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Categories:
extra-virgin olive oil ground pork fennel seeds paprika parsley grill seasoning lingonberry preserves cloves cinnamon lemon juice water flour baking powder baking soda salt sugar nutmeg milk sour cream eggs butter
Viewed: 32 - Published at: 8 years agoIngredients
- 1 tablespoon extra virgin olive oil
- 1 lb ground pork or 1 lb ground chicken or 1 lb ground turkey breast
- 2 teaspoons fennel seeds
- 2 teaspoons paprika or 2 teaspoons smoked sweet paprika
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 1 tablespoon grill seasoning, preferred brand Montreal Steak Seasoning
- 1 cup lingonberry preserves
- 2 cloves
- 1 cinnamon stick
- 1 tablespoon lemon juice
- 1 dash water
- 1 12 cups all-purpose flour
- 1 12 teaspoons baking powder
- 1 12 teaspoons baking soda
- 1 -2 pinch salt
- 2 teaspoons sugar
- 1 pinch freshly grated nutmeg
- 3 -4 tablespoons chopped chives
- 1 cup milk
- 1 cup sour cream
- 2 large free-range eggs
- 4 tablespoons melted butter, divided
Method
- Heat the olive oil in a large skillet.
- Mix the ground meat with fennel, paprika, parsley and grill seasoning.
- Form 8 small 2 to 3-inch patties and add to the hot skillet, cook 3 to 4 minutes on each side.
- Keep warm.
- Preheat a waffle iron.
- Warm preserves with cloves, cinnamon, lemon juice and water over low heat.
- Remove the cloves and cinnamon stick.
- Mix the dry ingredients and chives in a mixing bowl and make a well in the middle.
- Mix the milk, sour cream, eggs and half the melted butter together then pour into the well.
- Beat the wet into the dry with a few shift turns but do not over mix the batter.
- Brush the waffle iron with a little of the remaining butter and cook waffles, keeping then warm and crisp in a low oven.
- The batter should fill a 4 section iron 3 times, making 12 waffles, 3 per portion.
- Serve 3 waffles and 2 patties with lingonberry syrup drizzled over top.
