!

a Rafflecopter giveaway

To celebrate the launch of the comp I thought I’d share one of our favourite chef’s new recipes. Paul Hollywood – we all love him and he definitely knows how to create some seriously indulgent recipes. I love this Baked Somerset Brie recipe, it sounds amazing!

Ingredients

Enriched Bread Dough

  • 250g strong white bread flour
  • 1 tsp salt
  • 7g sachet instant yeast
  • 50g unsalted butter, softened
  • 1 medium egg, lightly beaten, plus an extra egg to glaze
  • 135ml warm full-fat milk

Filling

  • 180g Parma han (or British air-dried ham)
  • 2 tbsp cranberry sauce
  • 1 whole Brie (about 500g)

Top Tip from Paul: This is an excellent way to enjoy one of those excellent Bries produced in Somerset and Cornwall. Don’t be tempted to cut it as soon as it comes out of the oven, or the molton Brie will flood out, leaving you with an empty shell. If you serve it just very slightly warm though, you will have a deliciously oozy cheese.

Method

1. Put the flour into a large bowl and add the salt on one side, the yeast on the other. Add the butter, egg and two-thirds of the milk, then turn the mixture round with the fingers of one hand. Add the remaining milk a little at a time, continuing to mix until you have taken in all of the flour from the side of the bowl and the dough is soft and slightly sticky; you might not need all of the milk.

2. Transfer the dough to a lightly floured surface and knead for 5-10 minutes. Initially it will be sticky but it will become easier to work as you knead. When it feels smooth and silky, put it into a lightly oiled bowl, cover and leave to rise for about an hour, until doubled in size.

3. Heat the oven to 200°C/Gas6. Turn the dough onto a lightly floured surface and fold it in on itself a few times to knock the air. Now roll out to a large circle, about 5mm thick.

4. Lay half the Parma ham on the centre of the dough circle, then spread the cranberry sauce over the ham. Place the Brie on the top and use the remaining ham to cover the cheese. Lift the edges of the dough over the filling and stretch to encase the cheese. Press the edges together to seal, trimming off any excess.

5. Turn the Brie parcel over, so the join is underneath, and place it on a baking tray. Brush with the beaten egg. Using the back of a sharp knife, score a criss-cross pattern over the top of the Brie parcel. Bake for 20-25 minutes, until golden brown. Allow to cool until just warm before serving. 

As featured in Paul Hollywood’s British Baking. Photography by Peter Cassidy.

Competition Terms & Conditions

I will contact the winner via email and announce it on Twitter and Instagram. If the winner does not reply within 48 hours of being contacted I will have to choose another winner in order to make sure there is enough time to deliver the tickets. The winner must provide their mailing address to me when I email them telling them that they’ve won, there is not an option to pick up the tickets at the show.

Winners are randomly selected by Rafflecopter but if they choose a ‘comping’ account, I will rechoose the winner and pick someone who doesn’t enter multiple competitions a day as this is not fair on people who genuinely want to win.

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