Pump­kin, gruyere and sage cob loaf and crispy ba­con

Alpine Observer - - Regional Extra -

EV­ERY­ONE loves cob loaf, and this recipe from Dairy Aus­tralia is a sure­fire en­ter­tainer.

For more recipes like this, see www. leg­endairy.com.au. Method 1. Pre­heat oven to 180°C (160°C fan­forced). Heat but­ter in a large fry­ing pan over medium heat. Add leek, gar­lic and sage and cook, stir­ring for 2 min­utes. Add pump­kin and cook, stir­ring for 4-5 min­utes or un­til the leek and pump­kin are soft. Pour in the wine and cook for 1 minute or un­til evap­o­rated. Re­move from heat and stir in cream, cheeses and mus­tard.

2. Cut the top off the cob loaf and scoop the soft bread out of the cen­tre, leav­ing a 2-3cm shell. Roughly tear in­side bread into bit size pieces to use for serv­ing and re­serve.

3. Lay two large sheets of foil on a bak­ing tray at cross­ways to each other. Place the cob in the cen­tre of the cross and fill with pump­kin mix­ture. Put the lid back on the cob and wrap it in foil to en­close. Bake for 40 min­utes, then re­move foil and cook for a fur­ther 20 min­utes or un­til the cob is crisp and cheese is melted and warmed through. 4. Mean­while, place the re­served bread chunks on a bak­ing tray and toast in the oven along­side the cob, un­til golden brown.

5. Heat a fry­ing pan over medium heat and cook ba­con un­til crisp and golden brown. Re­move cob lid and sprin­kle ba­con over the hot cheese dip. Serve with ex­tra crusty bread to dip in the cen­tre.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.