| 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.
A Message from our Provider:
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