Baked Potato With Tomato And Mushroom Chutney
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | Cook 2, Ready, Steady | 1 | Servings |
INGREDIENTS
| 1 | Potato | |
| 15 | Olive oil | |
| 1 | Field mushroom, sliced | |
| 1 | Tomato | |
| 15 | Demarara sugar | |
| 30 | White wine vinegar | |
| 4 | Sausages | |
| 30 | Olive oil | |
| 2 | Eggs | |
| 150 | Milk | |
| 50 | g | Plain flour |
| 15 | White wine vinegar | |
| 2 | Eggs | |
| 75 | White Wine | |
| 75 | White Wine Vinegar | |
| 6 | Black Pepper Corns | |
| 2 | Egg Yolks | |
| 100 | g | Butter |
| 2 | Eggs | |
| 50 | g | Caster sugar |
| 100 | g | Plain flour |
| 60 | Marmalade |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 8708
Calories From Fat: 5817
Total Fat: 656.1g
Cholesterol: 3865.6mg
Sodium: 22057.2mg
Potassium: 3095.2mg
Carbohydrates: 253g
Fiber: 16.8g
Sugar: 15g
Protein: 478.9g