Lucky Star Savory Waffles Topped with “braised” Pilchards


“braised” Pilchard and Tomato:
1 medium onion, chopped
2 cloves garlic, roughly chopped
2 tbsp. olive oil
10g tomato paste
1 x 400g tin pilchards with juices
½ cup fresh parsley, chopped
Freshly ground black pepper to taste

1 ¾ cups flour
1 Tbsp. baking powder
2 Tbsp. sugar
½ tsp. salt
1 Tbsp. fresh rosemary, finely chopped
1 ½ cup cheddar cheese, grated
3 eggs
½ cup butter
1 cup milk
½ cup water


  1. For the “braised” pilchards heat the oil in a large pot and sauté the onion until they soften. Add the garlic and cook for about 1-2 minutes.
  2. Add the tomato paste and sauté with the onions for about 4 minutes.
  3. Add about 75ml of water to the frying pan.
  4. Bring the mixture to a simmer and cook on low heat for about 10 minutes stirring occasionally. Add more liquid if the mixture looks too dry.
  5. Add the pilchards with their sauce, the salt and freshly ground black pepper and cook for about 2 minutes until the pilchards are heated through.
  6. In the meantime, start with the waffles by preheating a waffle iron on medium heat.
  7. In a large bowl, sift together flour, baking powder, sugar and salt. Whisk in the rosemary and cheddar cheese.
  8. In another bowl, whisk together the eggs, melted butter, milk and water.
  9. Pour the liquid ingredients into the dry ingredients and quickly fold together just until the flour is moistened.
  10. Spray the waffle iron with non-stick spray and pour in the batter.
  11. Cook until steam is no longer rising from the waffle iron.
  12. Top with the pilchard mixture and serve immediately.