Big Brunch Buffet | Halloumi, Sausages, Bacon & Homemade Beans
Serves 2-4 | with Smashed Avo, Garlic Mushrooms, Tomatoes & Ciabatta
- Milk
- Sulphites
- Cereals containing gluten
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. This Big Brunch Buffet, complete with all the trimmings, is perfect for gathering friends and family around the table before kicking off the festivities.
Ingredients
225 grams
Halloumi
(Contains: Milk)
4 unit(s)
British Cumberland Sausages
(Contains: Sulphites)
2 unit(s)
Medium Tomato
3 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
30 grams
Tomato Puree
1 carton(s)
Butter Beans
10 grams
Vegetable Stock Paste
4 rasher(s)
British Streaky Bacon
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
1 pot(s)
Smashed Avocado
Not included in your delivery
3 tsp
Butter
1 tsp
Sugar
1 tbsp
Honey
4 unit(s)
Egg
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Drain the halloumi, then cut it into 6-8 slices. Place into a small bowl of cold water and leave to soak.
c) While the halloumi soaks, pop the Cumberland sausages onto a baking tray.
d) When the oven is hot, bake the sausages on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.
a) Meanwhile, halve the tomatoes. Season with salt and pepper, then set aside for now.
b) Peel and grate the garlic (or use a garlic press).
c) Melt the butter (see pantry for amount) in a large frying pan on high heat. When hot, add the sliced mushrooms. Season with salt and pepper and fry, stirring occasionally, until browned, 4-5 mins.
d) Add two thirds of the garlic to the pan and fry until fragrant, 1 min. Pop the garlic mushrooms into a serving bowl and cover to keep warm.
a) Heat a medium saucepan on medium-high heat with a drizzle of oil.
b) Once hot, add the remaining garlic, tomato puree and the sugar (see pantry for amount) and cook for 1 min.
c) Add the butter beans, all their liquid from the carton and the vegetable stock paste.
d) Bring to a simmer, then turn down the heat to low.
e) Cover with a lid (or some foil) to keep warm until you're ready to serve.
a) When the sausages have been in the oven for 10 mins, remove the tray from the oven, then carefully place the tomatoes and bacon alongside the sausages. Drizzle the tomatoes with oil.
b) Return to the top shelf of your oven until the tomatoes are softened and the bacon is golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) In the meantime, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
a) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Pop the halloumi onto your serving platter, drizzle with honey (see pantry for amount) and cover to keep warm.
b) Return the frying pan to medium-high heat and add a drizzle of oil. Once hot, crack in each egg (see pantry - 1 egg per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked. Once cooked, transfer to a serving dish.
a) While the eggs fry, halve your ciabatta, then pop them into the oven to warm through, 2-3 mins. Butter the toasted ciabatta if you wish, then place onto a serving platter.
b) Pop your smashed avocado and homemade beans into separate bowls.
c) Serve up your garlic mushrooms, tomatoes, sausages, bacon and honeyed halloumi on serving dishes.
d) Gather around the table to enjoy your Big Brunch Buffet!
Enjoy!
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