Richard Bertinet’s baking expertise is always evident when he visits Gozney HQ- and so is his ability to conjure up show stopping sharing dishes!
This is a super easy recipe that is sure to impress a crowd…
Lightly oil a pan and set it over a medium heat. Add the lardons to the pan and saute until coloured.
Add the shallots and continue to cook until softened but not coloured. Add the leeks, and continue to cook to lightly soften but still retain the colour.
Mix together the eggs and creme fraiche, season with salt and pepper and grate in nutmeg to taste. Don’t overmix; keep the mixture a little lumpy.
Put the bread on a large sheet of baking paper with a larger sheet of foil underneath; you need to be able to completely wrap the loaf in baking paper and foil tightly to bake it so make sure you have a large piece of both!
Working quickly, remove the pan from Roccbox and add the water to the pan. Tilt the pan so the liquid sits at the top and gradually add the butter, mixing continuously as you do so until a shiny sauce is achieved.
Stuff a slice of potato into each slot in the bread and follow with some of lardon, leek and shallot mix.
Spoon some of the cream and egg mixture into each slot so that the bread can absorb as much as possible.
Finally, insert the slices of cheese and enclose the loaf fully in the baking paper and foil to make a tight parcel.
Your wood fired oven needs to be well saturated with heat but with little to no flame presence. Place the wrapped loaf onto a tray and place into the oven before popping the door onto the oven.
Check after 25 minutes but the loaf may take as long as 45 minutes depending on the heat in the oven.
Once everything is nice and gooey, you can unwrap the parcel so the top of the loaf is exposed and return to the oven until the top is golden brown.
Serve with a green salad and enjoy!
1 Shallot, finely sliced
1 Small Leek, finely sliced
250g Creme Fraiche
Freshly Ground Nutmeg, to taste
1 Large Sourdough Loaf
1 Reblochon Cheese, thinly sliced