Name: Beef and goat's cheese jaffles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Bread
Ingredients: 1/2 onion finely chopped; 7.5 ml fresh garlic crushed; 15 ml smoked paprika; 7.5 ml fresh thyme finely chopped; 250 g beef mince; 2 tomatoes chopped; 125 g tinned sweetcorn; 15 ml fresh chives; 15 ml chutney; 15 ml sweet chilli sauce; 150 g goat's milk cheese log, crumbled; 12 bread slices buttered

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Ingredients (12)

1/2	onion — finely chopped
7.5 ml	fresh garlic — crushed
15 ml	smoked paprika
7.5 ml	fresh thyme — finely chopped
250 g	beef mince
2	tomatoes — chopped
125 g	tinned sweetcorn
15 ml	fresh chives
15 ml	chutney
15 ml	sweet chilli sauce
150 g	goat's milk cheese — log, crumbled
12	bread slices — buttered

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Method:

Heat the oil in a pan over medium heat. Add the onion and gently sauté for 5 minutes. Add the garlic, paprika and thyme. Stir in the mince and fry for a few minutes to brown.
Add in the tomatoes and cook for 15 minutes. Stir in the corn, chives, chutney and sweet chili sauce and season to taste. Allow to cool slightly before adding the goat’s cheese.

Spray the inside of the jaffle pan with a bit of cooking spray and heat it on the stove top over medium heat.
Butter the bread slices on the outside. Add a bit of filling to one slice and then top it off with another slice. Place it in the jaffle pan and cut off any bits sticking out of the pan. Gently cook it for 2-3 minutes on each side until golden and crisp.

Eat it straight away or if you’re packing it in for lunch then allow it to cool and then wrap it up in some baking paper or foil before placing it in the lunchbox. Enjoy it cold the next day or warm it up a bit if you have the facilities.

Tip: This mince recipe is so versatile. Simply double the recipe and use the leftover mince with nachos or add it to omelettes, pitas or pasta salads.

Tip: If you’re not a fan of goat’s cheese then grated gouda, cheddar, mozzarella or gruyere cheese will work just as well.

Recipe reprinted with permission of Illanique van Aswegen.

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