Spicy Mince Cob Loaf Recipes

Steps:

• Cut the top off of the Cob Loaf about 1/4 of the way down. Set aside top.
• Gently scoop out the soft bread centre of the Cob Loaf, careful not to break the sides. Tear this soft bread into pieces for dipping and place on a baking tray with the hollow cob loaf.
• Bake in a moderate oven until crisp (avoid browning if possible). Take out and set aside.
• Finely dice Chicken and cook in a non-stick or lightly oiled frypan.
• In a large saucepan/pot over a medium heat, combine Sour Cream, Grated Cheese, Asparagus and cooked Chicken and stir until the cheese has melted and the mixture is warm. DO NOT BRIN TO THE BOIL!
• Pour mixture into the Cob Loaf, replace top and place in a moderate oven for 5 minutes to heat the outside. If you have some mixture left over just serve in a bowl beside the Cob.
• Serve on a Large Platter surrounded by the dipping pieces. Once the dipping pieces are devoured, break off the sides! The whole lot can be eaten. (The sides and bottom of the cob are the best!).

Steps:

• Cook mince in large frypan with oil. Drain and put aside. (We remove mince from pan and put in colander then wash mince with hot water to remove all the fat but this is purely optional).
• Cook onions, capsicum and garlic until onions are soft. Add chilli and cook for 1 minute.
• Return mince to pan with chilli powder, coriander, cumin, pepper, paprika, oregano, and sauces.
• Simmer for about 10 minutes then add kidney beans.
• Let this cook on low heat for about 30 minutes. Make sure mixture is not too wet as it will soak through the bread.
• Prepare cob loaf by cutting off the top and removing soft inside bread leaving at least a 2 inch crust on bottom and sides. Try to keep inside together when removing as this makes good bread slices.
• Fill cob loaf with mince level with top. Place on flat oven tray.
• Cut top and inside bread into thick slices and place beside cob on tray.
• Place cheese on top of mince and bake in a moderate oven 180C for about 15 - 20 minutes or until cheese has melted and bread is lightly toasted. You may have to remove bread prior to cob if it is cooking too quickly.
• Cut with bread knife into quarters and serve on plate with sour cream and chilli sauce.
• Heat leftover cob in over to keep the bread crispy.
• You can modify this recipe to suit your tastes and needs. Any sort of mince can be used and you can add or subtract any number of vegetables. I also add a taco seasoning mix with spices if I have some leftover.

Steps:

• Heat the butter in a small pan.
• Fry the onion 'til softened.
• Transfer to a microwave proof bowl and mix with all the other ingredients.
• Microwave on medium to warm a little (about 5 minutes).
• This is not really necessary but speeds thing up.
• Meanwhile remove a "lid" from the bread loaf, and remove the centre to create a bowl. We cut the removed piece into chunks, and bake for about 5 minutes alongside the bowl to use as dippers.
• Place the bowl in a moderate oven for about 5 minutes.
• Remove and fill with the mixture, grate some extra cheese over if you wish, and return to the oven to heat through 'til hot and bubbling (about 30minutes).
• My neighbour sometimes substitutes bacon for the ham, or adds pineapple.
• I think you could add diced capsicum for colour too.

Steps:

• Heat the oil in a pan and cook the onion for 3-5 mins until soft. Add the lamb and stir-fry for 5-7 mins until brown.
• Stir in the rice, curry paste, stock and coconut milk. Bring to the boil, then turn down the heat and simmer very gently for 10-12 mins until the rice is tender and the liquid has mostly been absorbed. Stir in the peas, cook for 2 mins more, then squeeze over the lemon, sprinkle over the coriander and serve.

Steps:

• Preheat oven at 350.
• Cream first 4 ingredients.
• Mix in the dry ingredients.
• Add hot water and crystallized ginger and stir until just combined.
• Pour batter into greased baking pans.
• Bake until a toothpick inserted into the center comes out clean, between 30 and 45 minutes.
• Remove from the oven and let cool for at least 10 minutes before removing from the pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large heavy skillet over medium heat; cook and stir onion, green onions, carrot, celery, and garlic until fragrant, about 5 minutes. Cover skillet with a lid and cook, stirring occasionally, until carrot is tender, about 5 more minutes. Stir 1/3 cup ketchup, Worcestershire sauce, salt, and pepper into vegetable mixture; cook until warmed through, about 1 minute.
• Mix ground beef, sausage, vegetable mixture, bread crumbs, parsley, and eggs in a large bowl; form into a loaf and place in a rectangular baking pan with 2-inch high sides. Cover loaf with remaining 1/3 cup ketchup.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• Combine all ingredients, mix well and leave to sit in bowl for 5 minutes.
• Cut a layer off the top of the cob loaf and hollow it out, making a bowl out of the bread.
• Tear excess bread into bit size pieces and place in 150 degree oven for 15 minutes or until nice a crunchy.
• Add mixture to the hollowed cob loaf, place prepared bread pieces around on the plate and serve.