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.

Ingredients

270 g	Purple kumara (Main)
50 g	Butter
1	Onion, diced
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 (Main)
2 Tbsp	Chopped parsley
2 Tbsp	Sage
2 Tbsp	Thyme
2	Eggs, lightly beaten
3 ½ Tbsp	Olive oil

Directions

1. Peel, cube and boil the kumara, until soft. Drain and mash. Cool.
2. Melt the butter in a frying pan. Cook the onion and garlic for 5 minutes, until soft. Place in a large bowl.
3. 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.
4. 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.
5. Preheat the oven to 200°C. Lightly oil a small roasting pan. Place the loaf in the centre and cover with the foil.
6. 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

• Hoisin lamb rack
• Coconut butterflied chicken
• Horseradish and bacon bolar