1 tin Corned Beef (425 grams)
1 large onion, finely chopped
5 to 6 green chilies, slit and finely chopped
75 to 100 grams block of Britannia cheese, diced into tiny pieces
1 teaspoon coarsely ground black pepper
- Empty out the corned beef in a large vessel and mash it up with a fork. Ensure there are no lumps.
- Add the chopped onions, green chilies, black pepper powder, cheese dices and mix well.
- Check for seasoning and add extra black pepper powder if you want an extra zing.
- Take a slice of bread, apply a good amount (but not excess or it will ooze out) of the Corned Beef mix on the slice. Cover that with another slice of bread. Keep aside. Repeat with remaining bread slices until all the Corned Beef mix is used up.
- Heat the Jaffle machine as directed on the box.
- When the Jaffle machine indicates it is ready for use, apply butter on the outer sides of the sandwich; this is to ensure the bread does not stick to the Jaffle machine. Gently lay the sandwich into the first slot of the Jaffle machine. Repeat, for the second sandwich slot.
- Close the Jaffle machine and grill till machine pings, or changes light indicator colour, to let you know the Jaffles are ready.
- Repeat the process with each sandwich until all the Jaffles are done.
- Serve piping hot with ketchup or a bowl of hot soup.
had used way more cheese, but I wish I hadn’t because it oozed out a hellava
lot and cleaning the Jaffle machine took way longer than it took for me to make
the Jaffles. *very sheepish look*
- The tinned Corned Beef mix will not require any salt as it already contains salt (and cheese).
of grating the cheese, I chose to cut tiny dices of the cheese as that gave off
intermittent bursts of cheese. Grated cheese would give one monotonous flavour
through every bite.
- Do apply butter to the bread slices from the outer side as not only will that prevent the sandwich from sticking, it will also give the sandwich a gorgeous golden glow. And of course, it goes without saying, just like bacon, butter makes everything better. 😉
- If you prefer a deep golden-brown colour, grill them a little longer, even after the ‘done’ light goes on.
- If you have a large family and are making lots of Jaffles, do keep serving them to the family as you make them to ensure the Jaffles are served piping hot. Warm or cold Jaffles are no fun, more so if they have cheese in them. Bleh!
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A few extra photographs..