Squash Loaf with Chilli Plum Sauce. For a nourishing and festive vegetarian dish you can’t go past this flavoursome loaf.
800g squash, peeled, deseeded
800g kumara, peeled, diced
4 tsps cumin seeds
6 tsp coriander seed
4 lemons, zest and juice of
2 tbsp olive oil
1 onion, peeled, roughly chopped
6 cloves garlic, peeled, roughly chopped
2 tbsp fresh turmeric, grated
12 tsp fresh nutmeg, grated
12 tsp cinnamon
200g pistachios shelled
2 cups red or black quinoa, cooked
100g dried cranberries, roughly chopped
1 bunch fresh coriander or parsley, roughly chopped
4 free-range eggs
1 tbsp balsamic vinegar
1 olive oil
200g goats’ feta cheese
Chilli Plum sauce
3 large cloves garlic, peeled, crushed
400g can black doris plums, stones removed (or fresh ones)
5 red chillis, stems removed, roughly chopped
1/4 cup cider vinegar
12 tsp mixed spice
Preheat the oven to 180°C. Grease a 20 x 30 cm roasting tin or baking dish with a little olive oil and line with baking paper.
Chop the squash and kumara into 1cm chunks. Spread on a baking tray and drizzle with oil and sea salt and black pepper. Roast in oven for 20 to 25 minutes.
Grind cumin, coriander seeds and zest of one lemon together in a pestle and mortar or spice grinder.
Cook the onion, garlic and turmeric in a frying pan with oil over a medium heat. Cook for 10 minutes or so, until beginning to soften, then add all the spices and a little more oil. Cook for a couple more minutes, until fragrant. Remove from the heat and set aside.
Pulse the almonds and pistachios in a food processor, until ground to a coarse crumb. Tip into a bowl with the cooked quinoa and cranberries, then add the extra lemon zest and juice and coriander. Mix together well, then stir in the eggs and the onion.
Take the squash and kumara out of the oven and mash half of it with the back of a fork, leaving the other half in chunks, then stir this into the mixture.
Pile into the prepared loaf tin and press down to flatten. Cook in the oven for 50- 60 minutes, or until set.
Take the cake out of the oven, then use palette knife to carefully remove it from the tin and place it on a serving platter.
Drizzle over a little plum sauce, goats’ feta cheese, slices radishes, pea sprouts, microgreens, pomegranate seeds and extra pistachios.
To make the plum sauce, place the garlic in a blender or food processor with the plums, their juice and the chillies. Blend the mixture until it is quite smooth. Pour into a saucepan, add the vinegar and bring to a simmer. Simmer over low heat. Simmer over low heat, stirring occasionally, for 1 hour, until the mixture is quite thick.