1 loaf of bread (I used Ciabatta bread from Pantry)
½ cup of butter (melted)
1 cup grated cheese (I used a combination of mozzarella and cheddar)
1 tbsp. dried Oregano
1 tsp. salt
Several grinds of pepper
Take a loaf of bread and with a sharp knife cut it lengthwise and widthwise roughly making about 1 inch squares. Be sure not to cut it all the way through.
In a small medium sized bowl mix together the melted butter, cheese, oregano, salt and pepper.
Pull apart the bread gently and stuff in the grated cheese mixture into all the divisions.
Wrap the bread in aluminium foil once all the nooks and corners of the bread have been filled and put in a pre-heated oven 180 C (325 F) for 15 minutes.
Once done, take out the bread, unwrap the foil and put it back in the oven for another 5 minutes to ensure a golden browning of the bread.
To be eaten as soon as it is out of the oven. Beware the cheese will be hot and sinfully delicious.
Beef with Basil & Chili
Ingredients (Serves 4)
500 gm. Lean beef (thinly cut in strips)
2 tbsp. Sesame oil
½ tbsp. Corn flour
2 tbsp. Fish Sauce
½ tbsp. Brown sugar
Generous grinds of black pepper
½ tbsp. Garlic (minced)
1 cup Fresh Basil leaves
3 Bird’s eye chilli
Oil for frying
Take a medium sized bowl and tip in all the ingredients of the marinade. Mix in the beef strips, making sure that all of it is thoroughly coated. Refrigerate the mixture for a minimum of half an hour. You can marinate overnight also.
Take a wok, heat about 2 tbsp. of oil , swirling it around, so that the wok is well coated with oil.
Depending on the size of the wok you might have to stir fry the beef in batches.
Tip in the beef when the wok is smoking hot, and mix well. Cook on high heat for 7-8 minutes and if you are cooking in batches take the first batch out in a plate and cover the plate.
Once you have cooked all the beef, tip it back in the wok, and throw in the garlic, basil and chilli. Mix well