I think it’s time that we talked more about the mighty jaffle.
For hundreds of years, people have been putting fillings between two pieces of bread and putting it all in a cast iron jaffle maker and sticking it into an open fire. Ok, perhaps I made most of that up, but it could very well have been true.
The question of what to put between those two slices of bread is an enduring one – and one that needs more scientific research. Clancy started with a poll of sorts – on Facebook. Some seriously good suggestions came up. We had (amongst others):
The roast lamb dinner jaffle
The breakfast jaffle
The eggs bennie jaffle
The banana cheesecake jaffle
The banana and Nutella jaffle
The apple pie jaffle
The Peking duck jaffle
Mexican pulled pork, taco sauce and guacamole
The ham and pineapple pizza jaffle
The meat-lovers pizza jaffle
The plastic cheese and peanut butter jaffle…yes, really…apparently late at night
The kid’s favourite – the spaghetti bolognese jaffle
A good jaffle has to be able to be eaten in one hand
The jaffle has to involve either leftovers or basic esky and pantry staples.
The jaffle shouldn’t involve the pre-cooking of any filling for the express purpose of being used in the jaffle (see the comment above about leftovers)
Any sort of bread or bread-like product is permitted in the jaffle
The jaffle can be cooked either directly on the fire or on the hot plate.
The best sort, though, are the jaffles you make on your final lunch when you have a heap of leftovers that need to be used up before you pack up. Think chicken and camembert, chicken, chorizo and cheese.