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Waffle Batter:

  • Flour, all purpose 375 ml
  • Baking powder 4 g
  • Milk 375 ml
  • Eggs 2 ml
  • Butter 45 g


  • Pepper, red(blackened whole red pepper only use 15g) 30 g
  • Pepper, green(blackened whole green pepper , only use 15g) 15 g
  • Beef, fillet ofcut into strips 75 g
  • Oil, Sunflower 10 ml
  • Garlic 17 g
  • Onions, peeled and sliced 35 g
  • Mushroom (roughly chopped), sliced 40 g
  • Gherkins (chopped) 5 g

Brandy Paprika Crème’ Fraiche

  • Brandy 75 ml
  • Cream, sour (15%)creme fraiche 60 ml
  • Rocket leaves (fresh) , washed 15 g
  • Cream 500 ml
  1. Waffle Batter:

    • Preheat waffle iron. In a large bowl combine flour, baking powder, pinch of salt and Robertsons Veggie Seasoning.
    • In another bowl, beat together milk and eggs. Whisk liquid mixture into dry ingredients until just combined.
    • Stir in melted butter. Spray and cook waffle iron, spoon 250ml of batter onto iron and close to cook
  2. Topping:

    • Place the green and red pepper under the salamander, when blackened, cover and allow to sweat. When cooled, peel the skin off and cut into strips.
    • Mix together the oil, fresh garlic, Robertsons Paprika and beef strips. Allow to marinate for 20 minutes.
    • Saute’ the onions until soft and remove
    • Saute’ the mushrooms and remove.
    • Saute’ beef strips until cooked but tender, season with salt to taste
  3. Brandy Paprika Crème’ Fraiche

    • Add garlic, brandy, cream and Robertsons Paprika in a pot, and allow to reduce by 2/3’s. Cool and strain.
    • Mix together 60g of Crème’ fraiche with 75ml of brandy and paprika reduction
    • To assemble: waffle on base. Add rocket, mushroom, pimento, gherkins and beef strips. Serve with a bowl of paprika and brandy crème fraiche