Now this isn’t so much a recipe as a collection of foods but even though I have been cooking and eating the Full English for many years this was the first time I felt I had managed to get everything just perfect! The most challenging part of the whole thing for me has always been the fried egg. I’m too impatient. Today I finally cracked it! I have to admit that I didn’t actually cook the fried bread this time, I left it in my mother’s capable hands. Hers is always much better than mine in any event!
Per person allow:
1 slice of white bread
2 rashers of bacon
1 salad tomato, halved if using
1/4 large tin baked beans
1 large portobello mushroom
-Sausages go in first. I grill then under a fairly high heat.
-The fried bread wants to go on next. Cut your bread into triangles then pass one side under the cold tap. Put into a frying pan of fairly hot oil (about 3tbsp) then turn down a bit and leave til the first side is a golden brown. Then flip over and brown the other side.
-When the sausages are brown on one side turn them over and add your bacon to the grill pan with them and turn down the heat to medium. If grilling tomatoes as well put them in here as well skin side up then turn later.
-Put the baked beans in a microwavable bowl with a knob of butter and cover with clingfilm. Microwave on full power for 2 1/2 minutes.
-Heat a few tbsp oil in another frying pan to fairly hot then turn down to low. Crack the egg into a small bowl or saucer. Slide it from the bowl into the pan. Cook for a few minutes until the white is set. Spoon the hot oil over the top of the yolk until it reaches the way you like it.
– Brush or spray your portobello mushrooms with oil and then microwave for 2 minutes and test, microwave in 1 minute blocks until cooked. (Ours took 4 minutes.)
– If necessary give the beans another minute in the microwave to get them piping hot again.
– Everything is ready when the sausages are nicely browned all over and cooked through, the eggs are set, the bacon is soft with crispy edges, the mushroom is tender, the bread is a light golden brown and the beans are hot!
– Plate up and eat!
This “recipe” of course is open to as much variation as you want to give it. Don’t like something? Leave it out. Like your eggs scrambled? Scramble them! Only got little sliced mushrooms? Pan fry them in a small saucepan in a little butter. It’s your breakfast, enjoy it!
This is based on a dish I used to have at a restaurant in Tokyo and loved! You don’t technically have to serve it in the foil parcels as I have but it does give the meat time to take up a little of the flavour of the sauce and you can get on with other things while you leave them in the oven so it’s a good prep ahead then pop it in the oven meal. This was usually served with a baked potato but I chose to have chips tonight as I was in the mood. I’ve also had the burger wrapped in bacon and served with a different sauce or may be no sauce but I can’t for the life of me remember! I’m working on it.
This is a good basic hamburger recipe too and I’m sure would make an excellent burger in a bun on its own. I love Japanese style Western food. So often they take a staple Western food and do wonderful things with it that we would never have thought to do because we’re so used to doing something particular. Although I am informed that this is similar to a Salisbury Steak in America. What I do know is it’s delicious!
I’m dying of cold at the moment so if anything doesn’t make sense here drop me a line and I’ll fix in once I am able to breathe and think again!
For the burger:
1 small onion, finely chopped
500g minced beef
200g sausage meat
1/2 tsp ground or freshly grated nutmeg
pepper to taste
For the sauce:
150g baby button mushrooms, sliced
1 beef stock cube made up into stock*
3 tbsp ketchup
– First lightly fry the onion in a little oil until soft. Allow to cool a little.
– Put everything in a bowl and mix it together with your hand.
– Divide the mixture roughly into 6.
– Gather a portion of the meat in your hand. Roll into a ball then throw the ball forcefully back and forth in your hands to force out the air and flatten it into a patty.
– Gently shape the patty to a circle and create a small hollow so the patty is thinner in the middle. (This allows you to get a flat burger as it compensates for any swelling during cooking.)
– Place the patties on a large plate or chopping board and chill in the fridge for at least 30 minutes, preferably about an hour.
– Melt a small knob of butter in a frying pan and fry the mushrooms until just browning. Set aside.
– Sprinkle the burgers with a pinch of salt and prepare the foil sheets.
– Fry the burgers in a large frying pan or griddle. Give about 4 minutes each side. Don’t move the burger about once you’ve placed it in the pan until it’s time to turn it or it will fall apart.
– Place the burger in the centre of the sheet of foil and top with a spoonful of mushrooms.
– Deglaze the pan with red wine (tip it in and scrape off any cooked on bits).
– Add the stock and reduce until starting to thicken.
– Add the ketchup and stir in continue to reduce.
– If necessary add a little cornflour slaked in a little water to thicken the sauce. It needs to be quite viscous slow moving. (Make sure to taste the sauce as it can need a little more ketchup to cut the saltiness of the stock cube.)
– Pour a little sauce over each burger.
– Fold the foil up into a tent and fold together the edges to seal. Then fold in the sides to seal those.
– Place the parcels on a baking tray and place in the oven at around gas mark 5 for 10-15 minutes until everything is piping hot again. (If preparing ahead cook for around 30 minutes to ensure food is piping hot all through.)
– When you’re ready simply put the parcel on a plate to serve.
* I only cooked sauce for 1 tonight so I can’t speak as to actual quantities. I just poured!