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Biltong and Cheese Jaffle


cheese and biltong gives this jaffle a distinct South African flavour

  • Yields: 4 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 5 mins
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2 Tbsp peach chutney
1 ½ C (375 ml) cheese, grated
200 g biltong, sliced
2 Tbsp (30 ml) butter, allowed to soften
8 slices brown bread

Mix the chutney, cheese and biltong together.
Spread one side of the slices of bread with the butter. Turn one of the slices over (buttered side down) and place in the bottom half of the jaffle iron.
Fill with filling (reserving enough filling for the other 3 sandwiches) and top with another slice of bread (buttered side up).
Close the jaffle iron and cook over hot coals, or on a preheated plate on the stovetop, until golden brown.