Flavoured Cob Loaf

 



Base Ingredients 
1 store purchased parmesan & onion cob loaf (or your flavour choice)
125g bacon, diced
1 Chorizo Sausage chopped roughly  
125g butter, softened
1 tbs of Italian Herb Mix.
small handful fresh parsley leaves, chopped
1/2 tps of minced garlic
2 spring onions, finely chopped
1/2 cup grated cheddar cheese
½ cup of grated mozzarella cheese

Now add your favourite flavours .... I really use anything in the fridge it’s great to use up any leftovers, you can also use a heap of canned produce. 

Salami, veggies, mushrooms,  olives, artichokes so have a play see what great flavours you can create 

Let's get Cooking

Heat your oven to 180C
Place your loaf on a baking tray and use a knife to cut a grid pattern into the loaf. 
Cut about 80% of the way into the bread, but DO NOT cut all the way through.
Place the bacon and sausage into a frying pan and cook until just starting to turn golden. 
Set aside.
Mix the softened butter with the chopped parsley, garlic and herb mix, then spread liberally throughout the grid pattern on the loaf. It doesn't need to be perfectly spread as it will melt whilst the loaf heats through.
Scatter the spring onions throughout the grid – actually separate the cuts and put the onions into the grid rather than just sitting on top of the loaf.
Repeat the above with the cooked bacon, sausage and your other ingredients then the grated cheese.
Place the loaf on some foil to stop the base burning
Bake the loaf for 10-15 minutes until the cheese is golden and bubbly. Rotate the bread as it cook s careful not to burn. 
Remove from the oven and leave to cool for 5 minutes before serving. 
The idea is that people pull it apart with their fingers. 

Serve with a bowl of Aioli for dipping, spicy chutney, tabasco sauce or a chilli sauce.

Enjoy!

Comments

Post a Comment

Popular posts from this blog

10 Storage Ideas for Small Living ....

Image
When living in small places like a yacht we need to be inventive when it comes to our storage solutions. On many occasions we need to store goods that will last us for many months while we cruise remote areas. Yachts have very awkward storage shapes and sizes that don't ever seem to be square. But if we are creative in how we use these spaces we can surprisingly fit an amazing amount of items. The key is to stay organised with a system so you remember where and when items were stored. When we shop we SHOP .... Finding storage space for all of this can be daunting. Get organised and it will be surprisingly easy. 1. Roll instead of fold. In a home that hasn't got one square cupboard, folding towels and fitted sheets into these spaces is a chore in itself. So why not roll your linens? Just as it does in a suitcase, the rolling method creates more space and you do not have to worry about these items not fitting correctly. We store them grouped together eg...
Read more

10 Easy Techniques to Preserve Foods on your Boat

Image
Food preservation is to prevent the growth of microorganisms, or other microorganisms, as well as slowing the oxidation of fats that cause rancidity. You can preserve foods inexpensively by using canning, freezing, vacuum sealing or drying techniques. Modern-day food preservation methods, such as water-bath canning, help you can and preserve with ease.  We use a number of different techniques on Our Dreamtime. You will find as I that some techniques work better than others depending on your situation at the time. In the middle of the Pacific Ocean I wouldn't use the dehydrator as we don't have the power source but iI might can or make a jam out of the amazing chilli I just picked up at the markets. These are 10 easy ways you can preserve food on your boat  1. Canning. There are two ways to can your food. The first is a water bath method, which is used for acidic fruits, jams, jellies, syrups, and pickling. Water bath canning is immersing canning jars with ...
Read more

Catching and Cooking Mackerel

Image
Grandson Kristian lands his first Mackerel The Spanish mackerel the Spotted mackerel and the School mackerel are probably the most popular of the mackerel species in Australia and a very popular sport fish.   The Spanish mackerel can be mistaken for wahoo, but can be distinguished by the shorter dorsal fin with less (15-18) dorsal spines and the external bone and upper jaw which both extend to just behind the eye. Smaller Spanish mackerel may also be confused for other mackerel species such as slimy mackerel. They are blue to grey on their dorsal side (back) with many narrow vertical bands along their sides and a grey-silver colour on their belly. The Spotted Mackerel is easily identified with four rows of large black spots over its sides. The School mackerel is the smallest of mackerel caught along the coast. They have two or three rows of large dark blotches, with a white patch on the dorsal fin. They are great fighters with excessive speeds in the water. ...
Read more

Our Galley Food Porn

Dreamtimesail Instagram