There's not mushroom for the venison chocolate
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Plain chocolate |
| 4 | Flat mushrooms | |
| 100 | grams | Butter |
| 125 | millilitres | White wine |
| 200 | grams | Frozen broad beans |
| 2 | Venison steaks; about 300g/10 1/2oz | |
| 6 | slices | Bread |
| 1 | small | Bunc fresh mint |
| 6 | tablespoons | Olive oil |
| 1 | tablespoon | Milk |
| 2 | tablespoons | Drained blackcurrants in syrup |
| 1 | Clove garlic; crushed | |
| 1 | tablespoon | Chopped fresh thyme |
| 1 | Lemon; juice of | |
| 1 | teaspoon | Wholegrain mustard |
| 1 | Orange; juice of | |
| 5 | Jam doughnuts; sliced | |
| 150 | millilitres | Double cream |
| 1 | Vanilla pod; split | |
| 2 | Eggs | |
| Salt and pepper | ||
Directions
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 ⅓ 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.