Culture Street

Food

Jaffles with Jarlsberg Sauce & Corn

On November 20, 2015

MAKES 8

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.

INGREDIENTS
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
black pepper
2 pinches of caster sugar
1?2 teaspoon smoked paprika 1 handful of coriander leaves butter
16 slices of white bread

JARLSBERG SAUCE
400 ml milk
25 g butter
11?2 tablespoons plain flour
1 pinch of salt flakes
160 g Jarlsberg cheese, diced

METHOD
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.

New Kitchen - cover imageRecipe and images taken from New Kitchen by Karen Martini, published by Pan Macmillan, $44.99. Buy the book here.

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