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Caviar & Waffles

 

Caviar & Waffles

Elevate the humble waffle with a delicious upgrade of caviar, potato & chives, or take it to the next level with Nortindal Squid ink for that wow factor! Choose from our delicious varieties on offer, including Black Pearl White Sturgeon caviar, Salmon Roe, ARS Italica Classic Oscietra and more. Finish your waffles with an extra luxe touch of Tribehou Crème Fraîche and chives to turn this meal into an celebration.
Course Appetisers, Finger Food

Ingredients
  

Potato & Chive Waffles

  • 75g Lescure Unsalted Butter melted
  • 3 Kangaroo Island Eggs lightly beaten
  • 1.5 cups full cream milk
  • 1/2 tsp Tasman Sea Salt
  • 1 cup cold mashed potato
  • 3 tbsp fresh chives chopped
  • 2.5 cups self raising flour

Squid Ink waffles

  • 75g Lescure Unsalted Butter melted
  • 3 Kangaroo Island Eggs lightly beaten
  • 1.5 cups full cream milk
  • 2 tbsp Nortindal Squid Ink
  • 2.5 cups self raising flour

To Serve

  • Your choice of Caviar Black Pearl White Sterling, Beluga, Salmon Roe & ARS Italica Oscietra,
  • Tribehou Crème Fraîche
  • fresh chives chopped

Instructions
 

Potato & Chive Waffles

  • In a large mixing bowl combine the melted butter, lightly beaten eggs and milk. Whisk to combine.
  • Add sea salt, mashed potato and chives, stirring as you go. Add flour a little at a time and mix to form the waffle batter.
  • Preheat the waffle iron to your preferred setting, we used 3. Cook approximately half a cup of batter at a time, until golden and puffy, set aside.
  • Repeat with remainder of batter until all the waffle mixture has been used. Keep waffles warm (cover with foil and place in the oven on a low heat) until ready to serve.

Squid Ink Waffles

  • In a large mixing bowl combine the melted butter, lightly beaten eggs and milk. Whisk to combine.
  • Add squid ink to the mixture stirring as you go to incorporate the colour into the batter evenly. Add flour a little at a time and mix to form the waffle batter.
  • Preheat the waffle iron to your preferred setting, we used 3. Cook approximately half a cup of batter at a time, until golden and puffy, set aside.
  • Repeat with remainder of batter until all the waffle mixture has been used. Keep waffles warm (cover with foil and place in the oven on a low heat) until ready to serve.

To Serve

  • Serve waffles warm with a generous dollop of Tribehou Crème Fraîche and a quenelle of caviar on top. Garnish with chopped chives prior to serving.

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.