2012 really was the year of the savoury waffle. Waffles came as sides to deep fried chicken (e.g. Rita’s, not to mention Glady’s Knight’s feature on Man V Food), smothered in shaved or pan-fried foie gras (fain daining restaurants across the land), and as a base for every slow-braised ‘deep South’ meat dish from pulled pork to chili. Twenty-twelve was also the year I finally got a kitchen where all my many gadgets can come out to play, having finally got enough storage space to have them within reach of a kitchen counter.
(BTW…Yes I know we’re halfway through 2013 already. It’s taken me a while to get round to posting this, okay? Waffles still rock.)
One of my most-loved but underused items rescued from long-term storage is a German waffle maker, brought back from Frankfurt for me by my sister’s friend’s parents when I was about 12 years old. I’d only ever made sweet waffles in it, but encouraged by the mood du jour I decided it was time for a savoury test, one to accompany a batch of cola-braised beef, but you could of course use your favourite recipe for chili con carne, or try mine.
Gram (chickpea) flour waffles
150g Gram (chickpea) flour
100g plain flour
generous pinch English mustard powder
1 tbsp baking powder
1½ tsp salt
3 medium eggs, beaten
425ml whole milk
115g unsalted butter, melted & allowed to cool slightly
Sieve the gram flour, plain flour, mustard powder, baking powder and salt into a bowl. Make a well in the middle. Combine the eggs, milk and cooled butter in a jug, then pour gradually into the flour, whisking all the time to gradually combine dry ingredients with liquid. Preheat your waffle iron to medium. Cook a ladleful at a time, until golden (how long will depend very much on your own waffle iron). Keep the waffles warm in a low oven, covered with foil, while you make the rest.
- 4 portions Cola-braised beef*, chili con carne or some saucy pulled pork
- Apple coleslaw (just replace half the cabbage in your favourite recipe with grated green apple with a squeeze of lemon juice)
- Grated cheese
Deliciouso, I hope you’ll agree!
*Pulled cola-braised beef
In a medium casserole dish brown 1.2kg beef shin. Add 2 red onions, peeled and cut into eighths, 4 smashed cloves of garlic, 2 sliced scotch bonnet chillies, 60ml ketchup, 60ml orange balsamic vinegar (or other fruit vinegar, or failing that sherry vinegar), 1 litre coca-cola, 2 bay leaves, 1 tbsp dried oregano, and the pared zest and juice of 1 orange. Season with plenty of salt and pepper, bring to the boil, partially cover, then simmer on a very low flame for 3-4 hours or until very tender. Shred the beef with two forks, reduce the sauce to thicken if necessary, then serve.