Naturally when I create a recipe I include elements that improves the taste of the dish to my preference.
For this recipe emphasis has been placed on the quality of ingredients used and the need for varied methods of cooking to enhance the flavour of each ingredient.
There are a few rules one has to adhere to when sourcing ingredients, namely;
- Sausages should contain a minimum of 90% meat (read the label)
- Buy the best smoked or unsmoked bacon you can afford
- Use free range or organic eggs.
Any ‘self respecting’ full English breakfast must include the following;
6 rashers of Bacon
4 free range or organic Eggs
2 Portobello Mushrooms
1 large Onion divided in two
1 large Tomato divided in two
250g of Baked Beans
Add a pinch or two of dried Rosemary to the salt you add to taste (for that extra flavour)
- Adjust the quantities of the ingredients to suit your guests needs.
- I prefer to bake my Sausages, Black pudding and Bacon which intensifies their flavours and gives me time to make hash browns from scratch.
HASH BROWN INGREDIENTS
It might seem like a daunting experience or hassle in making your own hash browns, which is not the case when you try this recipe.
2 large Maris Piper Potatoes
1 finely chopped Shallot or Onion
1 finely chopped or grated clove of Garlic
2 finely chopped green Chillies (optional)
30g of chopped Spring Onions
20g of chopped fresh Parsley
Rosemary Salt and Pepper to taste
CONFIT EGG INGREDIENTS
This method of frying your Eggs gives you a poached Egg like texture with the added benefits of the flavours of herbs and spices.
4 large free range or organic Eggs
200ml of Rapeseed / Avocado/ Sunflower or Olive oil
Half a teaspoon of Chilli flakes
20g of fresh Basil leaves
Rosemary salt to taste
3 tablespoonfuls of Extra Virgin Olive to sprinkle over the Confit Eggs when cooked.
Black pudding which originates from the United Kingdom and Ireland is made from Pork blood, Pork fat / Beef suet, Oatmeal, Oat or Barley Groats which includes herbs such as Pennyroyal.
Interesting to know in Ghana the Ewe and Ashanti tribes do have something similar . The Ewes use Goat blood which is known as ‘Abrodomie’ as advised by my Mum (spelt phonetically) and the Ashanti’s use Sheep blood which is known as ‘Bosoa’ (information provided by Anne Sackey)