Sweetcorn Waffles With Spinach, Chilli Jam And Crème Fraîche

Cook sweetcorn waffles with Cafe Miami in London

https://www.cutoutandkeep.net/projects/sweetcorn-waffles-with-spinach-chilli-jam-and-creme-fraiche • Posted by A Bite To Eat

I use a large heart-shaped waffle iron in the café and this amount of batter makes a total of 20 ‘double’ hearts. I cook them to order, allowing 3 double hearts per person. If you don’t have a waffle maker you can fry heaped tablespoonfuls of the batter in hot shallow vegetable oil in a frying pan. Flatten them down slightly with a spatula and allow 1.5–2 minutes cooking time on each side until golden brown. You will get 18-20 patties. Serves 4

You will need

4 Handfuls of fresh Baby Spinach leaves (or rocket if you prefer) 4 tbsp Olive Oil 1 tbsp Sesame Oil 2 tsp Sweet Soy Sauce 4 tbsp Creme Fraiche (heaped) 4 tsp Chilli Jam (see recipe below) (heaped)
FOR THE WAFFLES
100 g Plain Flour 1 tbsp Caster Sugar 1 tsp Baking Powder 1 tsp Smoked Paprika Salt and Freshly Ground Black Pepper 2 Large Egg(s) 5 tbsp Milk 320 g –350g canned Sweetcorn kernels, drained and dried on a cloth 6 Spring Onions , trimmed and finely chopped

Project Budget

Time

Difficulty

Description

I use a large heart-shaped waffle iron in the café and this amount of batter makes a total of 20 ‘double’ hearts. I cook them to order, allowing 3 double hearts per person. If you don’t have a waffle maker you can fry heaped tablespoonfuls of the batter in hot shallow vegetable oil in a frying pan. Flatten them down slightly with a spatula and allow 1.5–2 minutes cooking time on each side until golden brown. You will get 18-20 patties. Serves 4

Instructions

1. First make the batter for the waffles. Mix the flour, sugar, baking powder and paprika in a bowl with a few grindings each of salt and pepper.

2. Whisk the eggs and milk together in another bowl, then add gradually to the flour mixture, whisking constantly to make a smooth, thick batter.

3. Mix in the sweetcorn and spring onions.

4. Grease a waffle iron with a little vegetable oil (this prevent the waffles from sticking) and heat to 220°C. Ladle around 2 heaped serving spoons of batter into the centre, close the lid and cook for approximately 3 minutes – or until the waffle is golden brown.

5. While the waffles are cooking, toss the spinach in a dressing made by whisking together the olive and sesame oils, soy sauce and salt and pepper to taste. Pile the dressed spinach on 4 plates, each with a little individual pot of crème fraîche alongside.

6. When the waffles are done, remove them from the waffle iron and spread two of them with chilli jam (this is a secret family recipe, but we sell it in small jars in the café so you can buy it to take home!). Arrange these on the spinach, then top with a third waffle and garnish with a few spinach leaves. Serve straightaway while hot.