2 delicious jaffle recipes you just have to try

It’s the deep pocket of filling that defines a jaffle, positioning it somewhere between a pie and a toastie. Here’s what to put inside – besides savoury mince, of course.

1. The cheese toastie upgrade

The cheeses used here are the pale yellow mozzarella in the shape of a log available from Woolworths – a thick, round slice is the perfect fit for the jaffle’s dimensions and it melts beautifully – and Farmhouse Cheddar from Belton Farm, England (also from Woolworths), for its intensely savoury character. Tinned creamed corn lends body and sweetness.

Ingredients

Serves one (although you’ll probably want two)

• 1 thick slice mozzarella
• 1 tablespoon creamed sweetcorn
• 2 teaspoons finely sliced spring onions
• A few thin slices from a large, seeded chilli (optional)
• 1 heaped tablespoon of grated mature Cheddar
• 2 slices of white bread, each buttered well on one side
• Sea salt flakes and freshly ground black pepper

Cooking method

1. Lay one slice of bread on the jaffle iron, buttered side facing out.
2. Top with a slice of mozzarella, add the creamed corn, spring onions, chilli (if using) and Cheddar and cover with the next slice of bread, buttered side facing out.
3. Close the jaffle iron and cook over coals or a gas flame for 1 to 2 minutes per side or until toasted and golden. Serve immediately, sprinkled with sea salt and freshly ground black pepper.

 
For Sriracha fans: Skip the chilli inside and once the jaffles are cooked, squeeze cheffy squiggles of Sriracha over the plated jaffle/s.

2. The breakfast jaffle

It’s possible to cook an egg in a jaffle but the results are variable. The white can become one with the bread and although you can prevent this by lining the bread with butter or pre-sliced cheese squares, there’s no way of telling exactly when it’s cooked. Rather pre-poach an egg – the round shape is well suited and there’s more control over achieving a cooked white and runny yolk.

Ingredients

Serves one

• 1 egg
• 100ml white wine vinegar
• 2 rashers bacon, cooked until crisp and finely chopped
• 1 square slice of pre-sliced Cheddar
• 2 slices of white bread, each buttered well on one side
• Sea salt flakes and freshly ground black pepper

Cooking method

1. Fill a medium-sized pot with high sides almost to the brim with water. Bring to boil and add the vinegar.
2. Break the egg into a small cup or ramekin. Keep the water just below bubbling (medium to medium-low heat) – it should be steaming with bubbles forming on the bottom but never quite breaking into a boil.
3. Stir up the water to form a whirlpool. Then bring the cup or ramekin right to surface of the water in the centre of the whirlpool, tip in the egg and let it fall to the bottom.
4. Poach for 3 minutes stirring occasionally to prevent the egg sticking to the bottom.
5. Remove the egg with a slotted spoon and transfer to a plate lined with paper towel.
6. Lay one slice of bread, buttered side facing out on the jaffle iron.
7. Top with the cheese, place the egg on top and season well. Sprinkle over the finely chopped bacon and cover with the other slice of bread, buttered side facing out.
8. Close the jaffle iron and cook over coals or a gas flame for 1 to 2 minutes per side or until toasted and golden.

 
Variation – the McMuffin Makeover: Fry the egg sunny-side up and substitute a slice of cooked ham for the bacon.

 
Another recipe to try: Traditional South African bobotie recipe

For more jaffle goodness, and to find the right jaffle iron, get yourself a copy of the April issue of Getaway magazine.

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