Recipe for Baked Potato with Tomato and Mushroom Chutney 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 x Potato
15 ml Olive oil
1 x Field mushroom, sliced
1 x Tomato
15 ml Demarara sugar
30 ml White wine vinegar
----------------- SAUSAGES IN BATTER ----------------
4 x Sausages
30 ml Olive oil
2 x Eggs
150 ml Milk
50 gm Plain flour
----------------- POACHED EGG ----------------
15 ml White wine vinegar
2 x Eggs
----------------- HOLLANDAISE ----------------
75 ml White Wine
75 ml White Wine Vinegar
6 x Black Pepper Corns
2 x Egg Yolks
100 gm Butter
----------------- MARMALADE SWISS ROLL ----------------
2 x Eggs
50 gm Caster sugar
100 gm Plain flour
Instructions:
Instructions: 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.

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