| 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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