TREND: HOLIDAY CATERING
SOURCE: CHEF JESSAMINE STARR, GOOD FOOD TRUCK, ATLANTA
The Good Food Truck not only offers inventive street food, but chef Starr also caters events such as weddings, corporate parties and more. Piling globally inspired ingredients into a savory waffle cone follows both of those trends, making for easy-to-hold, portable party food with bold flavors.
Ingredients
Potato filling
2 1/2 lb. yellow potatoes, peeled and cubed
1 onion, diced small
1 tbsp. minced garlic
2 tbsp. gingerroot, peeled and finely diced
2 tbsp. vegetable oil
1 carrot, cubed
1 red bell pepper, seeded and cubed
1 tbsp. mustard seeds
1 tbsp. curry powder
1 tsp. salt
Pinch ground cumin
Pinch ground cardamom
Pinch cayenne
Pinch ground cinnamon
1 cup frozen green peas
Waffle cones
1 egg
1 egg white
1/4 tsp. salt
1/4 cup sugar
1 tbsp. hot curry powder
2/3 cup all-purpose flour, sifted
2 tbsp. butter, melted, slightly cooled
Chutney
1 cup plain yogurt
1/2 bunch fresh mint
1/2 jalapeno
1/2 tsp. ground cumin
Salt, to taste
Steps
Prepare savory waffle cones: Whisk egg, egg white, salt, sugar and curry powder with a fork until sugar dissolves. Stir in flour and combine; add butter and stir with fork until incorporated.
Pour batter into cone-maker and process according to manufacturer's instructions; cool.
Prepare potato filling: In a large pot, bring potatoes and enough water to cover to a boil; cook just until just tender. Drain and reserve.
In large skillet over medium-high heat, combine onion, garlic and ginger with oil. Cook until onions are soft and translucent.
Add carrot and pepper. Push vegetables to edges of pan and place spices in center; saute until mustard seeds begin to pop, 1 to 2 minutes. Stir mustard seeds into vegetables. Add peas; saute 2 to 4 minutes. Add potatoes and mix well.
Prepare chutney: In food processor, combine yogurt, mint, jalapeno, cumin and salt; blend until well combined.
For service: Spoon 1 cup potato mixture into each savory waffle cone; garnish with 1 tablespoon chutney and serve.
Yield: 6 servings
Photo courtesy of Idaho Potato Commission
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