I ate many a jaffle growing up, but the old Martini repertoire
didn't really stretch past baked beans with egg or cheese. Well, dad used to make them with cold bolognaise and egg, but we used to turn our noses up at that – sorry, Dad, you were right about that one. Whether using up some leftover Bolognaise or Sausage Ragu with some torn buffalo mozzarella, making this creamy corn version from scratch, or exploring other combinations, the possibilities are almost endless. You could use this cheesy sauce with some tuna for a pretty spectacular tuna melt, or even try a sweet jaffle with mashed banana and chocolate, if that’s more your thing.
1 tablespoon extra-virgin olive oil 1 garlic clove, sliced
3 corn cobs, kernels sliced off
1 long green chilli, finely chopped
salt flakes and freshly ground
2 pinches of caster sugar
1?2 teaspoon smoked paprika 1 handful of coriander leaves butter
16 slices of white bread
400 ml milk
25 g butter
11?2 tablespoons plain flour
1 pinch of salt flakes
160 g Jarlsberg cheese, diced
You will need a jaffle maker for this recipe.
Heat the oil in a large frying pan over medium heat. Add the garlic and fry for about 2 minutes until fragrant. Add the corn and chilli, season and cook for 10 minutes over low heat, stirring occasionally. Stir in the sugar and paprika and cook for a minute or so. Stir through the coriander and take off the heat.
For the Jarlsberg sauce, add the milk to a small saucepan, bring to a simmer and turn off the heat. Melt the butter in a medium saucepan over medium heat. Add the flour and stir continuously for 2 minutes. Whisk in the warm milk to form a smooth sauce. Add the salt and cook for 4 minutes until thickened and silky. Add the cheese and stir over low heat until melted. Take off the heat and cool.
Butter one side of each slice of bread. Place a slice of bread, buttered side down, in each jaffle bay and spoon on some sauce. Follow with some corn and top with another slice of bread, buttered side up. Cook until golden and repeat.
Recipe and images taken from New Kitchen by Karen Martini, published by Pan Macmillan, $44.99. Buy the book here.
This summery dish was bought out by Nonna Sardo. The delicate basil and tangy lemon mixed with the flavour of aniseed from the brown sugar make a very simple dish...On April 12, 2013
Two little words have given us more pleasure on the set of MasterChef than anyOn November 7, 2013
It is looking like it will be a fabulous final at the tennis this Sunday. Whether you are heading to Melbourne Park or watching from home, make the most of...On January 30, 2015
Bringing together sweet blueberries and sour lemons, this simple cheesecake is light but luscious. It’s the perfect end to a lazy summer meal.On April 1, 2016
This is one of the easiest cakes to whip up in seconds. Whenever we had a craving for something sweet, my mum would make this, which she simply called biskvit...On July 17, 2015
This is probably the most famous lentil dish coming out of India – yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chilli. It has...On June 12, 2015