Tex's St. George's Mixed Grill 🐄🐷🐑 🍄🍅🍳🇬🇧

Name: Tex's St. George's Mixed Grill 🐄🐷🐑 🍄🍅🍳🇬🇧
Yield: 1 serving
Cuisine: British
Ingredients: 140 grams rump steak; 1-2 lamb chops; 100 grams lamb's liver; 2 rashers smoked bacon; 1-2 pork or beef sausages (bangers); 1 large free-range egg; 1-2 large mushrooms; 1 tomato (sliced in two); As needed oil for shallow frying; As needed salt and black pepper to season; As needed fresh finely chopped basil (optional); As needed fresh finely chopped mint (optional); As needed flour for breading

Tex @cook_3903024

Manchester, England

The Patron Saint of England (not Great Britain or the UK), St. George is celebrated on 23rd April. If you're wondering what to eat, how about a classic English mixed grill

Tex @cook_3903024

Manchester, England

The Patron Saint of England (not Great Britain or the UK), St. George is celebrated on 23rd April. If you're wondering what to eat, how about a classic English mixed grill

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Ingredients

1 serving

140 gramsrump steak
1-2lamb chops
100 gramslamb's liver
2 rasherssmoked bacon
1-2pork or beef sausages (bangers)
1large free-range egg
1-2large mushrooms
1tomato (sliced in two)
As neededoil for shallow frying
As neededsalt and black pepper to season
As neededfresh finely chopped basil (optional)
As neededfresh finely chopped mint (optional)
As neededflour for breading

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Steps

1

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).
2

The mixed grill is usually served with mushrooms, tomatoes, fried egg, and often black pudding, a few chips and/or baked beans;
3

The ingredients are all easy enough to cook, it's the timing that's the problem with a mixed grill...
4

Put your liver in a bowl
5

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
6

Preheat the oven to gas mark 5, 190°C (375°F). Brush the mushrooms inside and out with oil or butter, then season
7

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
8

After the sausage has been cooking for four minutes remove the mushrooms and put in the oven. Add the bacon to the skillet. Slice the tomato in half, season, sprinkle the sliced side with chopped basil, then add to the skillet flat side down.
9

Dry the liver on kitchen paper, season, and coat in flour.
10

When the bacon and tomato has been cooking for 3 minutes, turn
11

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
12

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
13

Cook the liver for about 1½ minutes each side then set aside. Fry the steak and chop for 4-5 minutes then turn, cook for another 4-5 minutes then test with your finger to see if it's done to your taste. When it's cooked correctly, turn off the oven. Keep the steak, liver, and lamb in the oven to rest. Turn the heat in the skillet down to medium-low and crack in your egg
14

Add the rest of the contents of the oven (except the chops, steak, and liver) to the skillet with the egg
15

When the egg is cooked, remove the skillet from the heat and begin plating up
16

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Cooksnaps

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Tex @cook_3903024

on April 20, 2016 20:33

Manchester, England

I'm a designer/artist and I learned to cook when I started making my own Chinese food over 30 years ago. I'm a lover of my native British food, but recently I've developed a taste for American comfort food, especially sandwiches and BBQ (watching too much 'Diners, Drive-Ins, and Dives' probably). 😸 Unfortunately, we don't have any independent US-style diners or drive-ins in my neck of the woods, so I had to learn from recipe books and the Food Network. I'll also be publishing some traditional UK classics in case any non-Brits want to have a crack at Brit grub.