Waffle Wonders – Chef Noel gives classic waffles J'can spin

If you are familiar with the phrase, “You’re the butter to my waffle,” then you know that the love is pure and real. Food is already salivating at the thought of celebrating US Waffle Week from September 1 to 7. After all, what better way to start the new school year than by adding this tasty dish to your breakfast menu?

Usually recognised in the first week of September, waffles have been a staple in the United States for many decades. With morning lovers craving its savoury goodness, waffles are normally prepared and served hot and ready, with simple toppings such as butter and syrup or whipped cream and fruits.

But over the years, the dish has evolved from breaking fast to brunch, lunch and dinner delights. According to Chef Noel Cunningham, who is currently one of the judges on Maggie Food Court, waffles are one of the most versatile meals to revel in. “You can have waffles savoury or sweet. And gone are the days where it’s just a breakfast item. Yes, you can have it [as] the first thing in the morning, with butter, fruits, eggs or just syrup. But it has also been proven to be a great lunch or dinner option for those looking to elevate their palate with something exciting to indulge in when paired with a protein of your choosing,” he told Food.

The benefits, he says, also speak to its creative nature in other unique ways. Waffles are typically children-friendly; it’s a great way to get the little ones to have fruits and eat them too. It’s also very easy to make, with the chef noting that you don’t have to be a pro.

In recent years, Chef Noel had found a way to ‘Jamaicanise’ the famous chicken and waffle pairing, adding authentic jerk flavour to the poultry selection, and transforming the ordinary staple into a festival waffle.

“Homemade chicken and waffles is an amazing pairing. Having that crispy and perfectly flavoured coconut fried chicken on a bed of fluffy and tender golden waffles? There’s no greater match! I switched things around by marinating chicken pieces with jerk seasoning and a coconut brine. And instead of a regular waffle, I served these with my festival, fried dough recipe, which resulted in a crispy cinnamon festival waffle.”

To celebrate this tasty occasion, Chef Noel is inviting you to try your hands at this powerhouse combination in your home kitchen with this incredible recipe. Bon appetite!

CHEF NOEL’S COCONUT JERK CHICKEN AND FESTIVAL WAFFLE

INGREDIENTS

For the waffle

● 1 cup flour

● ¼ cup cornmeal

● 2 tsp baking powder

● ½ tsp cinnamon

● 1 tsp salt

● 1 tbsp sugar

● ¼ cup of water

For the chicken

● 1 whole chicken, cut into 9 pieces

● 1 can/2 cups coconut milk

● 2 tsp salt

● 4 tbsp jerk marinade

● 2 cups flour, for dredging

● 1 pack coconut powder

● Oil for frying

For the hot sauce

● ⅓ cup honey

● 3 tbsp hot sauce

● 1 stalk scallion, chopped

DIRECTIONS

For the waffle: Mix baking powder with festival mix and water, then add to a heated griddle and cook until golden.

For the fried chicken: Thoroughly rinse the chicken, then marinate with jerk seasoning and salt, then cover all the pieces with two cups of coconut milk. Soak in the fridge overnight or for up to 24 hours. Combine flour, two teaspoons of salt and coconut powder in a bowl. Remove the chicken from the refrigerator. Pour off excess liquid, dredge in the flour mixture and deep fry until golden brown for roughly 15 minutes.

For the sauce: Combine all the ingredients and mix to combine. Drizzle over chicken and waffles.

krysta.anderson@gleanerjm.com