Grind full breakfast.
Ingredients
55-60g Thick cut bacon
90g Cumberland Sausage (1x sausage)
120g House hash browns
85g Flat mushroom (roasted with garlic & chopped thyme)
0.5 Roasted plum tomato
90g Heinz beans
1g Chives, finely chopped
1x Porridge sourdough toasted, thick cut
110g Eggs (2 eggs, if scrambled use a 4 oz ladle of egg mix)
MOP
- Sausage, bacon, mushroom, white pudding & tomato in hot pan & into the oven for 4 minutes
- Grill the sourdough under the salamander or chargrill but be sure the toast the bread on a low heat to ensure it warms all the way through. Deep fry the hash brown and then season with fine salt.
- Cook eggs as per request, poached, scrambled, fried or boiled
- On a large plate, place all cooked and hot ingredients, toast cut in half on an angle
Sausages.
Ingredients
1kg English Cumberland sausages
MOP
- Place sausages into poaching water for 10 minutes.
- Blast chill sausages and portion for service.
Poached eggs.
Ingredients
90x St ewe’s rich yolk eggs
MOP
- Fill a deep gastro tray with water & place sous vide machine in & turn on.
- Set temperature to 70’c, once reached place eggs into water.
- The temperature will drop, reset temperature to 63’c & set the timer for 45 minutes
- Once timer is done, refresh the eggs in ice water
Scrambled eggs.
Ingredients
90x St ewe’s rich yolk eggs
MOP
- Crack open all eggs, whisk until all eggs are broken & you have 1 smooth liquid
- Pass through sieve to ensure no shells.
- Refrigerate for service
Fried eggs.
Ingredients 2x St ewe’s rich yolk eggs
MOP
- Crack open 2 eggs into small frying pan & gently cook until sunny side up. note: ensure the eggs do not colour on the bottom
Slow roast tomato
Ingredients
3kg Plum tomatoes halved and core removed
30g Thyme (picked)
50g Garlic sliced very thin
150ml EVOO
15g Fine salt
8g Cracked black pepper
MOP
- Toss all the ingredients above together ensuring the garlic and thyme is evenly distributed on the tomatoes.
- Roast at 65 degrees overnight (around 7-8 hours)
- Store in 2ltr containers ready for service
Mushroom.
Ingredients
1 Kg Mushrooms, flat
125g Vegetable oil
15g Finely chopped garlic
3g Picked thyme, no stalks
MOP
- Place the mushrooms in a tray with the bottom sides facing up. Dress with the vegetable oil, garlic, thyme & season. Roast in the oven @ 185c for 7 minutes.
Potato hash brown.
Ingredients
3200g. Agria potato, peeled, steamed and grated
100g. Rapseed oil
10g. Salt
MOP
- Peel the potato’s and steam at 100c for 17 minutes
- Once cooked run through the robot coupe grater on the larger attachment
- Mix the grated potato with sea salt and black pepper
- Press the potato mix into a lined gastro tray and roast @185c for 25 minutes covered
- Remove from the oven and press with a gastro tray and weight till chilled
- Once chilled remove the pressed potato from the tray and trim the edges. after trimming the edges cut the tray into 5 even pieces width ways. then cut each piece into 3 even squares. each square will then be cut into 3 finger 60 – 65g
Waiters notes:
Full English breakfast, done the grind way.
Allergies Eggs, Gluten, Dairy, sulphites