Full Irish Breakfast

For sausage puree
500ml boiling water
237g sausage meat (~7 sausages)
50g cooked chicken
50ml ready-made gravy
~1 scoop Nutilis Clear

For the bacon puree
500ml boiling water
300g bacon
50ml ready-made white sauce
~2 scoops Nutilis Clear

For the black pudding
500ml boiling water
300g black pudding
~1.5 scoops Nutilis Clear

For the eggs
6 eggs
~300ml water
20ml cream
~2 scoops Nutilis Clear

For the tomatoes
100ml tomato passata
2 tsp tomato puree
Pinch of salt
Pinch of sugar
~2 scoops Nutilis Clear

For the sausage

1. Skin the sausages before boiling in water. Boil until cooked (~10 minutes).
2. Place the sausages into the blender and blend into a puree, adding ~30mls of the water they were boiled in.
3. Add the cooked chicken to the blender and blend until smooth. Then add the gravy and blend again.
4. Pass the puree through a fine metal sieve. Use a clean spoon to scrape the outside of the sieve.
5. Add the Nutilis Clear, stir and leave to stand until desired thickness has been achieved.

For the bacon

1. Add the bacon to a pot of boiling water and boil for approx. 10 minutes or until a temperature of >75°C is reached.
2. Place the contents of the pot into the blender and blend into a paste. Add the white sauce and blend again.
3. Pass the puree through a fine metal sieve. Use a clean spoon to scrape the outside of the sieve.
4. Add the Nutilis Clear, stir and leave to stand until desired thickness has been achieved.

For the black pudding

1. Add the water and black pudding into a pot and boil for approx. 10 minutes or until a temperature of >75°C is reached.
2. Pour the contents of the pot into the blender and blend into a paste.
3. Pass the puree through a fine metal sieve. Use a clean spoon to scrape the outside of the sieve.
4. Add the Nutilis Clear, stir and leave to stand until desired thickness has been achieved.

For the eggs

1. Cover the eggs with water and cook until hardboiled.
2. Peel all eggs, and then separate the egg whites from the egg yolks in two separate bowls.
3. Add the egg whites to the blender with 100ml of water and blend into a paste. Add Nutilis Clear to the paste, mix, and leave to stand until the desired thickness has been reached.
4. Add the egg yolks to a clean blender and blend into a paste, adding the cream as you do so.
5. Pass the egg yolk puree through a fine metal sieve. Use a clean spoon to scrape the outside of the sieve.
6. Add the Nutilis Clear, stir and leave to stand until desired thickness has been achieved.

For the tomatoes

1. Mix the tomato puree and passata together in a bowl.
2. Mix through a pinch of salt and a pinch of sugar.
3. Add the Nutilis Clear, stir and leave to stand until desired thickness has been reached.

Plating

Use the video as a guide to assemble each individual component of the fry by piping.

Assemble the components of the fry on the plate by piping. Avocado and spinach puree can be used on top of the tomatoes (optional).