If you grew up in the 80’s and 90’s, your mum, aunt or gran probably had one of these babies. A jaffel pan.
From as far back as I can remember of my early childhood, memories of these handy bread toasters linger in my mind. Reels of images from every church bazaar and fete since I was three, showcasing what seems to have been every woman in church baking pancakes, selling trifles and making Jaffels.
It seems to be a good old South African treat, and by combining your favorite filling combinations it can be transformed in a traditional yet charming meal idea.
I decided on the traditional Savoury Mince Jaffel, which consisted of two pieces of bread, toasted in the jaffel pan with a filling of savoury mince, cheese, tomato, onion, ketchup and mustard. It is a perfect idea for a picnic or for the kiddies lunchboxes.
I say – Jaai – dinner is served!
You can easily treat the family with delightful fillings like chicken mayo and cheese or even a nifty breakfast meal by toasting bacon, egg and cheese jaffels for brunch! Enjoy!
|Prep Time||10 min|
|Cook Time||20 min|
- 8 slices white bread
- 4 tablespoons butter
- 15 ml olive oil
- 2 cloves garlic minced
- 2 bird eye chili chopped
- 1 small onion finely chopped
- 500 gr beef mince
- 1 large potato peeled and chopped fine
- 1 carrot peeled and chopped
- 2 cups water
- 1/2 packet instant brown onion soup
- salt and black pepper to season
- 8 slices tomato
- 1 cup greated cheddar cheese
- 2 tablespoons tomato sauce
- 2 tablespoons mustard
- Make the savoury mince by heating the olive oil and saute the garlic, chili and onion until translucent.
- Add the mince and brown.
- Add water with potatoes and carrots.
- Cook for 30 min until vegetables are soft.
- Add the instant brown onion soup powder and mix through, simmering for a few more minutes until thickened. Set aside.
- Before you start, make sure you have a hot stove plate and some nonstick spray to prepare your jaffel pan with.
- Put the closed jaffel pan flat on the stove top, and heat it up. Real hot.
- Carefully open the jaffel pan, add a slice of buttered bread on the hot surface, with spoonsful of savoury mince, a slice of tomato, about a tablespoon of grated cheddar and a squeeze of tomato sauce and mustard.
- Top with another buttered slice, close, remove the crust by sliding a knife around the edges and back to the stovetop.
- Check every 15 – 20 seconds by turning the hot side over, open and catch a glimpse of the toasty goodness.
- Turn over to toast the other side. Remove carefully, let cool slightly and enjoy!
Are Jaffel irons still available. I remember them well and would love to get hold of one. I am an ex South African living in Australia.