Cheesy Rarebit Tiger Loaf, served with pickles + a Gimlet

Posted On December 18, 2022

Saturday 17 December 11:30am

John and Lisa make some of their favourite centrepieces in their Christmas Kitchen. They start with a Cheesy Pull-Apart Loaf – perfect for sharing.

Ingredients – Tiger loaf

400g tiger loaf bloomer

2 leeks, finely sliced

1 tbsp Butter for leek and extra for buttering the bread

2 eggs plus 2 yolks

300ml milk

300 double cream

1tbsp Dijon

30g Parmesan, grated

30g Stilton, grated

60g Brie, sliced

Served with:

Ingredients – Gimlet

Method

Tiger loaf

1. Preheat the oven to 180c / 160 fan.

2. Grease a baking dish approx 18 x 25cm

3. Melt the butter in a frying pan and season well with black pepper.

4. Add the leeks and fry until soft, then put to one side to cool

5. Whisk the cream, milk, eggs and dijon in a jug and then add half the grated Parmesan and half the Silton.

6. Take the bread and slice it at a 45 degree angle being careful not to cut all the way through.

7. Carefully pull each slice apart and butter the inside of the bread.

8. Stuff each slice with some of the leeks, then take the slices of brie and stuff them into approximately every third cut.

9. Now slice the bread again at a 45 degree angle in the opposite direction, this will create a hedgehog pattern.

10. Sit the filled loaf in the greased baking dish.

11. Now slowly pour over the cream and egg mixture, pulling the slices apart to allow the mixture to penetrate into the loaf.

12. Add the remaining grated cheese to the top of the loaf.

13. Bake at 180c for 20 mins then lower the temperature to 150c, cover with foil and bake for a further 20 – 25mins.

14. Serve with pickles and condiments of choice.

Gimlet

1. Cut a sliver out of the lime – twist it to release the aromas into the glass.

2. Fill a large jug with the ice, gin and cordial and stir to combine.

3. Pour into four chilled martini glasses, over ice if desired.

4. Garnish…

Tags:Brie