Beef and goat’s cheese jaffles
|5 ml||fresh chillies — 573|
|1/2||onion — finely chopped|
|7.5 ml||garlic — cloves, crushed|
|15 ml||paprika — smoked|
|7.5 ml||fresh thyme — finely chopped|
|250 g||beef mince|
|2||tomatoes — chopped|
|125 g||sweetcorn — tinned|
|15 ml||fresh chives|
|15 ml||sweet chilli sauce|
|150 g||goat's milk cheese — log, crumbled|
|12||bread — slices|
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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