|Full Scottish breakfast with a variety of Indian spices and condiments|
Indian food is hugely popular in the UK in modern times and has had a very significant effect on our wider food culture. It is this fact that led to me coming up with this variation on a fried or full Scottish breakfast, a dish which already comes in many different forms in hotels, restaurants and homes around Scotland. There are a few ingredients which are almost always included on the breakfast plate - particularly the breakfast trinity of sausage, bacon and egg - but a great many more which are only found some of the time. What I have done here is take some of the most popular full Scottish breakfast inclusions and cook/serve them in a way that gives the finished dish a very Indian twist.
|Lorne sausage, black pudding and Ayrshire middle bacon|
Ingredients per Breakfast
1 Scottish Lorne/sliced sausage
2 slices of Ayrshire middle bacon (or 2 rashers of ordinary back bacon)
1 slice of black pudding
2 tablespoons Scottish rapeseed oil
1 teaspoon medium curry powder
1 ounce butter
1/2 teaspoon ground turmeric
1 teaspoon freshly chopped coriander (cilantro), plus a little extra to garnish
1 mini garlic and coriander naan bread
1 tablespoon Indian spiced onions
1 tablespoon (or as desired) mango chutney
|Curry powder added to frying oil for breakfast meat elements|
Pour the rapeseed oil (alternatively vegetable or sunflower oil, not olive oil) in to a large, non-stick frying pan and add the curry powder. Gently bring up to a medium heat, stirring the curry powder through the oil with a wooden spoon. Do not let the pan get too hot or the curry powder will burn and become bitter.
|Starting to fry Lorne sausage and black pudding in curry oil|
Lay the sausage and black pudding in the pan and put an ovenproof plate in to your oven at its lowest setting.
|Lorne sausage and black pudding frying on second side|
Fry the sausage and black pudding for four or five minutes each side over a gentle heat until cooked. Using oven gloves, take the plate from the oven, lift the items on to it and return to the oven to keep warm.
|Bacon is fried in same oil as sausage and black pudding|
The bacon should now be fried in the same frying pan for two or three minutes each side until done as you like it.
|Eggs broken in to saucepan for scrambling|
Break the eggs in to a samll saucepan. Add the butter and the turmeric and scramble carefully over a low to medium heat, stirring all the time with a wooden spoon.
|Chopped coriander is added to spicy scrambled egg|
Heat the naan bread per the instructions on the pack. This only takes around thirty seconds to a minute. Stir the teaspoon of coriander carefully through the scrambled egg.
|Mini naan bread is laid first on serving plate|
Lay the naan bread on the serving plate and spoon the scrambled egg on top.
|Spicy scrambled egg is laid on mini naan bread|
Lift the sausage, black pudding and bacon on to the plate.
|Sausage, bacon and black pudding are added to breakfast plate|
Spoon on the Indian spiced onions and mango chutney and garnish with the remaining coriander.
|Indian spiced onions and mango chutney are served with breakfast|