Thursday, 10 February 2011
Man Size Mixed Grill with Side Order of Chips
A mixed grill is perhaps not quite in keeping with the reputation for healthier eating recipes I promised to acquire for this blog at the New Year. In my defence, I did say that I would include principally healthy eating options. I am also grilling as part of this recipe, as opposed to frying, and where I am frying, I am using sunflower oil rather than saturated animal fat. I hope therefore that you will consider giving this delicious recipe a try - perhaps on behalf of a hungry husband you may have coming in from work!
The chips for this dish are optional. For this reason, as well as the fact that I have included my chip preparation method many times before on this blog, I am detailing only how to make the mixed grill. My chip preparation method can, however, be found by clicking here.
Ingredients for One Man Size Mixed Grill
1 sirloin steak
1 turkey breast steak
4 rashers of bacon
2 beef link sausages
1 slice of black pudding (blood pudding/blood sausage in USA)
1 slice of bread
Half a white onion
3 closed cup mushrooms
Salt and freshly ground black pepper
Sunflower oil for frying
This recipe will require two frying pans, one small and one large. The sausages will take longest to cook so it is important to get them on to fry in the first instance. Put a little sunflower oil in to the smaller frying pan and add the sausages. Put on a fairly low heat, as you don't want the sausages to burst. Turn them every few minutes and after about fifteen minutes, add the slice of black pudding. The black pudding will take about five minutes each side.
When the black pudding is on, put some sunflower oil in to the larger frying pan and bring it up to a medium heat. The turkey steak should be added to fry for five minutes each side. The sirloin steak should be seasoned with salt and pepper and added two minutes later to fry for four minutes each side.
The tomatoes should be halved, the onion half thinly sliced and the mushrooms simply wiped clean with a dry piece of kitchen towel. The tomatoes should be added to the pan with the steaks - skin side down - and the mushrooms and onions beside the sausages and black pudding. This is variable - I did it this way simply due to the available room in each pan.
When the meat is ready, the sausage, black pudding and the steaks should be transferred to an oven warmed plate to rest/keep warm and covered with tinfoil. The mushrooms and the onion should be transferred to the same pan as the tomato over a very low heat to keep warm.
A hole should be cut in the centre of the slice of bread with an egg cup. The small frying pan should be brought up to a medium heat (a little more oil may be added if required) and the bread added.
The egg should be carefully broken in to a small bowl and poured on to the bread that the yolk will settle in the hole. After three minutes, the bread should be turned with a fish turner and cooked for a further three minutes.
The bacon should be grilled under a hot overhead grill, started just before the eggy bread is turned. It will only take a couple of minutes each side. The dish may then be plated.
Place the bread on one side of the plate and the bacon rashers on the other. Add the onion, tomato, mushrooms and black pudding on top of the bacon. The turkey and sirloin steaks should be sat atop the eggy bread and the sausages placed alongside.