Ingredients:
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1 Brumby’s White Cobb Loaf
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3 garlic cloves, minced
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2 small brown onions, thinly sliced
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Handful chives, thinly sliced
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1 x Tsp brown sugar
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200g gouda cheese
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150g gruyere cheese
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250g cheddar
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1 x cup chicken stock
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2 x Tbs cornflour
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2 ½ x Tbs butter
Method:
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Step 1:
Preheat the oven to 200 degrees and line a large tray with baking paper.
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Step 2:
Cut 4cm off the top of the cobb. Leaving a 1cm crust, remove soft bread from the centre of the cob. Place cobb on prepared tray. Tear soft bread and cob top into large pieces. Transfer to a bowl. Drizzle with 2 Tbs melted butter. Toss to coat. Arrange bread pieces around the cobb on the tray. Bake,
Turn torn bread halfway through, for 12 minutes or until toasted.
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Step 3:
Meanwhile, add 1 tsp of butter to a medium heat pan, once butter is melted add onion, then once it starts to brown add tsp of sugar to caramelise, add garlic cook for 1 minute then add chicken stock and bring to the boil.
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Step 4:
Reduce heat to medium. Simmer for 5 minutes. Add cheeses. Cook, stirring often, for 3 minutes or until melted.
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Step 5:
Meanwhile, place the cornflour in a small bowl and add 2 TBS water, stirring until smooth. Whisk the cornflour mixture into the cheese mixture. Increase heat to high. Bring to a simmer, whisking. Cook, often whisking, for 2 minutes or until mixture thickens and is well combined.
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Step 6:
Working quickly, place cob on a serving board. Pour cheese mixture into the cobb. Arrange bread pieces around the cobb, Serve immediately.
Preheat the oven to 200 degrees and line a large tray with baking paper.
Cut 4cm off the top of the cobb. Leaving a 1cm crust, remove soft bread from the centre of the cob. Place cobb on prepared tray. Tear soft bread and cob top into large pieces. Transfer to a bowl. Drizzle with 2 Tbs melted butter. Toss to coat. Arrange bread pieces around the cobb on the tray. Bake,
Turn torn bread halfway through, for 12 minutes or until toasted.
Meanwhile, add 1 tsp of butter to a medium heat pan, once butter is melted add onion, then once it starts to brown add tsp of sugar to caramelise, add garlic cook for 1 minute then add chicken stock and bring to the boil.
Reduce heat to medium. Simmer for 5 minutes. Add cheeses. Cook, stirring often, for 3 minutes or until melted.
Meanwhile, place the cornflour in a small bowl and add 2 TBS water, stirring until smooth. Whisk the cornflour mixture into the cheese mixture. Increase heat to high. Bring to a simmer, whisking. Cook, often whisking, for 2 minutes or until mixture thickens and is well combined.
Working quickly, place cob on a serving board. Pour cheese mixture into the cobb. Arrange bread pieces around the cobb, Serve immediately.
