Tin Can Roulette: Extra Hard
Ingredients: Cougar Gold Sharp White Cheddar Cheese, Hunger Breaks The Full Monty (Full English Breakfast in a tin), Ardealul Fainosag Vegetal (Vegetable Pâté), Batchelors Original Mushy Peas, Manwich Original Sloppy Joe Sauce · 50 min cook time · 1285kcal · ₩30,550
Ingredients
1can Cougar Gold Sharp White Cheddar Cheese, 1can Hunger Breaks The Full Monty (Full English Breakfast in a tin), 1can Ardealul Fainosag Vegetal (Vegetable Pâté), 1can Batchelors Original Mushy Peas, 1can Manwich Original Sloppy Joe Sauce, 1can Heinz Spaghetti Carbonara, 100g Bacon, 1ea Onion, 1ea Zucchini, 100g Cherry Tomatoes, 100g Green Beans, 2cloves Garlic, 1ea Chili, 2ea Eggs, 1ea Lemon, 10g Parsley, 20g Ginger, 50g Flour, 20g Cornflour, 5g Curry Powder, 5g Turmeric, 5g Garam Masala, 5g Chinese Five Spice, 50g Mango Chutney, 20g Whole Grain Mustard, 1ea Baguette
Instructions
1. Jamie selects Cougar Gold Sharp White Cheddar Cheese, Mushy Peas, and Manwich Original Sloppy Joe Sauce. Mike selects Hunger Breaks The Full Monty, Heinz Spaghetti Carbonara, and Ardealul Fainosag Vegetal (Vegetable Pâté).
2. Mike drains the Carbonara sauce and mixes it with flour, cornflour, curry powder, turmeric, garam masala, and Chinese five spice to create a batter. He then coats the Full English Breakfast ingredients (sausages, burgers, potatoes) in the batter.
3. Jamie fries bacon, then adds chopped onion, zucchini, cherry tomatoes, green beans, garlic, and chili. He then adds the Sloppy Joe sauce to create a shakshuka-style dish.
4. Mike deep-fries the battered Full English Breakfast ingredients until golden brown and crispy. He also steams rainbow carrots and green beans in the microwave.
5. Jamie grates the cheddar cheese and mixes it with mushy peas and whole grain mustard. He spreads this mixture on sliced baguette and bakes it until golden.
6. Jamie makes wells in the shakshuka, adds eggs, and poaches them. He garnishes with parsley and lemon wedges.
7. Mike blends mango chutney with ginger and chili flakes to create a spicy glaze for the fritters. He then plates the fritters with the steamed vegetables and a dollop of vegetable pâté yogurt.
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