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  1. Home
  2. cob loaf recipes

Cauldron & woodchips (chunky guacamole with chips)

This cauldron made of bread is conjuring a tasty surprise! An avocado and vegetable dip you can scoop up with baked potato chips. - by Alison Pickel
  • 14 Oct 2015
Cauldron & woodchips (chunky guacamole with chips)
Cook: 45 Minutes - easy - Serves 8 - Vegetarian - Vegan - nut-free - dairy-free - egg-free - pregnancy-safe
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This cauldron made of bread is conjuring a tasty surprise! An avocado and vegetable dip you can scoop up with baked potato chips.

Ingredients

1 kg desiree potatoes, cut into thin wedges

3 avocados, chopped into small pieces

200 g grape tomatoes, halved

1 small red onion, finely diced

¼ cup coarsely chopped fresh coriander

juice of 2 limes

500 g multigrain sourdough cob loaf

Method

  1. Preheat the oven to 200°C (180°C fan forced). Line a large baking tray with baking paper. Place the potatoes, 
2 tablespoons olive oil and some salt and pepper into a large bowl and toss well to combine. Transfer to the lined baking tray and bake in the oven for 40-45 min or until crispy and golden.
  2. Meanwhile, place the avocado, tomatoes, onion, coriander, lime juice and some salt and pepper in a bowl. 
Toss gently to combine. Set aside. Cut 2cm from the top 
of the cob loaf then scoop 
out most of the bread inside, leaving a 1cm thickness. Set aside.
  3. To serve, place the ‘cauldron’ in the centre 
of a large serving plate 
or platter. Arrange the ‘woodchips’ around the outside to look like logs. Fill the cauldron with the avocado dip.
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