PUSH­ING THE BOUND­ARIES

SPICE UP YOUR REPER­TOIRE WITH THIS NEW TAKE ON THE GOOD OLD-FASH­IONED COB LOAF

Life & Style Weekend - - MAGAZINE | FOOD & WINE - WORDS: VICKI TAY­LOR

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

IN­GRE­DI­ENTS

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

METHOD

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.

Visit Vicki at Red Hot Chilli Pep­per, 9/65 Bul­cock St, Caloun­dra

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