Go Back
Email Link
Print
Recipe Image
Notes
–
+
servings
Roasted red pepper and corn waffles. Parmesan sour cream dip
Course:
Lunch, Main Course, Tapas
Cuisine:
International
Keyword:
corn, red peppers, waffles
Servings:
5
people
Author:
Steve Paris
These roasted red pepper and corn waffles are made using yeast as a leavening agent, adding a layer of flavour and a nice chewiness to the texture.
Print Recipe
Cook Mode
Prevent your screen from going dark
Ingredients
Waffles
1 1/2
cups
all purpose flour
1
cup
milk
50
g
butter
1 1/2
tsp
bakers yeast
1/2
cup
warm water
1/2
tsp
salt
1/2
Tbsp
sugar
1
tsp
baking soda
2
eggs
1/2
cup
finely grated parmesan cheese
3
medium sized cobs of corn
2
red peppers
Sour Cream Dip
250
g
sour cream
or creme fraîche if you can get it
1/2
cup
spring onion
finely chopped green bits
1/4
cup
parmesan cheese
finely grated
1/2
Tbsp
Dijon mustard
1/2
tsp
salt
1
tsp
freshly ground black pepper
Instructions
Preparing the waffle batter
Add the milk and butter to a saucepan and heat over a low heat.
Once the butter is melted, whisk it in then add 1/2 tsp salt and 1/2 Tbsp sugar.
Once the sugar and salt have dissolved, remove the milk from the heat and allow to cool until lukewarm.
Add 1/2 cup warm water to a large bowl.
Add the yeast, stir, then allow to sit until foam forms on the surface (5-15 minutes, depending on the yeast).
Add the milk mixture to the yeast in the the large bowl and stir.
Slowly add the flour to the milk and yeast, whisking until smooth.
Cover and refrigerate for at least 5 hours.
Halve and trim the red peppers. Smear with olive oil and roast for 35 minutes at 190 degC.
Boil the corn cobs for 5 minutes. Drain and allow to cool.
Making the waffles
Remove the corn kernels from the cobs.
Dice the roasted red peppers into about 5mm square pieces.
Whisk the eggs.
Add the corn, peppers, eggs, baking soda, and parmesan to the batter and whisk together.
Make the waffles according to the waffle maker instructions. Usually about 1/2 cup batter per waffle.
Sour cream dip
Combine the sour cream, finely diced spring onions, parmesan, mustard, salt, and pepper.
Refrigerate for at least an hour to allow the flavors to integrate.
Notes
Serve with a mixed green salad and
delectabilia salad dressing
.
Tried this recipe?
Mention
@delectabilia
or tag
#delectabilia
!