There's Not Mushroom for the Venison Chocolate
- 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
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
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
