Wild Garlic Waffle with Wild Mushrooms, Mushroom Ketchup & Fried Egg by Otro Restaurant
Wild garlic, an enormously abundant plant in British woodlands, is one of the first signs that spring has sprung. Easy to find and with a mellower taste than conventional garlic, it is a great ingredient to add to your Spring kitchen.
Here at Otro Restaurant we have popped it into a gloriously green waffle which has swiftly become a customer favourite.
In an airy Georgian townhouse in the heart of Edinburgh’s West End, Otro Restaurant is a family-run brasserie offering their take on Scottish and modern European favourites.
For information about Otro Restaurant visit www.otrorestaurant.co.uk
Ingredients
Mushroom ketchup:
160g mushroom stock
35g tomato ketchup
25g honey
15g fish sauce (omit if vegetarian)
15g sherry vinegar
3g agar
75g light soy sauce
Waffle:
300g plain flour
30g sugar
5g salt
16g baking powder
500g buttermilk
100g wild garlic
40g egg yolk (about 2 yolks)
70g egg white (1 large white)
120g melted butter at room temp.
Equipment Needed:
Waffle maker
To serve:
200g mixed wild mushrooms
30g wild garlic
30g butter
Some whipping cream as needed
Method
Make mushroom ketchup:
1. Bring all ingredients, except the soy sauce to a boil, stirring continuously.
2. Remove from heat and cool until it begins to thicken and set.
3. Blitz mixture in a blender along with the soy sauce and pass through a fine sieve. Set aside.
Make the waffle:
1. Mix flour with the sugar, salt and baking powder. Set aside.
2. Blanch wild garlic in boiling water for a few seconds then refresh in icy water.
3. Squeeze excess water from garlic and pulse in blender with the buttermilk until smooth.
4. Gradually whisk the buttermilk and garlic mix into the dry mix until incorporated. Follow with the egg yolk and melted butter until you have a smooth batter.
5. Whisk the egg whites to soft peaks and gently fold into the batter.
6. Cook in a waffle maker until golden.
To finish:
1. Fry the mushrooms in butter for a few minutes.
2. Add a splash of cream and cook for 2 minutes.
3. Add wild garlic to heat through and season to taste.
4. Top the waffle with the mushrooms and garlic, top with a fried egg and a splash of
mushroom ketchup.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article