Feeling heat of new ovens
Versatile cheesy bean cob answer to cold weather
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.