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
- Lay one slice of bread on the jaffle iron, buttered side facing out.
- 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.
- 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
- Fill a medium-sized pot with high sides almost to the brim with water. Bring to boil and add the vinegar.
- 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.
- 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.
- Poach for 3 minutes stirring occasionally to prevent the egg sticking to the bottom.
- Remove the egg with a slotted spoon and transfer to a plate lined with paper towel.
- Lay one slice of bread, buttered side facing out on the jaffle iron.
- 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.
- 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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