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Receta Baked Potato With Tomato And Mushroom Chutney
by Global Cookbook

Baked Potato With Tomato And Mushroom Chutney
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Ingredientes

  • 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

Direcciones

  1. 1 Pierce the potato and microwave on high for 12 min. Heat the oil in a shallow pan and cook the mushroom.
  2. 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.
  3. SAUSAGES IN BATTER:Preheat oven to 220c/Gas Mark 7.
  4. 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.
  5. POACHED EGG:Half fill a pan with water and boil. Add in a healthy pinch of salt and vinegar.
  6. Break the Large eggs into the pan and poach till cooked. Serve with fried bacon, grilled mushrooms and hollandaise sauce.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 3 Spread the marmalade over the cooked sponge and roll up. Dust with icing sugar and cocoa to serve.