cooked using a campfire jaffle iron

Serves: 2

4 slices multi-grain bread

2 tsp wholegrain mustard

8 slices corned beef, thinly sliced

1 cup prepared sauerkraut

unsalted butter

2 dill pickles to serve beside the tastiest jaffle

Spread the slices of bread with the mustard and pile on the sliced corned beef and sauerkraut.
Top with another slice of bread, and butter the outside on both sides of the sandwich.
Use either a cast jaffle iron or an electric version to cook the jaffle until golden and toasty.
To serve, cut in half and top with a dill pickle.

MAC ‘N’ CHEESE WAFFLE

cooked with a fry pan

Serves: 4

1 tbsp unsalted butter

1 tbsp plain flour

1 cup full cream milk

generous pinch ground nutmeg

1 tsp English mustard

2 tbsp chopped parsley

salt and pepper, to taste

100g dried macaroni

¾ cup grated Gruyere cheese

¼ cup grated parmesan

4 slices bacon

8 slices of crusty bread

extra butter, for spreading

Gently melt the butter in a medium-size saucepan. When bubbling, add the flour and continue to stir for 2 to 3 minutes to cook.
Gradually add the milk, whisking after each addition, until a firm and smooth béchamel is made.
Season with nutmeg, mustard, parsley, salt and pepper.
Cook the pasta according to the packet directions, drain. While still hot, stir the cooked macaroni and grated cheeses into the béchamel. 
Meanwhile, cook the bacon slices under a preheated grill till crisp and golden.
Lay the slices of bread out in matching pairs. Divide the mac ’n cheese between four slices, top with matching slice of bread.
Generously butter the top of the bread.
Gently heat a large fry pan, then place the buttered side down to cook till lightly golden.
While the sandwich is cooking, butter the topside of the sandwich ready for turning. 
Turn and cook till golden.
Remove from pan, serve with bacon and sprinkle with salt.

FRENCH TOAST JAFFLE WITH LEMON CURD AND FRESH RASPBERRIES

cooked using a campfire jaffle iron

Serves: 4

1 egg

½ cup milk

vanilla extract, to taste

2 tbsp melted butter

4 slices white bread

1 jar purchased lemon curd

2 tbsp sugar

1 tsp ground cinnamon

fresh raspberries and cream, to serve

In a flat shallow bowl, whisk together the egg, milk and vanilla extract.
Brush the inside of the jaffle maker generously with melted butter. 
Quickly dip two slices of bread into the egg mixture.
Place onto the base of the jaffle maker and spoon a dollop of the lemon curd into the centre of each portion.
Dip the remaining bread slices and place on top of the curd, close the jaffle maker and cook till golden and crisp.
Mix the sugar and cinnamon together and sprinkle over the hot jaffles.
Serve with fresh raspberries and a spoonful of cream on the side.

SMASHED HERB AND CHILLI AVOCADO JAFFLE

cooked with a jaffle maker

Serves: 2

4 slices wholegrain bead

1 large ripe avocado

1 medium green chilli, seeded and finely chopped

grated zest and juice of 1 lime

2 spring onions, finely chopped

2 cloves garlic, crushed

½ cup fresh coriander leaves, torn

a few drops sesame oil

½ tsp fish sauce

salt and pepper, to season

unsalted butter

Scoop out the flesh from the avocado and mash roughly with a fork.
Mix through the remaining ingredients and season to taste.
Pile the smashed avocado onto two slices of bread and spread to the edges.
Top with the other slice.
Butter both sides and place into the jaffle maker of your choice.
Cook until golden and toasty.
Enjoy as is or serve with a poached egg as a breakfast option.

RAISIN WITH BANANA DRIZZLED WITH SALTED CARAMEL SAUCE

cooked on a BBQ

Serves: 4

3 ripe bananas 

4 slices raisin bread

unsalted butter
 

Salted Caramel Sauce

1/3 cup honey

2/3 cup brown sugar

60g unsalted butter

sea salt flakes

Roughly mash two bananas, reserve the other one for serving beside the jaffle.
Spread two slices of raisin bread with the banana then top with the other slices.
Butter both sides of the sandwich and place on the barbecue, cook until golden and crisp.
Meanwhile, make the caramel by combining the honey, brown sugar and butter in a saucepan and stirring all the time, bring to the boil.
Allow to boil for 2 to 3 minutes, then the caramel should be sticky and like a syrup.
Stir through some salt flakes, adjusting to suit your taste.
To serve the jaffles, place the prepared jaffles onto a plate with the reserved banana sliced on the side.
Drizzle with the salted caramel sauce or serve sauce on the side in a jug.