Australian
10 Minute Kitchen
From
10 Minute Kitchen
season
2
episode
6
Leftover Mexican Inspired Jaffles
With
Diana Chan
SERVES
4
Ingredients
Old El Paso Mexican Flavoured Rice
500g leftover Bolognese sauce
8 pieces of white bread
50g spreadable Butter
200g grated Cheese (mix of Mozzarella, Cheddar and Parmesan)
750ml San Pellegrino Mineral Water
1 sweet Potato chopped in strips
100g Tempura flour
160mL San Pellegrino sparkling water
1/4 cup olive oil
Old El Paso Taco Spice Mix
2 large dill pickles, sliced in half lengthways
Method
Preheat the jaffle maker.
If using leftover Bolognese sauce, warm slightly before filling.
Heat the rice according to packet instructions.
Mix all ingredients in large bowl.
To make the jaffles, divide mixture evenly on top of 4 slices of bread with the Bolognese sauce and the flavoured rice. Spread the mixture out leaving a 1cm border. Top each sandwich with cheese, and then top with the remaining bread.
Cook in the jaffle maker for 3-4 minutes or until golden brown.
Serve with pickles on side.
Boil sweet potatoes on medium heat until soft.
In a bowl mix tempura flour, Old El Paso spice mix and sparkling water to create a batter.
Coat the sweet potatoes in the batter.
Drop the sweet potato slices into a pot of boiling oil and fry for approx 2-3 mins.
Dust salt over fries for seasoning.
Diana Chan
Diana Chan won MasterChef Australia in 2017 with a precision-led repertoire built on Malaysian-Chinese home cooking. She hosts Asia Unplated, a tour through regional kitchens that treats the home cooks as the experts. Her recipes lean technical without losing the household feel they came from.
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