Best Ever Waffles

ImageWaffles + Winter = a perfect night in!!

I’ve recently rediscovered a new affinity with waffles and I mean, what’s not to love, soft pillowy cushions of dough drizzled with sweet maple syrup and then dunked into rich chocolate or smothered in vanilla ice cream….oh boy I’m salivating again! I often find though, that when I order waffles from a restaurant or dessert cafe that the waffles themselves are really heavy and doughy, often not quite cooked through in the centre, which for me is super disappointing, especially when waffles are a very once in a while kind of treat (you cant waste a treat on a poorly cooked waffle). So as a result I had just conceded myself to the fact that there were no more waffles for me. But wait, I hear you ask, why can’t you just make some yourself? And right you are! I could make them for myself however I don’t own a waffle iron/press/thingy and I feel that buying one could be rather dangerous to my waistline! This weekend though, my good friend Jamie Oliver revolutionised the way I thought about cooking waffles, suggesting (and showing) that you can actually make them in a griddle pan!! YES!! great success! So after watching the episode (and not writing down the recipe) I found myself following a fan page version of the same recipe.

Essentially, Jamie makes a beautiful fluffy dough, pours it into a hot griddle pan before flipping out a perfectly cooked giant waffle which he then slices into soldiers to be dipped later into hot chocolate. Easy, I thought and on Saturday night I promised my sister that a killer dessert would be served at our girls night in! I was honestly so so excited about the prospect of eating waffles that I pretty much skipped the dinner part of our meal in order to save room for what I imagined were going to be THE BEST WAFFLES EVER!! And finally the time came to get ontomaking them. I decided to halve the mixture as it was just the two of us and diligently followed the fan-page recipe. The final step of said recipe required me to add 1 Tablespoon of bicarb soda, which I thought was quite a lot considering the quantities of the other ingredients. My doubt however, was quelled when the author added something along the lines of “yes I know this seems a lot but i double checked it and a whole Tablespoon is required”. Ok, I thought, that must be right. I let the mixture rest then cooked away before serving what looked like the best waffle I have ever seen. By this stage, I was like a kid at Christmas, filled with so much excitement! This was going to be great! I made melted chocolate pots, scooped ice cream, drizzled maple syrup and cinnamon sugar all over the waffle soldiers before we sat down to eat! Eat your heart out Max Brenner, I thought as I took my first bite….and then I spat it out!

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The waffles had a horrible chemical-like taste to them and while the texture was by far, the best waffle texture I have ever experienced, they just tasted horrid! I was so disappointed! They looked perfect, smelt great, were cooked perfectly, had a lightness and fluffy-ness to them….but were just plain gross. Never before had Jamie Oliver failed me in such a way. I was actually a little devastated.  I am very very sad to say that I couldn’t eat mine and lethargically threw them out. My sister (who has a stomach of steel) ate all of hers, all the while telling me they tasted gross and after some more research discovered that the recipe that I had followed had a typo…I was only supposed to use a teaspoon NOT a tablespoon as instructed!

Needless to say, I have learnt my lesson; number 1, follow your cooking instincts . If you think its wrong then it probably is. And number 2, don’t follow fan recipe pages unless you read all of the feed to get feedback from other bakers.

Aside from all of that though, I’d highly recommend using the correct version of Jamie’s recipe (which I later found online!). The results are honestly so good when done correctly. Perfect, fluffy waffles with a crisp outside and a light, well-cooked centre. Hopefully, you’s taste better then mine (which I’m sure they will because lets face it, Jamie is a genius in my eyes). Serve them with melted chocolate to dip and some vanilla ice cream and you cant go wrong!

You can find the original recipe here:

Serves 4:

What you’ll need:

  • 2 free-range eggs

  • 300 ml milk

  • 225 g self-raising flour

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • 100 g unsalted butter, melted and cooled

What to do:

1. Crack the eggs into a bowl, add the milk and whisk to combine. Sift in the flour, baking powder and salt then whisk until fully combined. Add the cooled melted butter and gradually stir it through the mixture. It’s important not to stir the mixture any more after this or your waffles may be tough. Leave to rest for about 20mins so that it begins to form air bubbles throughout. It looks a little like a bread dough at this stage.

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2. Place your griddle pan over a high heat, add some butter/spray with non-stick spray and pour in the waffle batter, spreading it around to fill the pan using a spatula. Jamie suggests that you could also make smaller waffles, if you prefer – just do 2 at a time.

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3. Lower the heat to medium-low and cook the waffles for around 6 minutes, or until lightly golden on the bottom. Flip over and continue to cook for around 6 minutes, until golden and cooked through.

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4. Turn out onto a cutting board and use a sharp knife to cut into soldiers, or whatever shape you like. Serve with fruit, melted chocolate or ice cream and drizzle with maple syrup.

Enjoy and Happy Baking!!

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Jamies Italian

ImageI have finally achieved one of my culinary dreams…dining at Jamie Oliver’s restaurant!! I have to admit that whilst Jamie Oliver himself wasn’t present, nor did he personally cook my meal I was so excited to finally dine at Jamie’s Italian in Sydney. Ever since I was a young kid watching The Naked Chef on TV I have dreamed of this moment (if you weren’t aware previously, I have a slight obsession with Mr Oliver and his cooking!) so needless to say I was like a little kid on Christmas when we arrived. 

