PUSHING THE BOUNDARIES
SPICE UP YOUR REPERTOIRE WITH THIS NEW TAKE ON THE GOOD OLD-FASHIONED COB LOAF
Everyone pretty much knows that I like playing with food. I like trying new things and changing recipes to suit my own palette and to push boundaries. Why? Because I can. At the moment, I’m going through a curry leaf stage.
I can’t get enough of them. I recently made ravioli with a burnt butter, pine nut and curry leaf sauce. Oh my lord, it was so delicious.
At the weekend, we were invited to a party and everyone was asked to take a plate. Finger food, of course.
All I could taste in my mind were curry leaves, so this is what I made.
SPICED PUMPKIN COB LOAF
1 large cob loaf
4 cups raw pumpkin, grated, (about 750g) 1 large onion, grated
4 cloves of garlic, grated
2 tbsp butter
1 tsp mustard seeds
1 tsp curry powder
25 curry leaves
4 rashers of bacon cooked until crispy and cut into small pieces
1 cup grated gruyere or swiss cheese
¾ cup thickened cream
1 cup grated mozzarella cheese
¼ cup white wine
2 tsp english mustard
Preheat oven to 165C, fan-forced (180C otherwise).
Melt butter in a large frying pan on med-high heat before adding in the mustard seeds and curry leaves.
Cook for about a minute, stirring.
Add in the onion. Cook for a further 4 minutes. Add in curry powder, garlic and grated pumpkin.
Cook for about 6 minutes, while stirring often. Add wine and cook for a minute. Remove from heat
Add in cream, mustard, the cheeses and the bacon. Taste and season with salt if needed (the bacon will be salty, though, so not too much).
Cut the top off the cob loaf and scoop out bite-sized chunks of the soft bread from the middle of the loaf, leaving about a 2cm shell on the outside
Get two long pieces of foil and place crossways from each other on to a baking tray. Place empty loaf on the foil and fill with the pumpkin mixture, put the lid on and wrap the foil loosely around.
Bake for 35 minutes before undoing the foil and baking for a further 20 minutes.
Place scooped-out, bite-size chunks of bread on another tray and toast in the oven under the loaf until crispy.
Take the loaf out of the oven, carefully transfer it to a serving platter and serve immediately with toasted bread chunks.
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