Roasted kumara and artichoke loaf
Artichokes usually make for difficult wine matching. However, in this loaf aromatic garlic and lemon flavours are dominant. A great match with chardonnay.
|270 g||Purple kumara|
|2 cloves||Garlic, crushed|
|2 cups||Ground almonds|
|1||Lemon, finely grated rind and juice|
|1 cup||Parmesan cheese|
|1 can||Artichoke heart, approx. 390g, drained and roughly chopped|
|2 Tbsp||Chopped parsley|
|2||Eggs, lightly beaten|
|3½ Tbsp||Olive oil|
- Peel, cube and boil the kumara, until soft. Drain and mash. Cool.
- Melt the butter in a frying pan. Cook the onion and garlic for 5 minutes, until soft. Place in a large bowl.
- Add the ground almonds, lemon rind and juice, parmesan, kumara, artichokes and herbs. Season well then add the eggs. Mix well with a large fork or your hands.
- Lightly oil a sheet of foil. Form the mixture into a loaf and place on the foil. Wrap up then refrigerate for at least 30 minutes to set.
- Preheat the oven to 200°C. Lightly oil a small roasting pan. Place the loaf in the centre and cover with the foil.
- Bake for 25 minutes. Remove the foil, brush well with the oil and roast for 15 minutes, until golden brown.
More roast meals from Jan