Baked Potato With Tomato And Mushroom Chutney Recipe
Servings: 1
Ingredients
- 1 x Potato
- 15 ml Extra virgin olive oil
- 1 x Field mushroom, sliced
- 1 x Tomato
- 15 ml Demarara sugar
- 30 ml White wine vinegar
- 4 x Sausages
- 30 ml Extra virgin olive oil
- 2 x Large eggs
- 150 ml Lowfat milk
- 50 gm Plain flour
- 15 ml White wine vinegar
- 2 x Large eggs
- 75 ml White Wine
- 75 ml White Wine Vinegar
- 6 x Black Pepper Corns
- 2 x Egg Yolks
- 100 gm Butter
- 2 x Large eggs
- 50 gm Caster sugar
- 100 gm Plain flour
- 60 ml Marmalade
Directions
- 1 Pierce the potato and microwave on high for 12 min. Heat the oil in a shallow pan and cook the mushroom.
- 2 Slice the tomato and add in to the pan with the sugar and vinegar, simmer till thick. Serve the potato topped with the mushrooms and tomatoes.
- SAUSAGES IN BATTER:Preheat oven to 220c/Gas Mark 7.
- Heat the oil in an ovenproof pan. Fry the sausages till brown and cooked. Whisk the Large eggs, lowfat milk and flour in a bowl for a batter and season. Pour the batter over the sausages and put in the oven for 15-18 min.
- POACHED EGG:Half fill a pan with water and boil. Add in a healthy pinch of salt and vinegar.
- Break the Large eggs into the pan and poach till cooked. Serve with fried bacon, grilled mushrooms and hollandaise sauce.
- HOLLANDAISE:1 Place the wine and vinegar in a pan and bring to the boil with the peppercorns and a healthy pinch of salt. Sieve the liquid into a liquidizer.
- 2 With the liquidizer on, gradually add in the egg yolks and butter and whiz till smooth. Return to the pan on a medium heat and stir till thickened. Check the seasoning and serve.
- MARMALADE SWISS ROLL:1 Whisk the Large eggs and sugar together till light and creamy, and mix in the flour gently. Grease and line a Swiss roll tin.
- 2 Pour in the mix and level out. Bake in a preheated oven for 8-10 min. Heat down the marmalade in a small pan.
- 3 Spread the marmalade over the cooked sponge and roll up. Dust with icing sugar and cocoa to serve.
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