I never really got into blogging recipes, I cook a lot but I’m generally too busy in the kitchen to stop and show you what’s going on in there and my camera is too bulky and expensive to keep in my tiny little kitchen. Monica came over today and I offered to make lunch, we’d have Cob Loaf. When she heard that she perked up and asked how to make it, she’d always been curious. I’d made it earlier in the week when my family visited and they asked too, as did a few ladies at the bakery and at Woolies on the weekend when I was stocking up on cob loaves so I thought why the hell not… I’ll blog about it.
As far as the ingredients go you can be as creative as you like, as long as you have sour cream and cheese you’re golden. I’ll be sharing my fail safe recipe with bacon & onion. Cob Loaf is also great for leftovers, think chicken & mushroom or ham & corn etc put whatever you like in it. It’s perfect to serve with seafood or at a party or while the guys are watching that game on the tv where they wear white and catch a red ball… oh you know the one. Anyway, I picked up the Cob Loaf from Woolworths for $2, what you want is a nice round loaf and a nice crust, the crustier the better. For this recipe you’ll need:
- one cob loaf
- 400gms bacon
- one tub of full sour cream (light is too watery)
- half a white onion
- some spring onion (mainly to add colour)
- two handfulls of cheese (pizza mix)
- pinch paprika
- sea salt & cracked black pepper
- olive oil spray
There is nothing fancy or uptight about this recipe, it’s rustic and awesome so just relax when it comes to presentation. Hollow out the loaf by cutting a round out of it with a knife then use your hands to pull out large clumps of bread which will be cut into crude croutons. The top of the loaf, the round bit you cut out will become the lid, slice off any bulky bits of bread and make it flat. Place it all on a baking tray and lightly mist everything with olive oil spray and pop in the oven at 180 to crisp up.
Heat up a small pan and dice your bacon, not too fine or perfect and the same goes for the onion. You just need to quickly get it done so you can shove it in the pan. I like to use shortcut bacon as it has less fat.
Heat up some oil in the pan and fry the onion for 2 minutes or so, then add the bacon. This is when you want to add the salt as it makes the bacon crispy. Then add the paprika and the cracked black pepper… you’re hungry already aren’t you?
Turn off the pan and in a bowl put in the entire tub of sour cream, a handfull of cheese and lets say about half a handfull of spring onion, just the green leaves. Then you want to add your onion and bacon, stirring it up heartily with a big wooden spoon. This is usually the point when Steve comes into the kitchen and tries to stick his finger in the bowl.
The sour cream will start to melt from the heat of the bacon, as will the cheese… trust me you’ll want to dive in at this stage. The bread has been in the oven for about 10 minutes, see how golden it is! Taking the bread tray out of the oven, leaving the loaf on the tray, pour in the creamy bacon mixture. Turn over some of the croutons as it will all be going back in the oven.
Sprinkle a handfull of cheese over the top the mixture and put the “lid” on the loaf. Pop the entire tray with the loaf and the croutons back into the oven for about 10 minutes or until the cheese has melted. Once it’s done slide/cradle the cob loaf onto a large platter, bigger than a dinner plate if you have one, a cake stand would even work. Scatter the croutons around it and you’re done. Listen to the guests ohhh & ahhh as you take off the lid and melted cheese and bacon is exposed… total crowd pleaser!
So now you’re the talk of the party and everyone is fighting for the last bit of crust. The kids will be back for seconds and all the women will be asking you how you made it and you can say it’s a family recipe or you can proudly give them this link… Bon Appetite!