Name: Baked Potato with Tomato And Mushroom Chutney
Ingredients: 1 Potato; 15 ml Olive oil; 1 Field mushroom; sliced; 1 Tomato; 15 ml Demarara sugar; 30 ml White wine vinegar; 4 Sausages; 30 ml Olive oil; 2 Eggs; 150 ml Milk; 50 g Plain flour; 15 ml White wine vinegar; 2 Eggs; 75 ml White Wine; 75 ml White Wine Vinegar; 6 Black Pepper Corns; 2 Egg Yolks; 100 g Butter; 2 Eggs; 50 g Caster sugar; 100 g Plain flour; 60 ml Marmalade

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Swiss	Ready, Steady, Cook 2	1	servings

INGREDIENTS

1		Potato
15	ml	Olive oil
1		Field mushroom; sliced
1		Tomato
15	ml	Demarara sugar
30	ml	White wine vinegar
4		Sausages
30	ml	Olive oil
2		Eggs
150	ml	Milk
50	g	Plain flour
15	ml	White wine vinegar
2		Eggs
75	ml	White Wine
75	ml	White Wine Vinegar
6		Black Pepper Corns
2		Egg Yolks
100	g	Butter
2		Eggs
50	g	Caster sugar
100	g	Plain flour
60	ml	Marmalade

INSTRUCTIONS

SAUSAGES IN BATTER
POACHED EGG
HOLLANDAISE
MARMALADE SWISS ROLL
1 Pierce the potato and microwave on high for 12 minutes. Heat the
oil in a shallow pan and cook the mushroom.
2 Slice the tomato and add to the pan with the sugar and vinegar,
simmer until 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 until brown and
cooked. Whisk the eggs, 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 minutes.
  POACHED EGG:
Half fill a pan with water and boil. Add a pinch of salt and vinegar.
Break the eggs into the pan and poach until 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 pinch of salt. Sieve the liquid into a liquidizer.
2 With the liquidizer on, gradually add the egg yolks and butter and
whiz until smooth. Return to the pan on a medium heat and stir until
thickened. Check the seasoning and serve.
  MARMALADE SWISS ROLL:
1 Whisk the eggs and sugar together until light and creamy, and fold
in the flour gently. Grease and line a Swiss roll tin.
2 Pour in the mixture and level out. Bake in a preheated oven for 8-10
minutes. Melt 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.
Converted by MC_Buster.
Per serving: 2077 Calories (kcal); 164g Total Fat; (71% calories from
fat); 48g Protein; 100g Carbohydrate; 1787mg Cholesterol; 1317mg
Sodium Food Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 1
Vegetable; 0 Fruit; 29 1/2 Fat; 4 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

A Message from our Provider:

“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”