Cooking

Take a Fresh Look…at Hawaiian’s Bassendean and a Cheesy Chicken Jaffle

Hawaiian's BassendeanChef Iain Lawless worked with WA property group Hawaiian last year to bring us the Food Circus, a great event that brought food stalls and circus fun to eight Hawaiian-owned shopping centres.

Iain has now teamed up with the some of the Hawaiian centres to create free recipe booklet containing a selection of easy-to-follow and healthy recipes as part of their Take a Fresh Look at Food campaign.

The booklet features three main meals that will feed a family of four, and follow-on recipes that make use of any leftovers to reduce waste (and just as importantly, save money!)

IMG_0404_smI grabbed my free recipe booklet from Hawaiian’s Bassendean and was immediately drawn to the cheesy chicken jaffle, a follow-on recipe from the poached chicken, soba noodles & Asian herbs with hot sesame dressing.

The main recipe requires poaching a whole chicken in a pot of water, which is quite straightforward when you follow the instructions. The remainder of the recipe includes cooking some noodles, assembling a salad and mixing a dressing so it’s well within the reach of most home cooks. The broth left over after poaching the chicken is used in the other follow-on recipe, crispy skinned chicken with ginger rice & Asian broth.

If poaching the chicken sounds a bit daunting – or if, like me, you just want to skip straight to the jaffle – you could either buy a cooked BBQ chicken, some pre-shredded chicken breast from the deli counter…

Hawaiian's Bassendean…or poach some seasoned chicken breasts in your crazy-food-blogger sous vide machine (2 hours at 66C gives a good texture for sandwiches & salads).

Hawaiian's BassendeanSo here’s the recipe for the jaffle; apparently it “serves 1” but I think it’s supposed to read “makes 1 sandwich”.

  • 2 slices of white or brown bread, buttered
  • 1 tsp Dijon mustard
  • 30g cheddar cheese, grated
  • 30g Swiss cheese, sliced (1-2 slices)
  • handful of poached chicken, shredded
  • 2 dill pickles, sliced

Of course you can alter these ingredients to suit your taste, or add whatever you find lurking in the back of the fridge. I love mozzarella in a jaffle, I don’t think you can ever have too many types of cheese in a toasted sandwich.

Hawaiian's BassendeanMethod:

  • place the bread buttered side down
  • top with mustard, cheese, chicken & pickles (in that order)
  • toast in jaffle or sandwich maker until golden
  • enjoy! But watch out for hot, melty cheese…

Hawaiian's BassendeanAs you can see, I don’t have a jaffle machine, but my sandwich press did the job just as well and the end-result was delicious! If you don’t have a fancy sandwich-making gadget, you can use a frying pan and press down on the sandwich while cooking or just put something heavy (and clean) on top of it.

The free Take a fresh look at…food recipe booklet is available from Hawaiian’s Bassendean and their other Perth shopping centres – The Park Centre in Vic Park, The Mezz in Mount Hawthorn, Noranda Shopping Village, Melville Plaza and Forrestfield Forum & Marketplace.

There’s also a competition to win a week’s worth of groceries – check it out here.

Hawaiian’s Bassendean
West Road, Corner of Guildford Road Bassendean WA 6054
Monday-Friday 8am-9pm
Saturday 8am-5pm
Sunday 11am-5pm

This post was sponsored by Hawaiian.

About Morsels

Hello! My name is Martin. I'm a food & travel writer based in Perth, Western Australia. Morsels is where I explore my loves of good food, bad food, travel and photography.

See more of my work here.

Join our Newsletter

Latest Tweets

X