Ingredients :
- 140 grams rump steak
- 1-2 lamb chops
- 100 grams lamb's liver
- 2 rashers smoked bacon
- 1-2 pork or beef sausage (bangers)
- 1 large free-range egg
- 1-2 large mushrooms
- 1 tomato (sliced in two)
- as required oil for shallow frying
- salt and black pepper to season
- fresh finely chopped basil (optional)
- fresh finely chopped mint (optional)
- as required flour for breading
Method :
- The choice for your grill is up to you. The basic is usually several cuts of meat (including at least one cutlet or chop), bacon, sausage, and offal (kidneys or liver).
- The mixed grill is usually served with mushrooms, tomatoes, fried egg, and often black pudding, a few chips and/or baked beans;
- The ingredients are all easy enough to cook, it"s the timing that"s the problem with a mixed grill...
- Put your liver in a bowl
- Cover with milk and allow to sit for at least 1 hour, preferably overnight. This will draw out the bitterness many people complain about when eating liver
- Preheat the oven to gas mark 5, 190°C (375°F). Brush the mushrooms inside and out with oil or butter, then season
- Begin frying your sausage and mushrooms in the skillet turning occasionally, on a medium heat. Do not pierce the sausage, or the fat and flavour will leak from the banger in to the pan
- Dry the liver on kitchen paper, season, and coat in flour.
- When the bacon and tomato has been cooking for 3 minutes, turn
- After another 3 minutes turn the oven down to gas mark 2, 150°C (300°F) and put all the contents of the skillet into the oven with the mushrooms
- Increase the heat of the skillet to high until smoking. Season the steak and lamb on both sides. Sprinkle the chop(s) liberally with chopped mint, then pop in the pan, along with the steak and the liver
- Add the rest of the contents of the oven (except the chops, steak, and liver) to the skillet with the egg
- When the egg is cooked, remove the skillet from the heat and begin plating up
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