Monday, 23 April 2012

JAFFELS.....on the BRAAI !

Recipe1:  Curry Jaffels with cheddar !
You can fill these with anything....from left over savoury mince, plain cheese and tomato, or ....

Caramelise some onions with a dash of balsamic and brown sugar until soft and brown.
Fill the bread with a generous helping of cheddar cheese.... you could even try a wheel of camembert with the onion......all absolute crowd pleaser!
A South African Croque Monsieur
Round Shape Jaffel Iron

You will need:

• bread
• jaffel iron
• sunflower oil Fry
• 1 medium onion, finely chopped
• 1 tablespoon curry powder
• 1 tablespoon turmeric
• 1 tbsp masala
• 1 tablespoon paprika
• salt and pepper to taste
• 1 small tin (65 g) tomato paste
• 2 carrots, grated
• 500 g mince
• 1 can (425 g) mixed vegetables
• 1 cup grated cheddar cheese
• butter for shortening
• 2 thick slices of bread per person

Here's how:

1.  Heat the oil in a pan and fry the onion over low heat until glossy.
2.  Add all the spices, seasonings, tomato paste and carrots and
     cook for about 5 minutes.
3.  Break now the meat into small pieces in the pan so that it can 
     evenly browned.  Fry for about 15 minutes.
4.  Stir the vegetables and heat until warmed through. Put the filling
     on one side so it can cool slightly. Stir in the cheese by.
5.  Spread the slices on one side with butter. Put one of the slices of
     bread with margarine side down in the jaffel pan.
6.  Create now 3 tablespoons of the bread meat filing. Place a 
     second slice of bread on top with the butter side up and pinch it 
     in the jaffel pan fast.
7.  Roast for about 5 minutes on medium coals directly or to the 
     brown bread and the cheese has melted. Turn it very frequently.

Tip:  This is a mild curry. For a little kick you can add chopped  chillies.

Caramelised Onion and Cheddar Jaffles
You will need:
  • 8 slices of white bread...buttered
  • For the White Sauce
  • 2 tablsp butter
  • 2 tablsp cake flour
  • 1/2 cup of milk
  • 2 tablesp wholegrain mustard
  • 1 cup of grated gruyere cheese
For the filling:
  • 1 cup of gruyere cheese, grated
  • some sage leaves 
  • some thinly sliced biltong...but you can use black forest ham
Here's how:
  1. Make the white sauce by melting the butter, add flour, mustard and cook out for about 2 mins. Add the milk and incorporate. Then add the gruyere and cook until melted. Add salt and pepper to taste.
  2. Put the cheese, sage, biltong on 4 slices of bread on the unbuttered sides. Put a big scoop of the cheese sauce in the middle of each. Then place the other slice of bread on top.
  3. Fry the bread on all sides until golden brown and the cheese starts to ooze!!! 

Tip:  You could even top it with a soft fried egg....