Feel­ing heat of new ovens

Ver­sa­tile cheesy bean cob an­swer to cold weather

Central and North Burnett Times - - EASY EATING - Sue Clo­hesy sue.clo­hesy@apn.com.au

MAS­TER­ING my new oven has brought with it sev­eral cook­ing disas­ters. I am con­stantly be­ing caught short with time try­ing to whip up a feast be­fore I head off some­where to do some­thing … and the food isn’t cooked in time. Or I end up for­get­ting I’ve got some­thing in the oven be­cause it isn’t ready when I first check it. This has re­sulted in some dried up fish fil­lets I couldn’t bite into with­out look­ing like a dog gnaw­ing at a bone, bis­cuits so burnt my kids wouldn’t eat them and dry roasts. And it ap­pears I’m not the only one. Af­ter writ­ing about the loss of my beloved ghost oven in a pre­vi­ous col­umn I have dis­cov­ered many oth­ers hav­ing trou­ble with theirs. It ap­pears they just don’t have the “get up and go” the old ones have. Tales of an hour to bake a cake, pork crackle not crack­ling and food fail­ing to turn golden brown are feed­ing through to me. I un­der­stand. To al­le­vi­ate the prob­lem, I’ve been ex­per­i­ment­ing with some recipes that are su­per easy, de­li­cious and won’t take long to cook. This cheesy bean cob loaf is the per­fect com­fort food for a win­ter’s night in and al­ways wows the crowd as a starter at a party. It is so ver­sa­tile as you can serve it in so many ways – with vegies, toast, na­chos, rice or mash, but my favourite is in a cob loaf. Give it a go and let me know your favourite way to eat it. In the mean­time I prom­ise to mas­ter my oven so we can move on to more de­li­cious dishes.

Cheesy bean cob loaf

In­gre­di­ents 1 large cob loaf Dash of olive oil 1 chorizo, diced 1 tin can­nellini beans 1 tin red kidney beans 1 red onion, sliced 1 red cap­sicum, sliced 2 gar­lic cloves 2 tsp ground cumin 2 tsp sweet paprika 2 tins of toma­toes 2 tsp maple syrup A large hand­ful of grated moz­zarella Method Heat oil in a fry­ing pan over medium-high heat. Add chorizo and cook, stir­ring, un­til slightly browned. Add onion, gar­lic and cap­sicum and turn the heat to medium. Saute for five min­utes.

Add the cumin and paprika and cook for 1 minute. Add the toma­toes, beans and maple syrup and cook for 5-8 min­utes. Mean­while pre­pare your cob loaf by cut­ting the top off and then pulling out most of the bread in­side, leav­ing about 1-2cm around the edge. Set the left­over bread aside for use later. Pour the bean mix­ture into the cob and cover in cheese. Place un­der a pre­heated grill un­til the cheese melts and turns slightly golden. Serve with the left­over bread torn into pieces and lightly toasted un­der the grill. En­joy.

This has re­sulted in some dried up fish fil­lets I couldn’t bite into with­out look­ing like a dog gnaw­ing at a bone.


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