Christmas Waffles
Three Great Toppings
Recipe - SuperValu Online
Christmas Waffles
Prep Time15 Minutes
Servings4
Cook Time13 Minutes
Ingredients
200 g Black Pudding
100 g Chorizo
100 g Mushrooms
210 g Rashers
1 handfull Rocket , to serve
1 medium Shallot
4 medium Eggs
20 g Microgreens
1 tbsp Oil
100 g Parmesan Cheese
100 g Cherry Tomatoes
50 ml Cream
200 g Feta Cheese
2 tbsp Maple Syrup
2 tbsp Baking Powder
210 ml Buttermilk
1 tbsp Caster Sugar
60 g Clarified Butter
1 medium Egg , at room temperature
120 g Plain Flour
Directions
- For the waffles:
- In a mixing bowl, whisk together the flour, sugar and baking powder, then create a well and whisk in the buttermilk, egg and clarified butter until smooth.
- Preheat the waffle maker, then use a pastry brush to coat the inside of the waffle grid with oil. Pour enough batter into the waffle maker to just cover the waffle grid. Close the lid and cook the waffle for 3-5 minutes, until golden brown.
- To prevent the waffles from getting soggy, lift onto a baking rack to help release any steam. Serve immediately or warm in an oven at 150ËšC for 2-3 minutes.
- For the tomato & feta topping:
- Preheat the oven to 220ËšC.
- Place the feta in a ceramic dish and add the cream and maple syrup.
- Season with salt and pepper. Place in the oven for 15 minutes.
- Remove from the oven and place in a blender and blend until smooth and soft. Spread the mixture over the waffle and scatter the tomatoes.
- For the parmesan fried egg topping:
- Over medium heat, heat a non-stick large sauté pan until warm.
- Create four discs of grated parmesan about 4cm diameter each. Add a good sprinkling of pepper and cook for 2-3 minutes until the fat starts to separate from the cheese, bubble and caramelise.
- Remove from the heat and leave to cool for about 30 seconds.
- Using a spatula, remove the melted cheese disc from the pan onto a side dish. Leave the cheese fat on the pan and place it back on the heat, add some oil if needed and crack the eggs.
- Cook the fried eggs for 3-4 minutes and grate extra parmesan over the frying eggs if desired.
- Once cooked, place the parmesan crisp on the waffle and add one fried egg. Sprinkle with the Italian microgreen mix and extra parmesan shavings.
- For the meaty topping:
- In a large sauté pan, over medium heat, without oil, sear the chorizo, black pudding, rasher pieces, shallots and mushroom and sauté for 3-4 minutes, shaking the pan until all coloured and warmed through.
- Remove from the heat, place some rocket on the waffle, then the meaty mixture.
15 minutes
Prep Time
13 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Signature Tastes Black Pudding (300 g)
€1.29€4.30/kg
SuperValu Spanish Mild Chorizo Ring (200 g)
€2.49€12.45/kg
SuperValu Closed Cup Mushrooms (250 g)
€1.05€4.20/kg
Daily Basics Unsmoked Rashers (400 g)
€2.79€6.98/kg
SuperValu Rocket (60 g)
€1.00€16.67/kg
SuperValu Signature Tastes Banana Shallots (350 g)
€1.49€4.26/kg
SuperValu Free Range Large Eggs (6 Piece)
€2.25€0.38 each
Not Available
SuperValu Extra Virgin Olive Oil (250 ml)
€2.99€11.96/l
SuperValu Parmesan Cheese Shavings (100 g)
€2.39€23.90/kg
SuperValu Chopped Tomatoes (400 g)
€0.55€1.38/kg
SuperValu Light Cream (250 ml)
€1.39€5.56/l
SuperValu Greek Feta Cheese (200 g)
€1.39€6.95/kg
Signature Tastes Maple Syrup (332 g)
€4.49€13.52/kg
Dr. Oetker Baking Powder (170 g)
Save 20%
€1.64 was €2.05€9.65/kg was €12.06/kg
was €12.06/kg
SuperValu Buttermilk (1 L)
€1.10€1.10/l
SuperValu Caster Sugar (1 kg)
€1.95€1.95/kg
Connacht Gold Low Fat Butter (227 g)
Only €2
€2.00 was €2.40€8.81/kg was €10.57/kg
was €10.57/kg
SuperValu Free Range Large Eggs (6 Piece)
€2.25€0.38 each
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
Directions
- For the waffles:
- In a mixing bowl, whisk together the flour, sugar and baking powder, then create a well and whisk in the buttermilk, egg and clarified butter until smooth.
- Preheat the waffle maker, then use a pastry brush to coat the inside of the waffle grid with oil. Pour enough batter into the waffle maker to just cover the waffle grid. Close the lid and cook the waffle for 3-5 minutes, until golden brown.
- To prevent the waffles from getting soggy, lift onto a baking rack to help release any steam. Serve immediately or warm in an oven at 150ËšC for 2-3 minutes.
- For the tomato & feta topping:
- Preheat the oven to 220ËšC.
- Place the feta in a ceramic dish and add the cream and maple syrup.
- Season with salt and pepper. Place in the oven for 15 minutes.
- Remove from the oven and place in a blender and blend until smooth and soft. Spread the mixture over the waffle and scatter the tomatoes.
- For the parmesan fried egg topping:
- Over medium heat, heat a non-stick large sauté pan until warm.
- Create four discs of grated parmesan about 4cm diameter each. Add a good sprinkling of pepper and cook for 2-3 minutes until the fat starts to separate from the cheese, bubble and caramelise.
- Remove from the heat and leave to cool for about 30 seconds.
- Using a spatula, remove the melted cheese disc from the pan onto a side dish. Leave the cheese fat on the pan and place it back on the heat, add some oil if needed and crack the eggs.
- Cook the fried eggs for 3-4 minutes and grate extra parmesan over the frying eggs if desired.
- Once cooked, place the parmesan crisp on the waffle and add one fried egg. Sprinkle with the Italian microgreen mix and extra parmesan shavings.
- For the meaty topping:
- In a large sauté pan, over medium heat, without oil, sear the chorizo, black pudding, rasher pieces, shallots and mushroom and sauté for 3-4 minutes, shaking the pan until all coloured and warmed through.
- Remove from the heat, place some rocket on the waffle, then the meaty mixture.