Recipe of the day: Three jaffle recipes perfect for a light dinner
Picture: iStock
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The jaffle is probably one of the most iconic South African meals.
While it sounds like a foreign dish, it’s actually exactly the same as a toasted sarmie, the only difference being that the sides of the bread are completely closed together after being toasted and it is made using a jaffle iron.
You can also get a lot more creative with jaffles as you don’t run the risk of your fillings spilling out and creating a big mess.
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If you don’t have a jaffle iron but would like to try some of the recipes, you can buy one literally anywhere including from West Pack, Builders, Leroy Merlin, Cape Union Mart and even The Crazy Store.
Meanwhile, spread butter over one side of each slice of bread. Lay one slice of bacon on an angle in each hole of the jaffle maker. Top with one slice of bread, buttered-side down. Add avocado, then beans. Drizzle with sriracha. Sandwich with remaining bread slices, buttered-side up.
Top jaffle with remaining bacon. Close lid. Cook for 4 minutes or until golden. Serve.
Fry onions in the olive oil. Add the beef mince and garlic, season with salt and pepper and fry until cooked and golden brown.
Add the coriander, cumin, curry powder, and turmeric and fry for a few minutes to release all the flavours.
Add the chopped tomatoes and tomato paste and let the potjie simmer for about 30 minutes until most of the liquid has cooked off and you are happy with the consistency.
Let the mixture cool down.
Heat your jaffle iron, spread the slices of bread with butter on the outside and fill with the curry mince mixture. Cover with another slice of buttered bread, place the mince sandwich into you jaffle maker and place on the stove.
Toast the bread on both sides for about 8-10 minutes, checking in between your progress to make sure the bread does not burn, but gets a nice toasted colour and serve as is.
Preheat your jaffle iron. Spray oil over one side of 4 slices of bread. Place onto a flat surface, oil-side down. Spread half the mustard over bread slices.
Top with corned beef and gherkins. Spread remaining mustard over remaining bread slices. Sandwich together. Spray with oil.
Place sandwiches, 2 at a time, into jaffle iron. Cook for 6 to 8 minutes or until golden and crisp. Serve.