British Breakfast – Hash Browns, Baked Beans, Mushrooms, Sausages, Bacon & Eggs


How to cook a complete British Breakfast with Hash Browns, Baked Beans, Mushrooms, Sausages, Bacon & Eggs with Chef Nick Saraf.

Baked Beans
Ingredients:
500 gms Kidney Beans soaked for 8 hrs in water
Oil
2 tbsp Ginger & garlic paste
1/2 cup Finely chopped onions
3 cups Canned Tomato Puree
1 or 2 tsp ketchup
1 tbsp malt vinegar
1 tsp Worcestershire Sauce
1 1/2 tbsp Honey
Chilli flakes
Chopped Thyme
Salt & Pepper

Method:
Soak the Kidney Beans in water overnight or for 8 hours. In a saucepan over medium flame, add some oil. Once the oil is warm add the ginger & garlic paste and the chopped onions. When the onions turn translucent add the tomato puree. To the puree add the ketchup, malt vinegar, Worcestershire sauce, honey, chilli flakes, thyme, salt & pepper. Bring the tomato sauce to a boil. Then add the sauce to the socked beans in a glass casserole dish and bake in a preheated oven at 180 degrees Celsius for 30 minutes.

Hash Browns
Ingredients:
4 large Peeled Potatoes immersed in Water
2 Eggs
Salt & Pepper
Regular Flour if required
Oil to fry

Method:
Grate the potatoes with the bigger part of the grater and soak them back in water. Once all the potatoes are grated, drain them out by squeezing the water out and dry them on a clean dish cloth. In a large bowl crack open 2 eggs, add salt & pepper to the eggs and whisk. Now add the grated potatoes, hopefully they are dry by now, to the egg, salt & pepper mixture. On a frying pan, add sufficient amount of oil and once the oil is hot, take a spoonful of the potato mixture and place them on the frying pan. Flatten it. Make the hash browns in any shape you like. When one side browns, flip and fry the other side. When both sides are crispy and brown take them out on absorbent paper.

Mushrooms
Ingredients:
250 gms Mushrooms
Oil & Butter
Fresh Thyme
Salt & Pepper
Vinegar for de-glazing

Method:
Add oil and butter to a sauce pan on medium heat. Once the butter melts add the thyme and the mushrooms. Once the mushrooms are cooked, add salt and pepper. De-glaze the pan with a teaspoon of vinegar and cook for half a minute.

Pork or Chicken Sausages
Ingredients:
Oil to fry

Method:
Add oil to a sauce pan on medium heat.Fry sausages till mildly coloured.

Bacon
Ingredients:
British Bacon

Method:
Fry the bacon in a pan without any oil or with if you wish. If you don’t add oil the bacon fat melts and cooks the bacon. When the bacon is pink on both sides take it out of the pan on absorbent paper.

Grilled/Fried Tomato
Ingredients:
Tomato
Reserved oil

Method:
Remove the eye of the tomato using the end of a peeler and cut in half. In the same oil as the sausages or the bacon fry/grill the tomato the cut side on the pan till it colours.

Eggs
Ingredients:
2 Eggs
oil

Method:
Warm oil in a pan over medium heat and crack 2 eggs on the pan to cook them sunny side up. When the egg white is opaque and slightly coloured on the sides put it directly on to a plate.

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Host: Nick Saraf
Director: Kavya Krishnaswamy, Vaibhav Dhandha
Camera: Manjeet Katariya, Kawaldeep Singh Jangwal, Akshay Durgule
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

20 comments

  1. What is this ‘British Breakfast’ of which you speak, Earth Man ?

    As an Englishman, I’m familiar with the ENGLISH Breakfast, but………………………….

  2. When I had the full English breakfast, as they call it in the UK, I kept on wondering what this halfcooked tomato was doing on the plate! Must be a mistake, as you have rightly pointed out! And as for the chef, loved your queeniness…Seems like Samantha Jones, Maya Sarabhai and a flamboyant Queen from West Village have merged into each other!! 😉

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