| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 2 |
|
10 oz rib eye steak |
| 300 |
g |
Rocket salad |
| 6 |
|
Red chillies |
| 2 |
|
Egg yolks |
| 400 |
ml |
Milk |
| 5 |
|
Field mushrooms |
| 1 |
|
Clove garlic |
| 2 |
|
Shallots |
|
|
Salt and pepper olive oil |
| 4 |
oz |
Taleggio cheese |
| 4 |
sl |
White bread |
INSTRUCTIONS
BREAD PUDDING
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:
“With Jesus, you can do it”