Baked Potato With Tomato And Mushroom Chutney Recipe

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Servings: 1

Ingredients

Directions

  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.

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