Recipe - Hyderbad Dal

4 sl Bread; about 2cm thick
250 g Camembert; in wooden box
2 tablespoon 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 tablespoon Olive oil
280 g New potatoes; cut in half
200 g Baby leeks; rinsed and well
; drained
1 Fillet steak
1 teaspoon Crushed black peppercorns
1 tablespoon Chopped fresh parsley
1 tablespoon 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 1015
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 ounce 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: Parboil 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 1015 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
810 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.