Cooking Methods

    1. Deep frying
    2. Baking
    3. Sautéing

Ingredients for waffle

  • 250ml flour
  • 1tsp baking powder
  • 1 tsp salt
  • 1 large egg or 2 small eggs
  • 250ml milk
  • 4tbsp butter
  • 125ml sharp cheddar


  1. Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack on a baking sheet and place it in the oven.
  2. Whisk together the flour, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside.
  3. Place the eggs in a second large bowl and whisk until just broken up. Add the milk and, while whisking constantly, slowly pour in the melted butter until evenly combined. Add the cheese and stir until combined.
  4. Add the milk-cheese mixture to the flour mixture and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps); set aside.
  5. Heat a Belgian waffle iron to medium according to the manufacturer’s instructions. Once heated, fill it with batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter.

Ingredients for chicken

  • 1 chicken breast
  • 60ml buttermilk
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • 2ml cayenne pepper
  • 60ml flour
  • 60ml bread crumbs
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp paprika
  • ¼ tsp baking powder

Method for chicken

  • Begin by combining the buttermilk with the ¼ tsp salt, pepper, garlic powder, paprika and the 2ml cayenne
  • Place oil into a pot and heat up
  • Then add the chicken into this marinade and allow to soak for 15 min
  • In a bowl place the flour, breadcrumbs, salt, pepper, paprika and baking powder
  • Once the chicken is done marinating take out of buttermilk mixture and into the flour, ensure that it is well covered in flour
  • Shake off excess flour before placing carefully into ho oil and frying until tender and cooked through

Ingredients for gravy- Veloute Supreme Sauce

    • 1 cup chicken stock
    • 1tbsp butter
    • 1 ½ tbsp. flour
    • Salt and pepper
    • 60ml cream
    • 1tsp garlic
    • ½ onion
    • 4 mushrooms
    • 1tbsp olive oil

Method for gravy

      1. Finely chop up the onions
      2. Chop up the mushrooms
      3. In a pan sauté the onions, making sure that it doesn’t brown but goes translucent and soft
      4. Once the onions are cooked, add in the garlic and mushrooms make sure that the colour doesn’t change or go black ( this sometimes happens when you over cook the mushroom)
      5. Add in salt and pepper to taste, then set aside and start with the veloute
      6. Take the 1 tbsp. butter and melt in a saucepan
      7. Once the butter has melted add in the flour and stir continuously until the four and the butter is cooked or comes together
      8. Once the roux is done slowly add the stock to roux and continue to whisk to endure that there’s no lumps
      9. Keep stirring on a low heat for 8 minutes then add in the cream and continue to cook until the flour taste has gone. If the sauce gets to thick you can always add more cream or stock
      10. Season to taste

      Once the veloute is done you can add in the mushroom mixture and combine well over a low heat until the flavours are combined


Tag @jhbculinarypastry on Instagram and hashtag it #jhbculinarypastry.

Author: Shona Mills

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