Potato And Cheese Waffle, Crispy Honey-Glazed Bacon And Warm Tomato Salad
Potato And Cheese Waffle, Crispy Honey-Glazed Bacon And Warm Tomato Salad
Ed Halmagyicooperated brands
Perfection Fresh
TEFAL
D’Orsogna
Nature Nate’s Honey
Full Recipe In details
Ingredients
- 6 medium potatoes
- 2 tsp vitamin c powder
- 2 tbsp potato flour
- 1½ cup finely-grated Parmesan cheese
- ½ bunch thyme leaves
- 125g ghee, melted
- Sea salt flakes and freshly-ground black pepper
- 12 rashers D’Orsogna Double-Smoked Shortcut Bacon
- 1 tbsp Rio Visa Extra Virgin Olive Oil
- 2 tbsp Nature Nate’s Honey
- 2 cups Perfection Fresh Romatherapy® Baby Roma Tomatoes, halved
- 1 red onion, very finely sliced
- 4 Perfection Fresh Qukes® Baby Cucumbers, finely sliced
- 1 bunch parsley leaves, very finely chopped
- 2 tbsp honey-mustard vinaigrette
- Smoky barbecue sauce and yellow mustard, to serve
Methods
- Preheat oven to 180°C. Peel and grate the potatoes coarsely, then squeeze to remove excess water. Add the Vitamin C powder and potato flour, then mix well. Stir in the Parmesan, thyme and ghee, season with salt and pepper, then mix thoroughly.
- Divide the mixture into four, then cook in a heated waffle iron for 8 minutes, until deep-golden. Drain on kitchen paper.
- Meanwhile, fry the D’Orsogna Bacon in the olive oil in a large pan over a moderate heat for 6 minutes, until well-browned. Add Nature Nate’s Honey and cook until the D’Orsogna Bacon is glazed. Set aside. Put the Romatherapy Tomatoes in a roasting pan and bake for 10 minutes, then toss with the onion, Baby Qukes, parsley and vinaigrette.
- Drizzle the waffles with barbecue sauce and mustard, then stack with bacon and tomato salad.
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