INGREDIENTS

INSTRUCTIONS

Season the rib eye steak, sprinkle with oil and place on the  chargrill
for about 8 minutes until medium rare. Place the rocket and  sliced
chillies into the pre heated deep fat fryer for about 30  seconds until
translucent. Remove, sprinkle with salt, and serve next  to the steak.
Bread pudding; peel and chop the garlic and shallots. Slice the
mushrooms. Place a little oil in a pan and add the garlic and onion.
Cook for 1 minute and add the mushrooms and a little fresh thyme.  Cook
for a further 2 minutes, remove from the heat and season.  Warm the
milk in a pan. Whisk the egg yolks gently in a bowl and add  the milk
slowly, season. Place 2 triangles of bread (crusts removed)  in a small
oven proof dish. Place the mushroom mix on top and add 2  more
triangles of bread. Cover carefully with the egg and milk  mixture,
leave to stand for 2 minutes, sprinkle with a little more  fresh thyme
then place in a pre heated oven, 425F, for 8 minutes.  Remove from the
oven, place sliced taleggio cheese on the top and a  little olive oil
and grill until slightly brown on top to melt the  cheese.  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”

Nutrition (calculated from recipe ingredients)
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Calories: 2201
Calories From Fat: 1047
Total Fat: 116.1g
Cholesterol: 724.2mg
Sodium: 531.5mg
Potassium: 2693.5mg
Carbohydrates: 136g
Fiber: 25.4g
Sugar: 62.5g
Protein: 163.9g