I Camembert Anymore of This Cooking
- 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
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
