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Waitrose Croissants4s
4sItem price
£2.55Price per unit
63.8p each0 added
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The pungency of kimchi mellows when fried in butter, but the depth of flavour remains, with enough sharpness to offset the buttery croissant and cheese. Cooking these in a pan allows for an almost crumb-free breakfast in bed, but you can bake too.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
For the kimchi, melt the butter in a large saucepan or sauté pan over a medium heat. Add the kimchi and sugar, stirring well to combine. Cook for 5 minutes, stirring occasionally. Add the mirin and continue to cook for a further 3-5 minutes until the kimchi has softened. Remove from the heat and set aside.
Slice the croissants in half horizontally. Layer the bottom pieces with a handful of grated Gruyère, followed by some warm buttered kimchi and another handful of Gruyère (use around 50g cheese per croissant). Finish with the croissant ‘tops’.
Heat a nonstick frying pan over a medium heat. When the pan is warm but not scorchingly hot, turn the heat down to low. Put the filled croissants in the pan bottom-side down and gently cook for 2-3 minutes on each side to crisp up and melt the cheese (you may have to do this in two batches). Don’t worry if bits of cheese fall into the pan; they will brown and add more flavour. (You can also heat the filled croissants in an oven – see below.) Slice in half and serve immediately while warm.
Typical values per serving when made using specific products in recipe
Energy | 1,852kJ/ 445kcals |
---|---|
Fat | 31g |
Saturated Fat | 19g |
Carbohydrates | 21g |
Sugars | 5.4g |
Fibre | 2.4g |
Protein | 18g |
Salt | 3g |
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