Jaf­fle grid­dle­cakes

YOU Best Recipes: Braai - - Contents -

YOU food ed­i­tor Car­men Niehaus says that years ago her foodie friend Niel Stem­met would wel­come his guests in Uping­ton with a snack con­sist­ing of grid­dle­cakes with de­li­cious top­pings. We’ve recre­ated the con­cept with a quick grid­dle­cake dough cooked in a jaf­fle iron over the fire.

GRID­DLE CAKE DOUGH 4x250ml (4c) cake flour 4 ml bi­car­bon­ate of soda 8 ml cream of tar­tar

5ml (1t)salt 60 ml (¼ c) but­ter 375 ml (1½ c) but­ter­milk TO FIN­ISH oil for greas­ing sea salt flakes or toasted seed mix olive oil for dip­ping

1 Dough Sift to­gether the dry in­gre­di­ents, rub in the but­ter, pour in the but­ter­milk and mix to a stiff dough. Di­vide into 4 pieces, roll each into a long sausage and cut into 4-cm thick slices. Press to flat­ten.

2 Fill­ing com­bos Pack the fill­ing com­bos of your choice onto the mid­dle of half the dough discs and top each with another disc.

3 To fin­ish Heat a jaf­fle iron over the fire un­til hot and grease the in­side with oil. Add a dough sand­wich, close the jaf­fle iron and braai over the coals, turn­ing of­ten, un­til the sand­wich is done.

4 Sprin­kle salt flakes or seeds over the sand­wiches. Serve with olive oil for dip­ping.


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