This recipe is all about fun and mashing together ingredients that play with your mind, just a little bit. I would imagine this is what Kim Jong Un says we all eat for breakfast, a mighty stack of American waffles, blue cheese, very posh fig chutney smothered in Korean hot sauce.

Our not so North Korean hot sauce is a staple in our kitchen. I taste like ketchup went to Vegas for a night, you know what I mean??

Try this combo as a snack with a vino, a big old glass of red or roast and smoke a chook and serve with rice, Korean hot sauce and our beautiful smoky gai lan recipe.

You Will Need

Good quality soft blue cheese

A batch of our famous waffles or use store bought

Our Fig Chutney, you can use store bought but ours really is a key component to this recipe.

Korean Hot Sauce

6 Tbsp Fermented Chilli Paste (gochujang)

1 Tbsp Korean chilli powder

1/2 cup Blackberry Vinegar (or similar tart fruit vinegar)

1 ½ Carrots

2 large garlic cloves

1 Tbsp ABC Kecap Manis

½ cup Light Soy

1 Braeburn Apple

1 Pear

1 large Shallot

Add all ingredients to a Vitamix and blend on high until completely smooth. Add a little more soy sauce and ABC sauce to balance out the sweetness and seasoning. Store in an air-tight container in the refrigerator. The sauce will last for about 1 month, it will begin to ferment and change over time in flavor, sourness, sweetness and salty elements will develop.

To put together

Toast waffles until crisp and cut into wedges. Thinly slice pieces of blue cheese and set aside. Place a spoonful of fig chutney on each waffle, top with blue cheese and a small dollop of Korean hot sauce. The sauce is strong so be careful not to put to much on and over power the rest of the flavors. Serve on a platter and enjoy.