Bacon, egg and kasundi jaffle

Name: Bacon, egg and kasundi jaffle
Cook time: 30 min
Yield: 1
Cuisine: Contemporary
Ingredients: 2 slices square sandwich loaf; 2 slices middle bacon, grilled until well-coloured; 2 tbsp white vinegar; 1 egg; 1 tbsp kasundi relish; 

Frank Camorra

October 21, 2014

Bacon, egg and kasundi jaffleMarcel Aucar

Time:< 30 minsServes:1

For a speedy, tasty feed, it's hard to beat a golden crispy bacon and egg jaffle. For this recipe, I recommend using kasundi relish - the recipe makes a large amount but if sealed in sterilised jars will keep for a year.

Ingredients

2 slices square sandwich loaf
2 slices middle bacon, grilled until well-coloured
2 tbsp white vinegar
1 egg
1 tbsp kasundi relish

Kasundi tomato relish

125g fresh ginger, peeled and chopped
60g garlic cloves, peeled
30g green chilli, seeds removed
250ml malt vinegar
125ml vegetable oil
45g black mustard seeds
15g ground turmeric
40g ground cumin
40g smoked paprika
5g hot paprika
1kg tomatoes tinned or fresh ripe, pureed
125g brown sugar
20g salt

Method

Poach the eggs before you start the jaffles. Boil water in a small saucepan, add the vinegar, and turn it down to a simmer. Crack an egg into a small bowl and pour it into the centre of the simmering water. Stir it with a spoon gently and cook for about 3 minutes. Lift the egg out gently and chill in the fridge until needed.
Preheat the jaffle iron. Butter one slice of bread on one side. Place the bread, buttered side down, on a board, top with the bacon, then smear kasundi over the bacon. Place the egg in the middle and season with salt and pepper. Butter the other slice of bread and place on top of the egg, buttered side up. Place the sandwich in the jaffle iron and close gently so as not to break the egg (if your jaffle maker cuts it in half, that's OK, it will still taste good). Cook for about 4 minutes or until golden and crisp. Cut in half and serve.
Kasundi tomato relish
Place the ginger, garlic, chillies and 50ml of the vinegar in a food processor and puree to a smooth paste. Heat the oil in a frypan, add the dry spices and cook on a medium heat for 5 minutes. Add the ginger paste and cook for 5 minutes. Add the tomatoes, sugar, salt and remaining vinegar and simmer for an hour. When the oil comes to the top and it looks like a curry sauce, it is ready. Pour into sterilised jars and seal while hot for pantry storage; otherwise store in the fridge. Makes 1.5 litres.