Corned beef jaffles

Corned beef has been adopted into the modern Aboriginal cooking, as it’s an ideal protein for feeding large families. This ‘snack-hack’ from Bjorn Stewart is a fantastic way to use up last night’s corned beef leftovers using your jaffle maker.

Credit: Jiwon Kim

• serves

  2

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• vegetable oil, for cooking
• 4 thick slices cooked corned beef
• 100 g softened butter
• 4 slices wholegrain bread
• 4 slices tasty cheese
• 2 tbsp sweet mustard sandwich pickles (relish)

Instructions

1. Heat a small drizzle of vegetable oil in a medium frying pan over medium-high heat. When the pan is hot, cook the corned beef slices in batches, until golden on each side, then transfer to a plate. Repeat until all the corned beef has been pan-fried.

2. Preheat a jaffle maker. Butter both sides of the bread, then place on a work surface. Top half the slices with the corned beef and cheese slices (two slices per sandwich), and spread the remaining halves with the pickled relish, then sandwich the halves to close.

3. Place the two sandwiches into a jaffle maker and cook until the cheese is melted and the bread is toasted. Serve.

Photography by Jiwon Kim.

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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.

Stream free On Demand

Homestyle Hacks

Watch the full episode here

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Watch the full episode here

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