Sweet & Smoky Pork Mince Jaffles
Golden, toasted jaffles filled with smoky pork mince, melted Cheddar and roasted tomato and onion relish.
- 4 ripe tomatoes, halved
- 2 medium red onions, cut into wedges
- 4 garlic cloves, unpeeled
- 2 Tbsp (30 ml) olive oil
- 1 tsp (5 ml) Cape Herb & Spice Sweet & Smoky BBQ Grinder
- Salt and freshly ground black pepper, to taste
- 1 Tbsp (15 ml) balsamic vinegar
- 1 Tbsp (15 ml) brown sugar
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 Tbsp (15 ml) olive oil
- 1kg pork mince
- 1onion, finely diced
- 2 garlic cloves, crushed
- 1 tsp (5 ml) fresh thyme leaves
- 3 Tbsp (45ml) Cape Herb & Spice Sweet & Smoky BBQ Grinder
- 1 tsp (5 ml) Cape Herb & Spice Smoked Paprika
- 2 Tbsp (30 ml) tomato paste
- 1 Tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) brown sugar
- Salt and freshly ground black pepper, to taste
- 60 g butter, softened
- 8 slices thick-cut white bread
- 200 g mature cheddar, grated
- Roasted Tomato & Onion Relish
- Preheat the oven to 200°C.
- Arrange the tomatoes, onions and garlic on a roasting tray. Drizzle with the olive oil and season with the Cape Herb & Spice Sweet & Smoky BBQ Grinder and salt and black pepper to taste.
- Roast for 35–40 minutes, or until the tomatoes have collapsed and the onions are beautifully caramelised.
- Allow to cool slightly before squeezing the garlic from its skins.
- Transfer the tomatoes, onions and garlic to a saucepan. Stir in the balsamic vinegar, brown sugar, Dijon mustard and Worcestershire sauce.
- Simmer gently for 30 minutes, stirring occasionally, until thick and jammy.
- Lightly crush with a potato masher or pulse briefly with a stick blender, leaving plenty of texture. Allow to cool.
- Heat the olive oil in a large frying pan over medium heat. Add the pork mince and cook until browned.
- Add the onion, garlic and thyme and continue cooking until softened.
- Stir in the Cape Herb & Spice Sweet & Smoky BBQ Grinder, Cape Herb & Spice Smoked Paprika and tomato paste. Cook for 2 minutes.
- Add the Worcestershire sauce and brown sugar and simmer gently for 8–10 minutes, or until rich and thick.
- Season to taste with salt and black pepper and allow the filling to cool slightly.
- Butter one side of each slice of bread. Place four slices butter-side down on a board.
- Spread each slice with 1 Tbsp (15 ml) of the roasted tomato and onion relish. Sprinkle over a little of the grated cheddar.
- Divide the pork mince evenly between the sandwiches, keeping the filling in the centre of the bread. Once you close the jaffle maker, some bread will be trimmed off. Top with the remaining cheddar and finish with the remaining bread slices, butter-side facing out. Close the jaffle iron and trim any crusts and excess bread.
- Toast the jaffles in a hot jaffle iron over medium braai coals for 4–5 minutes per side, turning regularly until crisp, golden, and the cheese has melted.
- Serve immediately with extra roasted tomato and onion relish on the side, if desired.
4 ripe tomatoes, halved 2 medium red onions, cut into wedges 4 garlic cloves, unpeeled 2 Tbsp (30 ml) olive oil 1 tsp (5 ml) Cape Herb & Spice Sweet & Smoky BBQ Grinder Salt and freshly ground black pepper, to taste 1 Tbsp (15 ml) balsamic vinegar 1 Tbsp (15 ml) brown sugar 1 tsp (5 ml) Dijon mustard 1 tsp (5 ml) Worcestershire sauce
1 Tbsp (15 ml) olive oil 1kg pork mince 1onion, finely diced 2 garlic cloves, crushed 1 tsp (5 ml) fresh thyme leaves 3 Tbsp (45ml) Cape Herb & Spice Sweet & Smoky BBQ Grinder 1 tsp (5 ml) Cape Herb & Spice Smoked Paprika 2 Tbsp (30 ml) tomato paste 1 Tbsp (15 ml) Worcestershire sauce 1 tsp (5 ml) brown sugar Salt and freshly ground black pepper, to taste
60 g butter, softened 8 slices thick-cut white bread 200 g mature cheddar, grated
