Ingredients
For the waffles:
-
Butter 100 g
-
Semi skimmed milk 400 ml
-
Egg 150 g
-
Caster sugar 5 g
-
Baking powder 7 g
-
Plain flour 250 g
For the Gunpowder Potatoes:
-
New potatoes 800 g
-
Vegetable oil 100 ml
-
Curry leaves 2 g
-
Spring onions 100 g
-
Coriander 10 g
-
Green Chillies 20 g
-
Salt 3 g
-
Lime 50 g
Preparation
-
For the waffles:
- Melt the butter.
- Place the flour, baking powder and sugar into a large bowl.
- Crack the eggs into a jug and beat then pour in the milk and melted butter.
- Whisk until smooth then leave to rest for 5min.
- Preheat waffle maker according to instructions.
- Scoop a ladleful of batter into the centre of each waffle grid; spread to cover. Close lid and cook for 6-8min until crisp and golden.
- Remove to keep warm until needed.
-
For the Gunpowder Potatoes:
- Boil the potatoes for 12-15 minutes or until just tender then remove from the heat, drain and allow to dry.
- Pour the oil into a saucepan and place on to a medium heat.
- Add the mustard seeds and curry leaves and allow to crackle then add the KNORR Pataks Balti Paste and cook for 2 minutes.
- Add the potatoes and gently crush then remove from the heat and spread out on to an oven tray.
- Brush with oil and grill until for 5 minutes until crispy and brown then remove and place into a bowl.
- Chop the spring onions, and chilli then add to the potatoes toss together and spoon on top of the waffles.
- Garnish with poached eggs and crispy bacon.
