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GOOD OLD JAFFLE IRON (Toastie or Pie Iron) RECIPES



 

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GOOD OLD JAFFLE IRON (Toastie or Pie Iron) RECIPES

In Australia we call then Jaffle Irons, in America they are Pie Irons or Toasties. Whatever they are called they are always a favourite with everyone when camping. They make a quick and easy breakfast or lunch, or an easy as pie dinner. It’s almost endless what you can put into them as a filling; it’s really up to you and what you have on hand.

There’s a bit of an art to getting them right, so that the outside is nice and brown and not burned and the inside cooked and hot. Placement on the fire or coals is critical, so practice makes perfect.

A technique to help stop your jaffles getting burnt before the filling is cooked, is to place the jaffle iron on a small bed of coals just outside the main fire. Another method is to place the jaffle iron so that it sits just a little above the actual coals with no direct contact so the heat isn’t as intense on the outside of the jaffle. Personally I prefer this way of cooking. And remember to turn your jaffle over a few times during the cooking as it will help stop burning.

Hopefully the recipes below will give you food for thought and show that there’s more to a jaffle than just bacon and egg!!

 

baked bean ham cheese jaffle

A Man’s Jaffle

Preparation time: 5 minutes
Cooking time: 3 to 5 minutes for each side (approx. – timing will depend on the heat from your coals)

For each jaffle you’ll need:
2 slices of bread
a little butter
1 x slice cheese
1 to 2 tblspns baked beans (whatever flavour you want)
drained
1 x slice ham

Preheat your jaffle.
Lightly spread each bread slice with a little butter.
Place the bread buttered-side down into the jaffle.
Spoon in the baked beans and spread out evenly, but don’t go all the way to the sides!! Then add the ham and cheese.
Top with the remaining bread slice, butter-side up.
Cook for a few minutes on each side until golden brown.
While the jaffles are still in the irons, cut off any burnt edges.
Cool slightly before eating so you don’t burn the insides of your mouth.

Viv’s hint: best to drain the baked beans if the mixture has a lot of liquid.

   
apple cranberry and maple jaffles

Apple, Cranberry and Maple Jaffles

Preparation time: 5 minutes
Cooking time: 3 to 5 minutes for each side (approx. – timing will depend on the heat from your coals)

For each jaffle you’ll need the following. Quantities are just a guide; you may like to use more or less:
2 slices of bread
a little butter
1 to 2 tspns cream cheese (more or less depending on how thick you want it on the bread)
apple slices cut thinly – you’ll need about a 1/3 of a medium apple for each jaffle (or use canned apple slices)
pinch ground cinnamon – optional, but if you use it sparingly it adds a lovely flavour to the apple
1 tspn maple syrup (more or less to taste)
1 tblspn dried cranberries
½ to 1 tblspn roasted chopped walnuts/pecans or toasted slivered almonds

Preheat your jaffle.
Lightly spread each bread slice with a little butter.
Place the bread buttered-side down into the jaffle.
Spread the bread with a little cream cheese, then add the apple slices and spread out evenly, but don’t go all the way to the sides!!
Sprinkle a little ground cinnamon over the apple slices and then pour over a little maple syrup.
Finish with a sprinkling of dried cranberries and nuts.
Top with the remaining bread slice, butter-side up.
Cook for a few minutes on each side until golden brown.
While the jaffles are still in the irons, cut off any burnt edges.
Cool slightly before eating so you don’t burn the insides of your mouth.

Viv’s hint: You need to cut the apple slices thinly or they won’t soften quickly enough in the short cooking time. Also try using fruit loaf slices instead of white or brown bread. Use sultanas instead of dried cranberries. Use honey instead of maple syrup. You can also serve them with a dollop of vanilla yoghurt or cream on the side.

   

Apple Syrupy Jaffles

Makes: 4 to 6 depending on how much filling you put in each sandwich.

1 x large can pie apple slices
2 tablespoons maple or golden syrup
good pinch ground cinnamon – optional, but goes so well with the apple
a little butter
handful sultanas - optional
handful toasted walnuts or pecans – chopped. Optional
8 or 12 x slices bread
cream, ice cream or yoghurt to serve

Combine the cooked pie apples slices with the maple or golden syrup and the cinnamon and gently fold to combine.
Let it sit for a little while if you can so that the apples take on the flavour of the syrup.
Pre-heat your jaffle.
Lightly spread each bread slice with a little butter.
Place the bread buttered-side down into the jaffle.
Divide the apple mixture evenly between the bread slices, but keep it a little way in from the edges so the edges seal and the apple doesn’t ooze out.
Sprinkle some sultanas and nuts over the top of the apple if using.
Top with the remaining bread slice, butter-side up.
Cook for a few minutes on each side until golden brown.
While the jaffles are still in the irons, cut off any burnt edges.
Cool slightly before eating so you don’t burn the insides of your mouth. Cut in half and serve with a dollop of cream, ice cream or yoghurt.

Viv’s Hint: you can stew your own apple slices if you like, but canned is easier. Any leftover apple mixture is great on your cereal. To make sure the sultanas are lovely and moist, soak them for a short while before using in some apple juice or similar if you have it.
If you want to be really decadent, sprinkle a mixture of sugar and cinnamon over the top of the hot cooked jaffle before serving.

 

 

Here are some other ideas as fillings for Jaffles:
A combination of:
Sour cream, cheese, spring onion and bacon. (Cook the bacon before using in the jaffle.
Brie (soft cheese), grapes and avocado.
Turkey, Brie and cranberry.
Thin slices of apple and tasty cheese. Fruit or Raisin bread goes well with this.
Peanut butter S’mores: chocolate, marshmallow and peanut butter.
Strawberries, banana and Nutella spread.

Use hash browns in place of bread – defrost and break down and then pack into each side of your jaffle iron. Or if you can buy just the packaged shredded potato that will work as well.

Handy Hints of the Month when cooking Jaffle Irons
• Prepare a fire and let it burn down to coals.
• Pre-heat jaffle irons over the coals.
• Before adding the bread/filling, spray the inside of the jaffle iron with a little oil spray, or rub over with some butter or margarine on a little bit of paper towel. It will make it easier to remove the ‘toastie’ when ready.
• Try and keep the jaffle iron level while cooking.
• Try cracking an egg into a small bowl and giving it a slight whisk before placing directly onto the bread
• Flip regularly, about every 15 to 30 seconds – it will help prevent burning.
• Be adventurous – try using puff pastry, short pasty, egg roll wrappers, hash browns, tortillas, pita bread and wraps.
• Be very careful when you take that first bite, especially with children. They are VERY hot inside and you can easily burn your mouth!!!

 

 

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