Introduction: Robert Frederick Chelsea “Bobby” Moore, OBE (12 April 1941 – 24 February 1993) was an English footballer. He captained West Ham United for more than ten years and was captain of the England team that won the 1966 World Cup.
He is widely regarded as one of the greatest players of all time, and was cited by Pelé as the greatest defender that he had ever played against. Moore is a member of the World Team of the 20th Century.
Preparation time: 10 mins
Cooking time: 10 mins
Home kit: large low sided baking tray, large saucepan
Away kit: The baking tray you cooked it on
Serves: kickball team
- A fresh cob loaf
- 2 chicken breasts cut into 1 inch cubes
- 1 small tin sweetcorn (195g), the Devil’s Leavings.
- 250g cream cheese
- 250g sour cream
- A packet of spring onion soup mix (difficult to find these days, a chicken stock cube works well too)
Method: Preheat the oven to 180oC
Use a bread knife to cut a circular lid from the top of the loaf. Being careful not to cut through to the base of the bread cut a vertical cylinder of bread. Use your hands to pull out the soft bread until you are left with a crust bowl. Slice or break the extracted bread into fingers and scatter on the baking tray.
Put the cubes of chicken into the pan and cover with water, bring to the boil and simmer for 10 minutes. Drain and set aside to cool.
Put the sweetcorn, cream cheese, sour cream and spring onion mix into a large saucepan and place it over medium heat, stirring constantly, until it is softened.
Pour the filling mixture into the crust bowl and top with the crust lid. Put the assembly into the oven for 15 minutes to toast the bread.
Full time results
Remove from the oven, stick on the table allow to cool a bit and eat with your fingers using the toasted bread to dip.