|***BACON; EGG AND TOMATO PIZZA***, EGG AND TOMATO|
|200 grams||Self raising flour|
|45 millilitres||Olive oil; plus extra for|
|150 millilitres||Warm water|
|8||Rashers smoked back bacon|
|60 millilitres||Olive oil|
|1||15 millilite grain mustard|
|½||Lemon; Juice of|
|1 large||Flat mushroom|
|1||Thick slice bread|
|***SAUSAGES AND HASH BROWNS SERVED WITH A|
|; ORANGE PICKLE***|
|15 millilitres||Demarara sugar|
|5 millilitres||Balsamic vinegar|
MARINATED MUSHROOMS ON GARLI
FOR THE HASH BROWNS
Preheat oven to 220c/Gas Mark 7.
1 Combine the flour, salt and olive oil in a bowl and mix in enough warm water to make a dough. Knead firmly until smooth and free from stickiness.
Grease a medium sized shallow ovenproof pan.
2 Roll the dough out flat to the size of your pan. Put the pan on the heat, lay the dough in the pan, keep on the hob for a few minutes and drizzle with olive oil. Put in the oven for 10 minutes until golden brown and cooked.
3 Fry the bacon and eggs as normal. Remove the pizza base from the oven and turn out. Top with the eggs and bacon.
MARINATED MUSHROOMS ON GARLIC BREAD: 1 Combine 45ml/3tbsp oil, mustard and lemon juice in a bowl. Place the mushroom in an ovenproof dish and pour over the liquid. Grill the mushroom for 5-6 minutes. Toast the bread.
2 Crush the garlic, combine with the remaining oil and drizzle over the toasted bread. Top with the grilled mushroom and serve.
SAUSAGES AND HASH BROWNS SERVED WITH A ORANGE PICKLE: 1 Cut the sausages in two and fry in a shallow pan with a little oil until cooked through.
For the Hash Browns:
1 Grate the potato into a large bowl and dry with kitchen roll. Add the nutmeg to the bowl and mix in. Heat the oil in a shallow pan.
2 Add the potato mixture to the pan in small mounds and press down with the back of a spoon. Turn halfway through cooking.
1 Chop the tomato and place in a small pan over the heat. Add the remaining ingredients and stir until the marmalade has melted. Bring to the boil, reduce the heat and simmer gently to reduce.
Converted by MC_Buster.
Per serving: 1804 Calories (kcal); 146g Total Fat; (70% calories from fat); 23g Protein; 113g Carbohydrate; 616mg Cholesterol; 2751mg Sodium Food Exchanges: 2½ Grain(Starch); 2 ½ Lean Meat; 1 ½ Vegetable; 0 Fruit; 27 ½ Fat; 4 ½ Other Carbohydrates Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.
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