food & drink with Mark Randerson Guest Chef at Hillside Ventnor Serves 6-8
Takes 50 minutes to make, plus marinating and pressing
Ingredients
1 small red pepper, quartered and deseeded 1 small yellow pepper, quartered and deseeded 2 small courgettes, diagonally sliced 2 portabella mushrooms, halved 1 small aubergine, sliced lengthways 5 tbsp good-quality olive oil Splash red wine vinegar 1 garlic clove, crushed Large handful fresh basil leaves Large round crusty loaf 3 tbsp black olive tapenade
2 x 125g tubs buffalo mozzarella, drained
wet vegetables will cause the bread shell to turn soggy. Start layering the mozzarella and vegetables (except the mushrooms) in the base, seasoning and scattering with the remaining basil leaves, freshly torn, as you go. Slice the mushrooms, pat dry with kitchen paper and lay them in the lid.
6. Put the lid back on the loaf and wrap well in cling film. Transfer to a baking tray and place another tray on top. Weigh down with a few full jars or cans of vegetables - about 1kg in total. Set aside in a cool place for 2 hours to compress slightly. Unwrap the loaf and cut into thick slices to serve.
EASY COB LOAF RECIPE
I am using dried yeast here, as it is easier to get hold of, (find it in any supermarket) and gives you easy great results. If you want to use and you can find fresh yeast as we do in the restaurants, all the better.
Ingredients
1 kg Strong White Flour 15g Salt
TO MAKE THE PICNIC LOAF
1. Preheat the grill to high. Put the vegetables into a large bowl, drizzle with 4 tablespoons olive oil and season to taste. Toss together, then lay half in a single layer on a wire rack resting on a baking tray. Place directly under the hot grill and cook for 4-5 minutes each side or until just tender and lightly charred. Set aside in a bowl. Repeat with the remaining vegetables.
2. Mix the remaining oil, vinegar and garlic and toss through the vegetables with half the basil leaves and some seasoning. Leave to marinate for 2 hours, stirring halfway.
3. Cut the top third off the loaf to create a lid and base. Using your fingers, scoop out the soft bread from the base, leaving a 2-3cm shell near the crust - it’s important the shell isn’t too thin, otherwise it won’t stay crisp once filled. Repeat with the lid.
4. Using a spoon, spread 2 tablespoons of the tapenade in the base of the hollowed-out bread. Spread the rest in the lid.
5. Slice the mozzarella and pat dry with kitchen paper. Tip the drained vegetables onto plenty of kitchen paper and also pat dry thoroughly - this is really important, as
50
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10g Instant Yeast 600ml Water (Hand Warm)
1. Mix all the dry ingredients and add the water.
2. Knead the dough on a lightly floured surface, using a push and fold back action, for at least 10 minutes. Turn the dough one quarter after each fold back.
3. Place the dough back in the mixing bowl and cover with cling film. Allow to rise till doubled in volume.
4. Lightly press the air out of the dough by hand. Do not knead.
5. Add a little flour onto a baking tray and place the dough, rolled into a ball, in the middle. You may also place the dough in one or more bread tins.
6. Make a few even spaced cuts in the dough. Leave to rise for at least 45 minutes.
7. Bake in a pre-heated oven at 180 degrees Centigrade for 30 to 40 minutes.
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