I was having lunch with two friends from work and my sister and luckily you can make reservations for the lunch sittings for 2 or more people, whilst the dinner sitting requires a group of 8 to make a booking. That being said, you wouldn’t have a problem getting a table during lunchtime on a weekday because the table turnover is quite quick. Image

The four of us were seated downstairs, and I was very surprised at how long and narrow the restaurant was. All in all, it is actually quite a large space, which they have used very cleverly, including an upstairs dining area. The decor is very relaxed and rustic, with a collection of “mis-matched” chairs seated at wooden tables. The atmosphere is very welcoming and it’s really not that noisy (despite what other friends who have also dined there have said). The waitstaff are all very attentive and friendly, introducing themselves by first name when you are seated and continuously checking on you throughout. I have heard previously that the whole thing is a bit rushed, so as to turn over more tables and whilst this may be the case on a weekend or at dinner, my friends and I couldn’t have felt more different, sitting and chatting for almost four (yes four) hours! Another great thing about the staff here is that their knowledge of the menu is very thorough. They’ve all tried every dish on the menu and are more then confident to advise you on what’s great. 

ImageActually selecting what I wanted to eat though was a whole other kettle of fish! There were so many wonderful sounding, delicious dishes so it took me a little while and in the end my sister and I agreed to get two different dishes which we then shared (very clever if you ask me!) I also had to use a process of elimination, removing any dishes that I already have the recipe for at home! Personally, when I eat at an Italian restaurant I always order pasta! I really don’t know why but it’s the way I’ve always done it! For lunch I ordered the Prawn Linguini ($28 main) which was to die for. The Linguini was served in a rich tomato sauce with a slight hint of chilli and topped with big juicy Prawns and fresh rocket! What I loved most about this dish was the way the pasta tasted though. Perfectly al dente, with a nice bite to it and with that beautiful homemade taste and texture. The linguini was slightly thicker then your dried store bought pasta which i feel really added to the dish overall. My sister ordered the Wild Truffle Risotto ($25 main) which was again, just beautiful. Creamy, rich risotto that just melted in your mouth, topped with beautiful black truffles and strong parmesan cheese! MMMmmm yum!! Trust me, I had to resist the urge to lick my plate it was that good! I should also add that the serves were very big, and the two of us struggled to finish our meals together. Personally, I am not sure that I would be able to finish a whole main size of the Risotto, as the flavours were very strong and I tend to find truffle to be quite rich so it’s very filling.

That being said, we all had dessert (we had to!) and I wouldn’t regret it for a second. ImageThe four of us ordered the same thing; The epic Brownie ($10) (the name speaks for itself!). Oh wow! Even though I have the recipe for these exact brownies (best brownie you will ever taste) and have made them countless times before, this was a whole new level of yum! A rich, moist chocolate brownie topped with fudgy chocolate sauce, creamy amaretto ice cream and caramel popcorn! I could have eaten it all day long. Realistically, you could share this dish with two but hey, who would want to. You’d probably spend more time fighting over who got the next scoop so I’d recommend getting your own! 

Overall, a wonderful dining experience at my favourite chefs restaurant (I might be a bit biased but the rest of my party agree). I’m already planning my return for a couple of weeks time!! Highly recommended! 

Peking Duck

On Friday night I roasted a duck for dinner and it came out a treat! I’ve tried to cook duck once before and ended up with a disappointing, dry, tasteless duck that took hours of cooking and preparation. After that experience I decided to hang up my duck cooking days and resign myself to the fact that roast duck was only for the professionals. Then mum came home with two frozen ducks from the supermarket because they were “on sale” so it was time to try my hand at it again. This time I did a bit more research and found a whole array of advice and recipes, some of which wanted you to dry the duck out for several hours or use very expensive ingredients in order to get the best results. Of course I knew in this situation that there was only one man I could trust, Jamie Oliver so I headed straight to his website to see how he would roast a duck. I found a fantastic recipe for peking duck pancakes which I altered slightly and it was honestly the yummiest duck I have ever tried. Perfectly cooked, crispy skin and a flavoursome plum sauce! On top of that, I was also left with a good cup of duck fat which I strained and have now frozen to use later to make duck fat roast potatoes!! Yum!Image

I’m attaching the link for Jamie’s recipe, because its obviously not my own although I did make a few variations on the plum sauce which I will include here. The recipe is so so simple to make though, so I would very much recommend it. My dad, who hates duck even went back for seconds!! I served my duck with brown rice fried rice and steamed asian vegetables! Next time I would like to give the pancake part a go! So here it is, my variations on Jamie’s plum sauce!!

What I used:

6 Fresh Plums (skin on)

Zest of 1 orange

4 tsp sugar

1 Cinnamon Quill

3 Star Anise

pinch of Chinese 5 spice

pinch of dried chilli (to taste)

3 tbs soy sauce

splash of water

What I did:

De-stone and dice your plums (keep them in fairly large chunks). Then put all the ingredients into a saucepan. Bring it to the boil and then turn the heat down to a simmer. Let the sauce cook away for about 15 minutes or until the plums soften and the sauce reduces down to make a nice shiny, sticky consistency. Make sure you taste it so that you’ve got a nice balance of flavours. If you need to, add more sugar or chilli. This will depend on how sweet your plums are. Pour into a serving dish and spoon generously over the cooked duck!

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Hope you enjoy this one as much as I did! Will certainly be making this one again!!

http://www.jamieoliver.com/recipes/duck-recipes/crispy-peking-duck-in-pancakes