This wonderful and inspired recipe comes from Roads less Travelled by Justin Bonello with Bertus Basson and Marthinus Ferreira, the cookbook that was born out of the second season of Ultimate Braai Master which flighted on SABC 3 towards the end of last year. This homegrown TV series is all about cooking in the outdoors with friends and takes the viewer on a massive road trip around Southern Africa to some of the most spectacular locations. I loved it.
What I loved the most about this book was a set of recipes that are diverse, interesting and some a little different. Like, duck wraps, Grey-winged francolin braai pie, seared yellowfin tuna burgers and braaied pizza. It also has tips on how to tackle a few basics like spatchcocking, deboning and jointing a chicken, all very important when it comes to a braai. The chefs have taken a few posh and classic dishes to the outdoor fire like Steak Diane, Chateaubriand with béarnaise sauce and Beef Wellington, and includes a few interesting desserts like double chocolate Chelsea buns, bread and butter pudding, Amarula and chocolate pancake cake and fire-baked lemon tart. I mean, who would have thought?
The book is filled with clever and new ideas for salads, snacks, sauces, seafood and side dishes. Even the seasoned outdoor cooking guru will pick up tips on baking and smoking with this book. It’s brilliant.
The book is styled and presented in a rustic way, and the food looks just like it would if you had made it in the great outdoors. The reader is taken on a trip to all the beautiful locations of the TV series from Hluhluwe Game Reserve, Lesotho, Soweto, Tsitsikama, to the Eastern Cape, the Wild Coast and up the West coast.
As for waffles, I would not be lying if I said they were one of my favourite desserts. I love them with loads of maple syrup, fresh fruit and ice cream. These raspberries, blueberries and sliced nectarine were heavenly sprinkled on top.
The recipe was super easy to whip up by hand, and the batter cooked easily in the jaffle iron This is seriously the perfect treat for when you are next cooking outdoors and desire a delicious dessert on the fire. I thought I would test out the batter in a conventional waffle iron too, and it was perfect there too.
This is what Justin wrote about the recipe :
“This is possibly the most brilliant concept I’ve ever come across, thanks to our seriously great food stylist, Caro. It makes me just want to repeat the words over and over again … ‘waffle jaffle waffle jaffle waffle jaffle waffle jaffle.’ I HATE that I wasn’t the one who thought of this … it brings a whole new level to what you can do on the braai for dessert when all you have is a jaffle iron, a fire and, coincidentally, the basic ingredients to make waffles. Sooooo tasty … thanks, Caro.”Print
- 2 cups of cake flour, sifted
- 1 teaspoon of baking powder
- a pinch of salt
- 1 teaspoon of baking soda
- 2 eggs, beaten
- 1½–2 cups of buttermilk
- ¼ cup of butter, melted
- Mix sifted flour, baking powder, salt and baking soda in a large bowl. Add the eggs, buttermilk and butter then mix well (you can just use a wooden spoon or big whisk for this). Grease the jaffle irons with some butter, then place over moderate coals. Once they’re hot, ladle waffle batter onto the jaffle irons, close them up and wait for the waffles to be crisp, golden and cooked through. (You’ll need to turn them over a couple of times.) Take them out of the jaffles, keep warm on the side and repeat until you’ve used up all the batter.
- Serve with:
- Chocolate sauce, ice cream and berries
- (or whatever tickles your fancy) and definitely some really good coffee to wash it all down.
Keywords: waffle, jaffles
Roads Less Travelled: The Ultimate Braai Master Second Series, Author: Justin Bonello with Bertus Basson & Marthinus Ferreira, written by Helena Lombard, Publisher: Penguin Books, RRP: R230, ‘Available at all good bookstores’).
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