Baked Potato with Tomato And Mushroom Chutney

Baked Potato with Tomato And Mushroom Chutney Ingredients

1 Potato	1 Tomato
15 ml Olive oil	15 ml Demarara sugar
1 Field mushroom; sliced	30 ml White wine vinegar

Instructions for Baked Potato with Tomato And Mushroom Chutney

MMMMM---------------------SAUSAGES IN BATTER-------------------------- 4 Sausages 30 ml Olive oil 2 Eggs 150 ml Milk 50 g Plain flourMMMMM------------------------POACHED EGG----------------------------- 15 ml White wine vinegar 2 EggsMMMMM------------------------HOLLANDAISE----------------------------- 75 ml White Wine 75 ml White Wine Vinegar 6 Black Pepper Corns 2 Egg Yolks 100 g ButterMMMMM--------------------MARMALADE SWISS ROLL------------------------- 2 Eggs 50 g Caster sugar 100 g Plain flour 60 ml Marmalade 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.

Main Ingredient: PotatoCuisine: Uncategorized

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