| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Ready, Steady, Cook | 2 | servings | |
INGREDIENTS
| 100 | g | Plain chocolate |
| 4 | Flat mushrooms | |
| 100 | g | Butter |
| 125 | ml | White wine |
| 200 | g | Frozen broad beans |
| 2 | Venison steaks; about 300g/10 1/2oz | |
| 6 | sl | Bread |
| 1 | sm | Bunc fresh mint |
| 6 | tb | Olive oil |
| 1 | tb | Milk |
| 2 | tb | Drained blackcurrants in syrup |
| 1 | Clove garlic; crushed | |
| 1 | tb | Chopped fresh thyme |
| 1 | Lemon; juice of | |
| 1 | ts | Wholegrain mustard |
| 1 | Orange; juice of | |
| 5 | Jam doughnuts; sliced | |
| 150 | ml | Double cream |
| 1 | Vanilla pod; split | |
| 2 | Eggs | |
| Salt and pepper |
INSTRUCTIONS
Preheat oven to 200c/400f/Gas 6 and preheat the grill to high. 1 Place a heatproof bowl over a pan of simmering water, break up the chocolate and place in the bowl to melt. 2 Peel one mushroom and thinly slice. Heat 15g/ 1/2oz butter in a frying pan, add the sliced mushroom and fry gently for a few minutes to soften. Add the wine, bring to the boil and simmer rapidly until reduced by about half. 3 Cook the beans in a pan of boiling water according to the instructions. Season the venison steaks. 4 Heat 1 tbsp olive oil in a frying pan and cook the venison for 2-3 minutes on each side, or until cooked to taste. 5 Drain the beans and place in a food processor. Remove the crusts from 2 slices bread and add to the processor with the mint, 2 tbsp olive oil and milk, season and blitz until smooth. 6 Spoon about 1/3 melted chocolate into a bowl, add the blackberries, mix and season. Pour the mixture into the mushrooms and reduced wine and season. 7 Serve the venison with the mash and drizzle over the chocolate sauce and a little olive oil. 8 For the Posh Mushrooms on Toast: Heat 1 tbsp olive oil in an ovenproof frying pan or small roasting pan. 9 Add the remaining mushrooms, gill sides down, garlic and 85g/3oz butter and cook for 2-3 minutes. Add the chopped thyme and transfer the pan to the oven. Cook for 8-10 minutes, or until the mushrooms are tender. 10 Place the remaining bread on a baking sheet and grill both sides until golden. Mix together the lemon juice, mustard and 1 tbsp olive oil. Serve the mushrooms on the toast and drizzle over the dressing. 11 For the Chocolate Fondue: Add the orange juice to the remaining melted chocolate and stir in. Serve the chocolate sauce in a small bowl and use 2 sliced doughnuts to dip. 12 For the Bread and Butter Pudding: Place the remaining doughnuts in the bottom of a shallow ovenproof dish. Heat the cream and vanilla pod in a small pan. 13 Beat the eggs in a bowl, gradually beat in the warm cream and pour the mixture over the doughnuts. Place the dish in the oven and cook for about 18-20 minutes, or until set and golden brown. Converted by MC_Buster. NOTES : Chef - Lesley Waters Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
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