Chorizo, corned beef, egg and bacon baked picnic cottage loaf
With temperatures set to exceed those in Ibiza this weekend there’s never been a better time to have a picnic. But forget soggy sandwiches and warm sausage rolls - Phil’s stuffed picnic loaf travels well and tastes amazing too.
Serves: 6-8 personsPreparation time: 20 minutesCooking time: 30-40 minute.
Ingredients
1 large cottage loaf4-6 tbsp olive oilsaltpepper6 slices cooked, crispy streaky bacon6 tbsp garlic mayonnaise100g sliced cooking chorizo350g cold tin of corned beef, cut into 5 slices2 beef tomatoes, each sliced into 42 hard boiled eggs150g pickled beetrootsPre heated oven 200°C gas 6.Cut the loaf into 5 slices horizontally.Lay each slice onto a chopping board.
Spoon over the olive oil evenly on the sliced bread, then season each slice with salt and pepper.
On the large base slice of bread, lay the crispy bacon, sliced boiled eggs, chorizo and half the mayonnaise slices evenly.
Lay the next slice of bread on top, and then lay over the sliced corned beef.
Lay the next slice of bread on top and spread over the sliced tomato and the other half the mayonnaise evenly.
Top with the next slice of bread.
Finally lay on the beetroots
Top with the final crust.
Place the loaf onto a very large piece of foil and wrap the loaf totally.
Wrap in a second large piece of foil and squeeze nice and tightly.
Place onto a baking tray and pop into the oven.
Cook for 30-40 minutes.
Once cooked remove from the oven and press nice and tightly again, be quite brutal here, the more you press the better the chilled loaf will cut the next day.
Cool and chill well, best overnight.
Next day, remove from the fridge and take on your picnic.
Roasted pepper, mozzarella, courgette, garlic and beef tomato cottage loaf
Serves: 6-8 personsPreparation time: 20 minutesCooking time: 30-40 minutes
1 large cottage loaf4-6 tbsp olive oil1 medium courgette, sliced thinly2 cloves garlic, finely crushedsaltpepper150g jarred roasted red and yellow peppersjar red pesto2 beef tomatoes, sliced, not too thinly4 large Buffalo Mozarella
Method
Pre heated oven 200°C gas 6.
Heat the olive oil and add the courgette slices, sauté to take a little colour.
At the end sauté the garlic briefly and add to the courgettes.
Slice the mozzarella into 4 thick slices.
Cut the loaf into 5 slices horizontally.
Lay each slice onto a chopping board.
Spoon over the olive oil evenly on the sliced bread, then season each slice with salt and pepper.
On the large base slice of bread, lay the half the peppers and tomatoes, spread over a little pesto.
Lay the next slice of bread on top, press down and then lay over the courgettes, and half the mozzarella then add a little more pesto.
Lay the next slice of bread on top and add the rest of the tomatoes and peppers, spread over a little more pesto.
Top with the next slice of bread.
Finally add the rest of the courgettes and mozzarella and last lot of pesto.
Top with the final crust.
Place the loaf onto a very large piece of foil and wrap the loaf totally.
Wrap in a second large piece of foil and squeeze nice and tightly.
Place onto a baking tray and pop into the oven.
Cook for 30-40 minutes.
Once cooked remove from the oven and press nice and tightly again, be quite brutal here, the more you press the better the chilled loaf will cut the next day.
Cool and chill well, best overnight.
Next day, remove from the fridge and take on your picnic.
Open and slice to order, its a easy as that.
Open and slice to order.