serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 8 slices sourdough or other bread
- 80 g (⅓ cup) tangy herb chutney,
- 60 g (¼ cup) mayonnaise
- 2 small-medium tomatoes, thinly sliced
Chorizo and rocket
- 1 tbsp vegetable oil
- ⅓ tsp brown mustard seeds
- 1 small-medium red onion, thinly sliced
- 20 slices chorizo
- 4 handfuls of rocket
Cheese and tomato
- 2 small-medium tomatoes, thinly sliced
- 100 g grated mature cheddar cheese
- ½ red onion, thinly sliced
Instructions
If making the chorizo and rocket jaffle, heat the oil in a frying pan over low-medium heat. Add the mustard seeds and cook for 30 seconds or until they begin to pop. Add the onion and a pinch of salt and cook for 10-12 minutes or until golden and caramelised.
To assemble, spread 1 tablespoon over 4 slices of bread. Top with the tomato, caramelised onion, chorizo and rocket. Spread the remaining slices of bread with mayonnaise, then place the lids on top and cook in a jaffle maker according to manufacturer’s instructions or until golden.
If making the cheese and tomato jaffle, spread 1 tablespoon herb chutney over 4 slices of bread. Top with the tomato, cheese and a little onion. Spread the remaining slices of bread with mayonnaise, then place the lids on top and cook in a jaffle maker according to manufacturer’s instructions or until golden.
starts Monday 4 April 2016 on Food Network Australia. Visit the for recipes and more.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
