Categories
 Mins Prep Time |
 Mins Cook Time |
 Skill Level |
Ingredients
Layered Cob Loaf
- 1 cm cob loaf approx. 20in diameter slice top off and leave approx. 1.5cm border of scoop out the middle part of the loaf
- tbsp Approx. 6SuperValu mayonnaise
- 100 g SuperValu Baby Spinach
- 200 g SuperValu Spanish cured meat selection or could be cooked ham or chicken
- 150 g SuperValu smoked cheese grated
- 2 SuperValu salad tomatoes sliced
- Black Pepper
Pickled cucumber
- ½ cucumber sliced thinly
- Fine Sea Salt
- 4 tbsp of white wine vinegar
- 4 tbsp of water
- 2 tbsp of sugar
Hummus and crudites
- 2 carrots peeled topped and tailed – cut into batons
- 1 cucumber – topped and tailed – cut into batons
- 1 pepper – stalk and seeds removed – cut into strips
Cooking Instructions
- In a bowl add the vinegar, sugar and allow it to dissolve. Finely slice the cucumber and sprinkle a thin layer of salt roughly over them. Leave the slices for 5-10 min and then throw them into the vinegar and sugar mix.
- Slice the top off the cob loaf and leave approx. 1.5cm border of scoop out the middle part of the loaf.
- Spread mayonnaise at the bottom and the inner walls of the cob loaf and the under side of the sliced off lid of the cob loaf – crack some black pepper into the cavity of the loaf and the underside of the lid (over the mayonnaise).
- Add a thin layer of spinach at the bottom.
- Then added a layer of the cured meat, I used Salchichón first.
- Then a thin layer of grated smoked cheese.
- Layer of tomatoes.
- Another layer of salami.
- Layer of cucumber – tightly layered.
- Another layer of grated smoked cheese.
- Layer of serrano ham.
- Layer of tomato slices.
- Another layer of spinach.
- Another layer of cheese.
- Another layer of chorizo.
- Wrap up well in clingfilm and compress and pop into the fridge for at least 4 hours.
- Set up the picnic and once you are ready to eat, take it out and slice into wedges