Wednesday, 29 April 2015

Full Scottish Breakfast with an Indian Twist

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
2 eggs
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

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