Potato and Rosemary Waffles

Mike Reid

Ingredients:

Serves 2 or 4

  • 50g Butter – Unsalted
  • 150ml Buttermilk
  • 50ml Double Cream
  • 3 Free Range Eggs, plus 2 for topping (fried)
  • 125g Plain Flour
  • 100ml Whole Milk
  • Parmesan 50g grated
  • 240g Dutch cream potatoes, grated
  • Few sprigs Rosemary
  • Salt to taste

Method:

  1. Bring to the boil the milk, cream, salt & butter.
  2. Add flour and stir through for 1 minute
  3. Turn the heat off and add the eggs, buttermilk and cream
  4. Add to a food processor and blend on medium speed until a smooth consistency is created.
  5. Peel the potato and fine grate.
  6. Grate the parmesan.
  7. Hand pick the rosemary and fine chop.
  8. Evenly combine all products.
  9. Oil the waffle machine, pour the mix onto the machine and cook on both sides until golden brown.

Our friends at Wine Selectors suggest pairing this dish with a Semillon Sauvignon Blanc.

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