Jaffels
Who loves Jaffels? No need to have them only at schools sports or bazaars. The amazing quality of the Jaffel-maker is its versatility, its ability to be used in open fire makes it an exciting addition to camping equipment and braai days. When cooking one Jaffel for myself, I place the maker on a hot plate stove and turn it over to crisp the other side.
Ingredients
- 45 ml olive oil
- 2 large onions finely chopped
- 2 cloves garlic
- 500 g beef mince
- 45 ml ground coriander
- 400 g tin of tomatoes
- 200 g sliced biltong
- 250 ml red wine
- Salt and freshly ground black pepper
- 16 slices white bread
Instructions
- Heat the oil in a medium saucepan. Add onion and garlic and stir fry lightly for 5 minutes or until onions begin to brown.
- Add the mince and coriander. Stir-fry for another about 5 - 8 minutes.
- Add tomatoes, biltong and red wine.
- Reduce heat and simmer slowly for about 20 - 25 minutes or until sauce reduced by about 2/3.
- Add salt and pepper to taste.
- Spread the bread with butter and place butter side out on Jaffel.
- Add spoonfuls of mince on the bread and put another slice of bread on top. Close the Jaffel with pressure securely, cut the edges off and fry over high heat (if you're camping, it will be hot coals or over high heat on the stove) for about 5 minutes per side or until golden brown.
- Serve hot.