Seven-year-old Chase Borchard, the young founder of Chase Cakes, shares his love for the ‘mind-blowing’ taste of Jaffles – so much so that he wants everyone to give them a try!
Get your mind-blowing ingredients ready:
Bread (any of your choice)
Butter
- Advertisement -
Venison mince (Chase loves venison)
Tomato and onion mix
Guacamole
Jaffle maker
Gas stove
(Alternatively, use sandwich ham and cheese)
The Chase method:
- First things first, always put butter on the outside of the bread. This helps to make the jaffle toasty and also to not stick to the jaffle maker.
- Place one slice on the jaffle maker and start by adding your mince. I usually make my mince to last a few days and keep it in the fridge ready to use. It’s so simple: you cook it in a pan, I use any meat spice I can find in my mom’s cupboard, salt, braai salt and more spice (spice it gooood because venison has quite a strong wild taste that you need to flavour properly). I then add the tomato and onion mix and let it simmer till it’s all cooked through and yummy. Now, you can proceed to add this mince to your jaffle.
- Next, you add your guacamole and top it off with the last slice and some more butter on the outside.
- Once you close the jaffle maker, make sure you secure it tightly with the thingamajig and proceed to remove all the bread pieces that pop out on the sides.
- The final step is to toast it over your gas stoves flames – usually around 5 mins a side. Make sure to check it throughout that you don’t burn it and achieve the correct amount of ‘toastie-ness’.
Make it simple:
An alternative jaffle I also like to make that suits my little brother’s pallet more, is the straightforward ham and cheese jaffle. You can follow the same steps. Just replace the mince and guacamole with ham and cheese.
Pro Tip:
Parents are advised to keep an eye on the little ones in the kitchen. Fire and knife safety always comes first.
Text compiled and photographs: Gypseenia Lion Source: Chase Cakes
- Advertisement -
