Waffles by Tara Dugan

Author:Tara Dugan
Language: eng
Format: epub
Publisher: Weldon Owen

Cornmeal waffles can go in a sweet or savory direction, and here they match up with a tangy, spicy sauce. Ripe cherry tomatoes make a slightly sweet, intense chutney that pairs beautifully with the corn flavor in the batter.

Cornmeal Waffles with Tomato Chutney

For the Tomato Chutney

2 tablespoons canola oil

1 cup (5 oz/155 g) finely diced onion

1 clove garlic, minced

1 teaspoon each brown mustard seeds and ground ginger

½ fresh jalapeño chile, minced

3 cups (18 oz/560 g) cherry tomatoes

¼ cup (2 fl oz/60 ml) cider vinegar

2 tablespoons brown sugar

1 stick cinnamon

Salt

Cornmeal Waffle Batter (see recipe)

MAKES 4–8 SERVINGS

To make the tomato chutney, in a frying pan over medium-low heat, warm the oil. Add the onion, garlic, mustard seeds, ginger, and chile, and cook, stirring often, until the onions are tender, about 5 minutes. Add the tomatoes, cover, and cook, stirring occasionally, until the tomatoes start to collapse, about 5 minutes. Add the vinegar and scrape any brown bits on the bottom of the pan. If the pan is dry, add up to ¼ cup (2 fl oz/60 ml) water. Add the brown sugar and cinnamon.

Bring to a simmer and cook until the flavors come together and the tomatoes form a chunky sauce, about 10 minutes. Season to taste with salt and keep at room temperature. (The chutney can be made up to 3 days ahead, covered tightly in the refrigerator. Reheat gently or bring to room temperature before serving.)

Preheat a waffle maker (see recipe). Prepare the batter according to the directions on see recipe.

Ladle the batter into the waffle maker, using ½–¾ cup (4–6 fl oz/125–180 ml) batter per batch. Spread the batter so that it almost reaches the edges of the waffle maker. Cook until the waffles are crisp and browned, 3–4 minutes.

Using a spatula, remove the waffles from the waffle maker and serve right away, or place on a baking sheet in a single layer in a 200°F (95°C) oven for up to 20 minutes before serving. Top with the tomato chutney.

Egg Waffle Variation

Preheat an egg waffle pan according to the manufacturer’s instructions. Ladle the batter into one side of the pan, using ¾ cup (6 fl oz/180 ml) batter per waffle. Immediately place the other side of the pan on top, and flip the pan over. Flip the pan again halfway through the cooking time (see recipe).

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.