MMMMM-----------------------BREAD PUDDING---------------------------- 2 Egg yolks 400 ml Milk 5 Field mushrooms 1 Clove garlic 2 Shallots Salt and pepper olive oil 4 oz Taleggio cheese 4 sl White bread Season the rib eye steak, sprinkle with oil and place on the chargrill for about 8 minutes until medium rare. Place the rocket and sliced chillies into the pre heated deep fat fryer for about 30 seconds until translucent. Remove, sprinkle with salt, and serve next to the steak. Bread pudding; peel and chop the garlic and shallots. Slice the mushrooms. Place a little oil in a pan and add the garlic and onion. Cook for 1 minute and add the mushrooms and a little fresh thyme. Cook for a further 2 minutes, remove from the heat and season. Warm the milk in a pan. Whisk the egg yolks gently in a bowl and add the milk slowly, season. Place 2 triangles of bread (crusts removed) in a small oven proof dish. Place the mushroom mix on top and add 2 more triangles of bread. Cover carefully with the egg and milk mixture, leave to stand for 2 minutes, sprinkle with a little more fresh thyme then place in a pre heated oven, 425F, for 8 minutes. Remove from the oven, place sliced taleggio cheese on the top and a little olive oil and grill until slightly brown on top to melt the cheese.
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|Serving Size: 1 Serving (570g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 11 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 24.3mg||1 %|
|Potassium 869.4mg||23 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 19.7g|
|Protein 5g||7 %|
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Calories per serving: 108
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