Recipe: Greens and feta cob loaf
Here I've taken a retro classic and lightened it up slightly. I used silverbeet, but any combination of wintry greens such as spinach, kale or cavolo nero would work. Make the filling and hollow out the bread the day before.
The filling holds its heat inside the loaf for a while, so you can cook it in advance. It's also great by itself as a dip, in which case omit the cornflour, leave out the loaf and serve it in a bowl with crudités.
GREENS & FETA COB LOAF
Serves 8-10 as a dip
Preparation 15 minutes / Cooking 1 hour
1 cob loaf
2 tablespoons olive oil
1 onion, chopped
½ bunch (about 4-5 leaves) silverbeet (or other greens)
2 cloves garlic, finely chopped
grated zest of 1 lemon
pinch of chilli flakes
200g creme fraiche
200g thick Greek-style yoghurt
100g feta, crumbled
1 teaspoon cornflour
Preheat the oven to 180°C. Slice the top off the loaf and pull out the bread in the middle. Tear into pieces and set aside. Heat the oil in a frying pan then add the onion and fry until soft. Meanwhile, chop the white stems of the silverbeet, add to the pan with some salt and cook until soft. Shred the leaves and add to the pan with the garlic. Cook until the leaves are wilted, then add the lemon zest and chilli flakes.
Cool the mix then tip into a food processor with the creme fraiche, yoghurt, feta, cornflour and ½ cup water and blend until smooth. Transfer into the loaf, replace the top and double wrap in foil. Put on an oven tray and place the bread pieces around the loaf.
Bake for 1 hour, removing the bread pieces when golden – after about 20 minutes. Serve with the bread, and crudités such as cucumber, carrot and radishes.
WINE: A lively, fresh viognier – try the Saint Clair Hawke's Bay Premium Viognier 2014.