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Recipe: I Camembert Anymore of This Cooking
Categories: Ready, Steady, Cook
Yield: 2 servings
4 sl Bread; about 2cm thick
250 g Camembert; in wooden box
2 tb 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 tb Olive oil
280 g New potatoes; cut in half
200 g Baby leeks; rinsed and well
-- drained
1 Fillet steak
1 ts Crushed black peppercorns
1 tb Chopped fresh parsley
1 tb 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
1 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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