Yield: 1 servings
|6 \N||Shop bought waffles|
|¼ pint||Milk; (for 2 egg waffles)|
|1 \N||Beaten egg; (for 2 egg waffles)|
|50 grams||Fresh gooseberries|
|1 \N||Cinnamon stick|
|1 \N||Handful juniper berries|
|1 teaspoon||Dried nutmeg|
|½ \N||Bottle red wine|
|1 small||Hand mint|
|1 small||Hand rosemary|
|150 grams||Marscepone cheese|
|\N \N||A good handful of dill|
|\N \N||A good handful of coriander|
|\N \N||A good handful of mint|
|8 mediums||Size tomatoes|
|1 \N||Cox apple; roughly chopped|
|1 \N||Golden delicious apple; roughly chopped|
|1 small||Cart creme fraiche|
|\N \N||A good handful of tarragon|
SWEET AND SAVOURY WAFFLES
Sweet waffles: Place all the ingredients in to a pan and simmer gently, boiling down to create mulled fruit. Meanwhile, to make the egg waffles, mix up the egg and milk and coat one side of 2 waffles in the mixture.
Place into a frying pan with a small amount of oil until brown, then coat the other side with the egg mixture whilst in the pan and turn over.
When the fruit and waffles are ready, cover the waffles in the fruit mixture and serve with a sprig of fresh mint.
Savoury waffles: Slow-roast the tomatoes in the oven for 12 hours at 100C.
Mix together the marscepone and herbs. Serve with 2 toasted waffles, and the tomatoes.
Sweet and savoury waffles: Mix together all the ingredients and add to the toasted waffles. Serve hot.
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Carlton Food Network
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