I have created this brunch meal that I’m absolutely obsessed with, and I will be posting different variations of this.
You will need a waffle machine for this recipe, I have bought mine from Amazon brand VonChef for about £20 and it makes 4 waffles at the time.
For the waffle batter:
- 250g Plain flour
- 7g Baking powder
- 20g Caster sugar
- 5g Salt
- 475ml Milk
- 2 Eggs
- 30ml Vegetable oil
Other ingredients you will need:
- Smoked Salmon or Gravlax Salmon
- 1/2 tablespoon Philadelphia Garlic & Herb cream cheese
- 1 tablespoon Honey
- 2 tablespoons Lemon juice
- 1 Spring onion chopped or strips for garnish
- 1 Poached egg
- Salt and Pepper
To make the batter, break the eggs into the milk and beat the mixture. In a big bowl place all the dry ingredients and slowly pour the liquid mixture in an stirring at the same time.
Add the oil and mix all ingredients together until all the large lumps have been disappeared. Do not over mix otherwise the waffles will not be fluffy when you cook them!
Turn on the waffle maker, while you’re waiting for the waffle to heat up, prepare the salmon by cutting into strips. When this is hot pour a bit of a batter – without covering all of the holes, quickly evenly distribute the salmon pieces on top and then pour more of the batter over covering all the holes – make sure you don’t get too excited and overfill it.
You will know when the waffle is done when it stops steaming and its golden brown.
While the waffle cooks, prepare the honey drizzle by mixing the honey, with the lemon juice and some salt and pepper to taste – this is the part that you can let your mind go free and add whatever spices/flavours to your sauce. I find that lemon and honey are enough for this.
Serve the waffle hot with a poached egg and the lemon!
After teaching Matt how to make raviolis, I’ve decided to treat him for a nice main for all his hard work.
Below we have a roast fillet of salmon served with crab mayonnaise and grilled fennel.
Is this recipe mine? No.. I’ve seen the original one on Masterchef Ireland. Obviously the original dish contain more fancy ingredients like purlane and samphire and unfortunately my local sainsburys cannot provide that. They also use fresh crab for the crab mayonnaise, but I’ve got 2 tinned crab meats for £5.70.
I started by cutting the fennel in halves and frying them in butter until they softened. I then transferred them to the grill.
I pan fried the fillets of salmon skin side down with a oven proof pan with butter in high heat for about 3 min then transferred to the over on a very low heat – I’m sorry I don’t really know oven temperatures or times, I usually know when the food is done by looking or touching the food.
For the crab mayo, I drained two tins of crab meat and mixed it with your normal Heinz mayonnaise – I would usually take the time to follow the recipe and make my own mayonnaise, but since I was teaching someone who doesn’t really cook much, I tried to keep it simple and easy.
For the sauce, I used knorr fish stock pot and mixed a little bit of mayonnaise again. The stock on the original MasterChef recipe is made with fresh velvet crab but again, that isn’t something I can easily get in London – or cheap unfortunately.
I layed the 3 halves of roasted fennel on the plate and carefully spooned the sauce around, put the piece of salmon and two spoonfuls of crab mayonnaise on top of the fennel and decorated it with a piece of terragon for some colour.
I hope you guys take the time to try this at home because it’s easy and delicious!