Friday - - CONTENTS -

Waf­fles needn’t just be your favourite break­fast. Turn it into an any­time meal with these savoury and sweet ideas.

Prep time 1 hour Cook­ing time 30 mins Serves 4


6 skinned and boned chicken thighs, cut into bite-sized pieces

375ml (1½ cups) but­ter­milk, well shaken Juice of 2 limes

2 tbsp hot sauce

Veg­etable oil, for deep-fry­ing 220g rice flour

75g (½ cup) self-rais­ing flour

1½ tsp each ground chilli, ground cumin and smoked pa­prika


225g (1½ cups) plain flour

170g (1 cup) fine po­lenta

2 tsp bak­ing pow­der

1 tsp bi­car­bon­ate of soda

1 tsp each ground chilli and ground cumin

600ml but­ter­milk

90g melted but­ter

2 eggs

1 tbsp hot sauce

3 spring onions, thinly sliced


Honey, hot sauce, thinly sliced spring onion and lime wedges

For pop­corn chicken, com­bine chicken, but­ter­milk, lime juice and hot sauce in a bowl, sea­son to taste and re­frig­er­ate for 1 hour. Heat oil in a wok un­til medium hot. Com­bine flours and spices in a bowl and sea­son to taste. Re­move chicken from but­ter­milk mix­ture, then toss in sea­soned flour. Dip again in the but­ter­milk mix­ture, then again in sea­soned flour and shake off ex­cess. Deep-fry in batches un­til golden and cooked through, 3-4 mins. Drain on pa­per tow­els.

For spicy corn­meal waf­fles, mix dry in­gre­di­ents in a bowl, then make a well in the cen­tre. Whisk the wet in­gre­di­ents in a sep­a­rate bowl to com­bine, pour in the well and mix un­til smooth. Add 2 tsp sea salt, then stir in spring onion and stand to rest, 15 mins). Heat a waf­fle iron and cook waf­fle bat­ter in batches, ac­cord­ing to the man­u­fac­turer’s in­struc­tions, un­til golden and crisp, 4-5 mins. Serve hot, topped with pop­corn chicken, driz­zled with honey and hot sauce, scat­tered with spring onion and with lime wedges on the side.

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