Kingfish Ceviche - Chef Recipe by Bodee Price
Pair this delicious seafood entrée with a glass of Brown Brothers Winemaker’s Series Fiano 2021.
1 small cob loaf, sourdough loaf
1 wheel of brie cheese
3 Tbs salted butter
1 tsp crushed garlic
2 tsp finely chopped rosemary
1/3 cup Barker's Cranberry Jelly
2 Tbs chopped pistachios
Preheat the oven to 180 C fan-forced and line a large baking tray with baking paper.
Place your wheel of brie on top of your cobb/sourdough loaf and using a small knife, trace a circle around the brie into the top of the loaf.
This will mark where the brie will fit perfectly. Use the knife to cut out the circle into the bread and create a hole. Be sure to keep the bread cut-offs for later, you can use this for extra dipping!
Cut slices into the edges of the cobb loaf, like you are cutting a loaf of bread, but be careful not to cut all the way through to the base.
Mix the butter, garlic and 1 teaspoon of rosemary together in a small bowl. Use a butter knife to butter the inside of the cobb loaf slices you have just made. You can also butter the extra off-cuts of cobb loaf you have from cutting out the hole.
Place the cobb loaf on your baking tray and the off-cuts of cobb loaf and bake for 15 minutes until slightly golden.
Remove the cobb from the oven and add the brie. The brie only takes 15 minutes to cook, precooking the cobb allows it to really golden up.
Before you place the brie into the cobb loaf, spread Barker's Cranberry Jelly into the hole and around the edges.
Using the knife cut a criss-cross pattern into the brie. Press the remaining chopped rosemary into the score lines of the brie. This will create some fantastic flavours when baked.
Sprinkle the pistachios on top of the brie.
Bake the cobb for another 15 minutes until the brie is soft and gooey.
Remove the cobb and allow to cool for 5-10 minutes before eating (it will be very hot)!
Credits: Barker's of New Zealand
Photo Credits: Barker's of New Zealand