Ingredients
Scale
- FOR THE WAFFLES:
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 ¾ cups buttermilk
- 2 eggs
- 1/2 tsp vanilla extract
- ½ cup Truly Grass Fed Unsalted Butter, melted
- FOR THE CHEESE SAUCE:
- 3 tbsp Truly Grass Fed Unsalted Butter
- 3 tbsp plain flour
- 1/2 tsp salt
- 1/4 tsp Dijon mustard
- 1/8 tsp white pepper
- 1 1/2 cups milk
- 1 cup grated Truly Grass Fed Natural Aged Cheddar
FOR THE TOPPINGS:
- STICKY MAPLE BACON AND PEANUT
- 10 slices of bacon
- 1 tbsp maple syrup
- 1/4 cup unsalted peanuts, very finely chopped
- 1 tsp fresh parsley, finely chopped
- Salt and freshly ground black pepper
- SAUSAGE AND FENNEL
- 8 pork sausages
- 1/2 tsp fennel seeds
- 2 large cloves garlic, peeled
- Olive oil
- Salt and freshly ground black pepper
Instructions
- FOR THE WAFFLES
- Preheat a waffle iron.
- Add flour, sugar, baking powder and salt into a large mixing bowl and stir to combine.
- Add buttermilk, eggs, vanilla extract and melted butter. Stir until well combined.
- Cook in a preheated waffle maker.
- FOR THE CHEESE SAUCE
- Melt butter in a saucepan over medium-low heat; remove from heat. Stir in flour, salt, dijon and pepper.
- Put the saucepan back on the heat and cook, stirring, for 1 minute.
- Continue cooking, stirring constantly, until thickened and smooth. Reduce heat to low and simmer, stirring, for 5 minutes.
- Add cheese and cook, stirring, until the cheese has melted and the sauce is smooth and well blended.
FOR THE TOPPINGS:
- STICKY MAPLE BACON AND PEANUT
- Preheat oven to 350˚F
- Line a baking tray with non-stick parchment, lay bacon strips on top and then brush with maple syrup. Bake in oven for 25-30 mins or until crisp, remove and allow to cool thoroughly.
- Add cooled bacon to the bowl of a food processor and blitz until a find crumb, remove and place in a mixing bowl.
- Mix in chopped/nib peanuts along with parsley and stir to combine.
- Cut waffles into triangles, insert a popsicle stick or wooden skewer, dip in cheese sauce and then in bacon/peanut topping.
- SAUSAGE AND FENNEL
- Preheat oven to 350˚F
- Line a baking tray with non-stick parchment, lay sausages and garlic cloves out and bake for 35-40 mins or until golden and cooked through. Turning a few times throughout cooking. Allow to cool fully.
- While sausages are cooking, heat a small non-stick pan over low-medium heat, add the fennel seeds and toast, moving pan constantly to avoid burning, until aromas are released and seeds lightly toasted. Add to a mortar and grind to a fine powder.
- Add cooled sausages to the bowl of a food processor and blitz until a find crumb, add fennel power and cooked garlic pulp. Combine well.
- Cut waffles into triangles, insert a popsicle stick or wooden skewer, dip in cheese sauce and then in sausage topping.
Keywords: unsalted butter, aged cheddar
