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Darren Purchese's spicy lamb mince jaffle

Name: Darren Purchese's spicy lamb mince jaffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 8 slices white sandwich loaf; 500g Greek-style yoghurt; 1 tsp salt flakes; 1 brown onion, finely diced; 1 birdseye chilli, deseeded and chopped; 2 garlic cloves, grated; 50ml light olive oil; 500g lamb mince; 1 tbs tomato paste; 2 cups (500ml) chicken stock; 50g pine nuts, toasted; 1 tsp cayenne pepper; 1 tsp allspice; 3 tbs chopped coriander leaves; 1 tbs chopped flat-leaf parsley leaves; 80g unsalted butter, softened

2 ratings

15m

30m

Darren Purchese's spicy lamb mince jaffle with soft labneh spread

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by delicious. team

delicious. team

Jun 23, 2001

This lamb comes from a borek recipe from my wife, Cath, who is a Middle Eastern food expert. It’s easy to make, delicious and the pine nuts are a great addition. The spices and herbs are added last to keep things fresh, says Darren. Recipe from Darren Purchese's new cookbook, Chefs Eat Toasties Too, published by Hardie Grant Books ($29.99), available nationally.

8 slices white sandwich loaf
500g Greek-style yoghurt
1 tsp salt flakes
1 brown onion, finely diced
1 birdseye chilli, deseeded and chopped
2 garlic cloves, grated
50ml light olive oil
500g lamb mince
1 tbs tomato paste
2 cups (500ml) chicken stock
50g pine nuts, toasted
1 tsp cayenne pepper
1 tsp allspice
3 tbs chopped coriander leaves
1 tbs chopped flat-leaf parsley leaves
80g unsalted butter, softened

Method

1.

Make the labneh a day ahead. Mix the yoghurt with the salt and pour it into a sieve lined with muslin (cheesecloth) set over a plastic container. Leave to hang overnight to extract all of the whey. Transfer the thick labneh to a plastic container and store in the refrigerator until needed. Discard the whey.
2.

In a large cast-iron or heavy-based saucepan, gently fry the onion, chilli and garlic in the oil for a few minutes over medium heat until translucent. Raise the heat to medium-high and add the lamb. Brown it off and mix with a wooden spoon until all the juices have evaporated. Just as the meat starts to catch on the bottom of the saucepan, add the tomato paste and fry for another minute or so.
3.

Add the chicken stock to deglaze the pan and stir. Reduce the heat to low and simmer gently for about 10 minutes or until all the liquid has evaporated. Remove from the heat and leave to cool. Add the pine nuts, spices and herbs and mix well.
4.

Preheat a jaffle maker. Butter one side of each of the slices of bread. Assemble your four sandwiches directly in the jaffle maker (two at a time if that is the size of your machine). Place the bread slices, butter side down, in the jaffle maker and add 3-4 heaped tbs spicy lamb. Spread to just inside the edges of the bread. Top with the remaining slices of bread, buttered side up. Close the jaffle maker and cook until the sandwiches are golden brown and sealed. Serve with the labneh as a spread.