| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Food networ, Food6 | 1 | servings | |
INGREDIENTS
| 2 | Eggs | |
| 425 | ml | Milk |
| 240 | g | Self raising flour |
| 2 | Spring onions; sliced | |
| 3 | tb | Brie; diced |
| 2 | tb | Grated Parmesan |
| Salt and pepper | ||
| 250 | g | Cranberries |
| 1 | Onion; chopped | |
| Zest and juice of 1 orange | ||
| 1 | pn | Coriander seeds; crushed |
| 1 | sm | Piec fresh ginger; grated |
| 200 | ml | Red wine vinegar |
| 200 | g | Caster sugar |
INSTRUCTIONS
In a food processor blend the eggs, milk and flour to a smooth paste. Season and add the Brie, Parmesan and spring onions and allow to rest. Place the onions, cranberries, orange and ginger in a pan. Bring to the boil and simmer until almost all the juice has gone. Add the vinegar and sugar and continue to simmer until it thickens. Allow to cool. Heat a waffle iron up and pour in enough mix just to cover the bottom of the iron. Close the lid and cook for 2 minutes until golden brown. Serve 2 or 3 per portion with the chutney on the side. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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