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The English – Recipes

For the perfect power breakfast that will sustain you throughout the day, the cheddar potato waffle served with old-fashioned barbecued beans that include sliced beef and grilled sausage. Pair this with poached eggs and grilled vegetables for a wholesome meal. The homemade bacon and date jam adds a signature touch. Serve with a side of whole grain mustard, to complement the bold and indulgent flavors of the dish.

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Ingredients

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Potato Cheddar Waffle

Bacon Jam

Beef and Beans

Dish Components

  • Potato Waffles quarters 20.0 pc
  • Beef and beans
  • Breakfast sausage of choice, grilled 10.0 pc
  • Eggs, poached (can be scrambled or fried) 10.0 pc
  • Tomatoes, medium sized, grilled 10.0 pc
  • Portobello, small sized, grilled and sliced 10.0 pc
  • Sauteed spinach 500.0 g
  • Bacon jam
  • Whole grain mustard
Created By:
Joanne Limoanco - Gendrano

Joanne Limoanco - Gendrano

Executive Chef - Arabia & Indian Ocean Islands

For the perfect power breakfast that will sustain you throughout the day, the cheddar potato waffle served with old-fashioned barbecued beans that include sliced beef and grilled sausage. Pair this with poached eggs and grilled vegetables for a wholesome meal. The homemade bacon and date jam adds a signature touch. Serve with a side of whole grain mustard, to complement the bold and indulgent flavors of the dish.

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Preparation

  1. Potato Cheddar Waffle

    30 minutes
    •  Combine Knorr Mashed Potatoes, rice flour, salt, and pepper in a bowl. Whisk to mix.
    •  Boil water, then whisk in dry ingredients. 
    •  Cook, turn off the heat.
    •  Knead in the cheese, form into 50g balls, dust with flour if sticky.
    •  Heat waffle machine to 175°C, brush with oil.
    •  If using a round waffle machine, place four 50g balls into each corner of the machine.
    •  Cook waffles until golden brown and crisp.

  2. Bacon Jam

    1 hour
    • Cook bacon in a large sauté pan over medium heat until crispy. Remove bacon, leaving 2 tablespoons (30 ml) of fat in the pan.
    • Add onions and garlic.
    • Return bacon to the pan, add remaining ingredients, and stir.
    • Simmer on low heat for 30-40 minutes, stirring occasionally, until thickened and jam-like.
    • TIPS: 
    • If you prefer a smoother texture, you can blend the mixture using an immersion blender or transfer it to a food processor.
    • Cool and store: Let the bacon jam cool completely before transferring it to a jar. Store in the chiller for up to 2 weeks.

  3. Beef and Beans

    • Heat 45ml oil in a large sauté pan.
    • Season beef with salt and pepper, then brown all sides.
    • In a pressure cooker, heat remaining oil and sweat onions and garlic.
    • Add tomato paste, smoked paprika, and Knorr Tomato Pronto.
    • Pour in water, season with Knorr Chicken stock powder, add bay leaves and Knorr BBQ sauce.
    • Add seared beef, bring to a boil, cover, and pressure cook for 20 minutes or until tender.
    • Remove beef and excess fat; let beef rest.
    • Add beans to pot, boil, and reduce sauce.
    • Add buerre manie to thicken sauce.
    • Slice beef and serve with beans, waffle, and other dish components.

  4. Dish Components

    • Place 2 potato waffle quarters on a plate.
    • Add 2/3 cup of barbecued beans, then top with beef short rib slices, grilled sausage, and a poached egg.
    • Serve with grilled tomatoes, mushrooms, and sautéed spinach.
    • Provide bacon jam and whole grain mustard in separate containers.
Created By:
Joanne Limoanco - Gendrano

Joanne Limoanco - Gendrano

Executive Chef - Arabia & Indian Ocean Islands