| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cook, Ready, Steady | 2 | Servings | |
INGREDIENTS
| 4 | Bread, about 2cm thick | |
| 250 | g | Camembert, in wooden box |
| 2 | T | White wine plus 125ml/4fl oz |
| white wine | ||
| 3 | Cloves garlic, crushed | |
| 55 | g | Butter |
| 1 | 125 gram pac wild mushroom | |
| selection – pied | ||
| chanterelles | ||
| bleu moutons | ||
| 1 | 190 gram pac shelled peas | |
| 5 | T | Olive oil |
| 280 | g | New potatoes, cut in half |
| 200 | g | Baby leeks, rinsed and well |
| drained | ||
| 1 | Fillet steak | |
| 1 | t | Crushed black peppercorns |
| 1 | T | Chopped fresh parsley |
| 1 | T | Double cream |
| 100 | g | Milk chocolate coins |
| 55 | g | Caster sugar, plus 1 tbsp |
| 3 | Eggs, separated | |
| Fresh sage leaves, to | ||
| garnish | ||
| Cocoa powder, to dust |
INSTRUCTIONS
Place the bread on a baking sheet and cook in the oven for about 10 minutes, or until golden. 2 For the Baked Cheese: Take the cheese out of inner wrapper and replace in the box. Score the top of the cheese using a knife, drizzle over 2 tbsp white wine and press in 1 clove garlic. Season with black pepper and replace the lid. 3 Place the cheese in box on a baking sheet and bake for about 10-15 minutes, or until melted. Serve with some of the toasted bread and garnish with sage. 4 For the Mushrooms with Pea Pesto: Heat 25g/1oz butter in a wok. Add the mushrooms and 125ml/4fl oz white wine and stir fry until mushrooms are tender and liquid has reduced. 5 Meanwhile, cook the peas according to packet instructions, drain and place in a food processor. Add 2 tbsp olive oil and 2 cloves crushed garlic, season and blitz until smooth. Spread onto the remaining toasted bread and serve with most of the mushrooms. 6 For the Steak with Roasted Vegetables: Par-boil the new potatoes in a pan of boiling water for about 5 minutes, drain well. Heat a roasting pan on the hob, add 1 tbsp olive oil and 25g/1oz butter and heat. Add the leek and potatoes and turn in the oil to coat, then transfer pan to the oven and cook for 10-15 minutes, or until the vegetables are tender and golden. 7 Brush 1 tbsp olive oil over the steak and cover with crushed peppercorns, then roll in chopped parsley. 8 Heat 1 tbsp olive oil in a frying pan. Add the steak and cook quickly on both sides to sear, then transfer the pan to the oven and cook for about 8-10 minutes, or until cooked to taste. 9 Remove the steak from oven and cut into slices. Arrange roasted vegetables on a plate and sit steak on top. Stir cream into remaining mushrooms and spoon on top of the steak. 10 For the Chocolate Dessert: Reserve three of the chocolate coins and unwrap the remainder. Place the unwrapped chocolate in a heatproof bowl, sit above a pan of simmering water and leave to melt. 11 Add 25g/1oz caster sugar to the egg yolks and whisk until pale and creamy. Whisk the egg whites with 25g/1oz caster sugar until they form soft peaks. 12 Fold the melted chocolate into egg yolks, then add egg whites and fold together. Spoon mixture into a glass, sprinkle over cocoa powder and decorate with remaining coins. Converted by MC_Buster. NOTES : Chef - Lesley Waters Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 6889
Calories From Fat: 3433
Total Fat: 386.3g
Cholesterol: 1708mg
Sodium: 10054.9mg
Potassium: 3778.4mg
Carbohydrates: 99.8g
Fiber: 4.5g
Sugar: 25.8g
Protein: 301g