Baked Potato With Tomato And Mushroom Chutney Recipe Recipe

Name: Baked Potato With Tomato And Mushroom Chutney Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
1 Pierce the potato and microwave on high for 12 min.
2
Heat the oil in a shallow pan and cook the mushroom.
3
2 Slice the tomato and add in to the pan with the sugar and vinegar, simmer till thick.
4
Serve the potato topped with the mushrooms and tomatoes.
5
SAUSAGES IN BATTER:Preheat oven to 220c/Gas Mark 7.
6
Heat the oil in an ovenproof pan.
7
Fry the sausages till brown and cooked.
8
Whisk the Large eggs, lowfat milk and flour in a bowl for a batter and season.
9
Pour the batter over the sausages and put in the oven for 15-18 min.
10
POACHED EGG:Half fill a pan with water and boil.
11
Add in a healthy pinch of salt and vinegar.
12
Break the Large eggs into the pan and poach till cooked.
13
Serve with fried bacon, grilled mushrooms and hollandaise sauce.
14
HOLLANDAISE:1 Place the wine and vinegar in a pan and bring to the boil with the peppercorns and a healthy pinch of salt.
15
Sieve the liquid into a liquidizer.
16
2 With the liquidizer on, gradually add in the egg yolks and butter and whiz till smooth.
17
Return to the pan on a medium heat and stir till thickened.
18
Check the seasoning and serve.
19
MARMALADE SWISS ROLL:1 Whisk the Large eggs and sugar together till light and creamy, and mix in the flour gently.
20
Grease and line a Swiss roll tin.
21
2 Pour in the mix and level out.
22
Bake in a preheated oven for 8-10 min.
23
Heat down the marmalade in a small pan.
24
3 Spread the marmalade over the cooked sponge and roll up.
25
Dust with icing sugar and cocoa to serve.

36916

kcal

Calories

2095

Fat

4148

Carbs

430

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 x Potato, 15 ml Extra virgin olive oil, 1 x Field mushroom, sliced, 1 x Tomato, and more.

Yes, Baked Potato With Tomato And Mushroom Chutney Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Potato With Tomato And Mushroom Chutney Recipe

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