Brazillian Garlic Bread

Ben O'Donoghue

Ingredients:

Serves 4-6

  • 3 egg yolks
  • 5 garlic cloves
  • A good pinch of salt
  • 
250 ml (1 cup) extra virgin olive oil
  • 250 ml (1 cup) thick / heavy cream
  • 1 tablespoon dried oregano
  • 2 cups grated mature cheddar
  • 1 long baguette

Method:

  1. Using a stick blender, blend the egg yolks in a jug with the garlic and salt.
  2. Slowly add the olive oil until you have a thick mayonnaise. Now slowly add the cream. Add half the dried oregano to the creamy mayo.
  3. Cut incisions into the baguette, about three-quarters deep, and about one finger-space apart. Using a spoon, fill at least 1 tablespoon of the creamy mayo between each slice.
  4. Place a length of foil on the bench, then top with a similar length of baking paper.
  5. Place the baguette in the middle. Fold the edges inwards once, then wrap the paper and foil up around the bread, leaving it a little loose and the top of the bread exposed.
  6. Pour the remaining creamy mayo over the top of the bread. Sprinkle with the cheese and remaining oregano.
  7. Cook on the resting rack of your barbecue at about 200 C for about 8–10 minutes or until the top of the bread is crispy and the cheese melted and golden brown. If you don’t have a resting rack bake it in the oven for the same time at the same temperature.

Similar Recipes

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...

Pork Meatballs in White Wine and Sage

Pork Meatballs in White Wine and Sage

Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...

Beef and Lemongrass Betel Leaf Rolls

Beef and Lemongrass Betel Leaf Rolls

Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...

BBQ Quail with Pancetta and Sage

BBQ Quail with Pancetta and Sage

Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8  leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!