Mark Moriarty's Off Duty Christmas airs 21 December at 6.30pm on RTE One.
Ingredients
For the sauce:
- 3 tomatoes, chopped
- 2 granny smith apples peeled cored and chopped
- 1 onion, diced
- 2 tbsp dried apricot
- 70ml red wine vinegar
- 2 tbsp honey
- 1 tbsp dried ginger
- 1 tsp dried chilli flakes
- 1 tbsp fennel seeds
- 1 tbsp allspice
- 3 tbsp Worcestershire sauce
- 5 tbsp soy sauce
- Splash water
Method
- Preheat the grill oven to 200c
- Start by making your brown sauce. Place a heavy based saucepan on the heat with some plain oil.
- Add the tomatoes, apple, onion, and apricot and begin cooking over a medium heat to sweat it all down.
- Now go in with the ginger, chilli, fennel, allspice and continue cooking for 2 mins.
- Add in the vinegar, honey, Worcestershire and soy, followed by the water and bring to the boil. Transfer to a blender a blitz to a smooth sauce. Adjust seasoning and store in airtight jars. Refrigerate once cold.
- Place a large non stick pan on the heat and add some plain oil. The order for the fry ingredients is as follows: Sausages, when they are browned, turn and add the rashers and cook for two mins before adding the tomatoes, black and white pudding.
- Once it is all cooked, reduce the heat slightly and create 4 gaps to the base of the pan, Crack the eggs in here and cook for 2 mins until the white cooks and glues everything together
- Place the whole pan under the grill for 1 minute to cook the egg yolks and warm everything up. Season the egg yolks with black pepper and a drop of tobasco sauce if you want to add some heat. Serve in the middle of the table to share with toast and brown sauce.
