Gastronomixs

Kale waffle

A variation on potato waffles.

Creation by Pim Verhees, student at Cas Spijkers Academie, Boxmeer, the Netherlands. 

Kale waffle

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Ingredients

100

g

kale

250

g

goose fat

500

g

potatoes

50

g

butter

½

 

whole egg

5

whole

egg yolks

125

g

water

75

g

butter

60

g

flour

2

 

eggs

 

 

salt and pepper

Preparation method

  • Confit the kale in the goose fat and leave to infuse outside the refrigerator for half a day.
  • Boil the potatoes until done and allow to steam dry.
  • Purée the potatoes and add the butter, whole egg, and egg yolks.
  • Use the water, butter, flour, and eggs to create a choux pastry.
  • Mix the choux pastry into the potato purée.
  • Then stir in the confitted kale and season to taste with salt and pepper.
  • Heat a waffle iron and place a spoonful of the batter onto it.
  • Cook the waffles in the waffle iron.

Serving suggestions

  • Have a basis for an amuse-bouche,
  • as a garnish with a main dish containing stewed meat, or
  • as an entremets.

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