This is called Elephant Dung because of the colour. It is probably one of the most requested nibbles plates I make. People are very dubious about trying it but once they have they are sold. VERY moorish. I also serve it with carrot and celery sticks and any other raw veges like cauliflower, mushrooms etc. I have also used poached asparagus instead of spinach which is also a winner.
Ingredients:
1 bunch of fresh spinach
Large handful of fresh herbs - I use basil or parsley or a mix
2 brown onions
2 cloves garlic
2 cups grated tasty cheese
2 tsp ground cumin
500g cream cheese
500g sour cream
Into the food processor goes the spinach and herbs. Blitz. Add the onions and garlic. Blitz well. Add the grated cheese and cumin. Blitz again. Finally add the sour cream and cream cheese and process til combined. It should look bright green and be a thick consistency. Taste and add salt and pepper or more cumin if needed.
When ready to serve, heat the oven to 150⁰C. Chop the top off the bread and set aside. Remove all the bread from inside the loaf - try to do it in large chunks. Be careful not to make a hole in the loaf! Once you have done that, put the empty loaf in the oven for 10 minutes to harden up. Have a feel and if it feels hard then take it out but if it needs longer then leave it in for a bit more. Once it's crisp, heat your dung in the microwave for 2 minute bursts, stirring in between. When it is piping hot and the cheese has all melted and the onion cooked, taste again and adjust seasonings. Pour into the crisp loaf and serve with the sliced lid and the chunks you pulled out to dip into it. You can serve it with a sliced baguette too if you like.
Ingredients:
1 bunch of fresh spinach
Large handful of fresh herbs - I use basil or parsley or a mix
2 brown onions
2 cloves garlic
2 cups grated tasty cheese
2 tsp ground cumin
500g cream cheese
500g sour cream
Into the food processor goes the spinach and herbs. Blitz. Add the onions and garlic. Blitz well. Add the grated cheese and cumin. Blitz again. Finally add the sour cream and cream cheese and process til combined. It should look bright green and be a thick consistency. Taste and add salt and pepper or more cumin if needed.
When ready to serve, heat the oven to 150⁰C. Chop the top off the bread and set aside. Remove all the bread from inside the loaf - try to do it in large chunks. Be careful not to make a hole in the loaf! Once you have done that, put the empty loaf in the oven for 10 minutes to harden up. Have a feel and if it feels hard then take it out but if it needs longer then leave it in for a bit more. Once it's crisp, heat your dung in the microwave for 2 minute bursts, stirring in between. When it is piping hot and the cheese has all melted and the onion cooked, taste again and adjust seasonings. Pour into the crisp loaf and serve with the sliced lid and the chunks you pulled out to dip into it. You can serve it with a sliced baguette too if you like.