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Wholemeal waffles with baked beans, chorizo and egg

This might sound like a breakfast dish, but we could eat it any time of day. Start this a day ahead to soak the beans.

You'll need

80 ml (1/3 cup) olive oil 2 chorizo, thickly sliced golden shallots, thinly sliced 1 tbsp each oregano and thyme 1 tbsp Sherry vinegar, or to taste To serve: soft-poached eggs   Baked beans 300 gm dried white beans, such as cannellini, soaked overnight in cold water, drained 2 celery stalks, coarsely chopped 1 Spanish onion, coarsely chopped 1 carrot, coarsely chopped 2 garlic cloves, coarsely chopped 1 red capsicum, coarsely chopped 2 long red chillies, coarsely chopped 50 ml olive oil 100 gm speck, rind removed, diced 2 tsp smoked paprika 1 tsp ground cumin 3 thyme sprigs 1 fresh bay leaf 700 ml chicken stock 400 gm canned cherry tomatoes 2 tbsp each maple syrup and Sherry vinegar, or to taste   Wholemeal waffles 10 gm (1 tbsp) dried yeast 125 gm butter, diced 400 ml milk 100 ml buttermilk, well shaken 200 gm each wholemeal flour and plain flour 100 gm (1 cup) rolled oats 2 eggs, lightly beaten 1 tsp baking powder


  • 01
  • For baked beans, preheat oven to 180C. Bring beans and enough cold water to cover by about 2cm to the boil in a saucepan over high heat. Reduce heat to low, simmer until just tender (20-30 minutes), then drain and set aside. Meanwhile, blend celery, onion, carrot and garlic in a food processor until finely chopped, then transfer to a bowl. Repeat with capsicum and chillies and reserve separately. Heat oil in a large casserole over medium-high heat, add onion mixture and sauté until tender (6-8 minutes). Add capsicum mixture and sauté until very tender (6-8 minutes). Add speck, spices and herbs, and stir until fragrant and speck begins to colour (2-3 minutes), then add chicken stock, tomatoes and beans. Cover with foil and bake until sauce thickens and beans are very tender but still hold their shape (2-2½ hours). Stir in maple syrup and vinegar, discard herbs, season well to taste and keep warm.
  • 02
  • For wholemeal waffles, stir yeast and 125ml lukewarm water in a bowl until yeast dissolves. Melt butter in a saucepan over low heat, add milk and warm gently until lukewarm, then remove from heat and add to yeast mixture along with buttermilk. Combine flours, oats and a pinch of salt in a separate bowl, make a well in the centre, add milk mixture and mix to combine. Cover with plastic wrap and stand until doubled in size (1-2 hours). Beat in egg and baking powder until well incorporated, then cook in batches in a pre-heated waffle iron until golden and crisp (4-5 minutes; you’ll need to spread the batter in the iron and it will puff up a lot as it cooks).
  • 03
  • Heat in oil in a frying pan over medium-high heat, add chorizo and fry, turning occasionally, until crisp (1-2 minutes), then remove with a slotted spoon. Add shallot and sauté until tender (1-2 minutes), then add herbs and cook until fragrant (30 seconds). Remove from heat, add vinegar and cooked chorizo, and season to taste.
  • 04
  • Serve wholemeal waffles warm topped with baked beans, chorizo and poached egg.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Sparkling shiraz.

Featured in

Sep 2014

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