Chorizo and Waffle Hash

Tweet

Chorizo & Potato Waffle Hash

So the first post we ever made was the Waffle Omelette. At the time I wasn’t sure about having a blog, but decided to give it a try. I posted up the waffle omelette and then emailed the blog to Lola - and the rest is history, since then I’ve mostly posted my more serious recipes and pretended I never ate convenience foods. I do love potato waffles though - and have a box in the freezer for food emergencies- actually who am I lying to here - they’re there for hangover emergencies!

We made this the morning / afternoon after our dinner party and LOVED it, in the way you can only love food the morning after the night before.

Picture doesn't do this justice!

Serves 2
6 pieces of chorizo
1 onion
some garlic crushed
some red and yellow pepper - diced
Fresh thyme
fresh parsley
6 Birdseye potato waffles
2 eggs

Fry the  onion over a med/high heat along with the chorizo, after 2 mins throw in the garlic - cook for another two mins or so and then add in the thyme and peppers. While you’re doing this you can grill the waffles (it’s the only way for me!) Then in a separate pan- fry up two eggs as you like them (both our yokes cracked - but we weren’t prepared to start again.

When your waffles are crispy and golden brown - break them up - add to the chorizo and onion mixture - pile onto two plates top with a fried egg and a generous sprinkling of black pepper - and you‘re good to catch the re-run of x-factor.

Hash is an American invention - yes? Invented by cowboys I believe!

Grilled Endive with Cumin & Lavendar Oil

Tweet

While wandering around the Temple Bar Food Market on Saturday, I browsing through a selection of oils, when I came across a small bottle of cumin oil. Cumin is one of my favourite spices, so I was intrigued immediately. The friendly guy running the store seemed pleased I'd picked it up - as they had just got it in as new stock. He had given it to some food critics to sample duriing the week and said they'd been impressed. If it's good enough for the critics well then. I was a little scared when he described it as medicinal, though he assured me it was fine for cooking.

I paired it with some grilled endive - and let the few drops I applied do the talking.

Ingredients

3 heads of Endive/Chicory

a drizzle of olive oil

Salt and Pepper

3 drops of cumin oil per piece of endive

3/4 teaspoon of dark brown sugar

Lay the head of endive on your grill pan - drizzle with olive oil, add the drop of cumin oil and season well. Sprinkle over a little sugar. Pop under a hot grill for 10 minutes, turning once, the heads should be a rich caremlised brown on the edges, soft through witha little bit left in the centre.

I served these with some leek and bread pudding, and topped with a poached egg - delicious! There was a camera emergency while I was trying to cook this causing me to over cook the egg - damn - was still good though. Recipe for leek bread pudding to follow - now I'm going to bed!