Somewhere between a pie and a toasted sarmie, jaffles make ideal travel companions. Curry mince is a classic, but try this alternative filling too.
Steak and cheddar jaffle. Image credit: Andreas Eislen
When travelling with raw meat is not an option, swap the steak for slices of biltong. Vegetarians can use sautéed brown mushrooms. Delicious with coleslaw on the side.
Steak and Cheddar Jaffles
Makes 6
• 6 x 70g minute steaks
• olive oil
• salt and pepper
• 12 slices bread, buttered on one side
• 90ml onion marmalade
• 2 cups grated mature cheddar cheese
Drizzle the steaks with olive oil and season. In a pan on high heat, flash-fry the steaks for two minutes (30 seconds on each side, flipped twice).
To assemble, place a steak on a slice of buttered bread, top with a dollop of onion marmalade and a handful of cheese, then close with another slice of bread.
How to make a jaffle
1. Butter a slice of bread and place it butter-side down in the jaffle iron.
2. Assemble your filling on top of it – this way you can ensure that you do not ‘overstuff’ your jaffle and that everything fits in the circle.
3. Butter another slice of bread and place it on top of the filling, butter side on the outside, and pinch the iron closed.
4. Use a serrated knife to trim off the corners of the bread sticking out from the edge of the jaffle iron.
5. Toast for about six minutes (three minutes a side) on medium-hot coals, over a gas ring or directly on a stovetop plate until golden-brown and crisp.
6. The cooked jaffle should slide out of the iron easily when it’s opened and tipped, but if it sticks, help it along by slipping a knife carefully between the iron and bread.
Choose your bread
• We used white bread but wholewheat, brown or seed loaf works perfectly too.
• Fresh ciabatta comes out crispier than normal white bread.
• Hamburger buns are a convenient alternative.
