Chocked full of yummy ingredients –The ultimate vegetable loaf – made with ingredients you may already have in your pantry. And, while it doesn’t exactly taste like bread, it comes close. The chutney component, added to the batter and then slathered on slices of the finished product, is the ultimate finishing touch!
If you are not a traditionalist, the loaf could replace cornbread on the Thanksgiving table or be served as a vegetarian side dish.
The recipe is from Shelf Love, one of the Ottolenghi Test Kitchen (OTK) cookbooks. Everyone seems to be coming out with a shelf & pantry cookbook and Ottolenghi is no different. But of course, when Ottolenghi and his team of kitchen magicians stand in front of their shelves looking for ideas, the recipes they come up with take pantry cooking to another level.
The Ultimate vegetable loaf – Tomato and Zucchini loaf with spiced tomato chutney
Ingredients
- Serves 6 to 8
- For the loaf
- 2 zucchini (350 g), grated
- 275 g all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp garam masala
- 1 tsp sugar
- 1 tsp salt
- Freshly ground pepper
- 150 g sharp cheddar cheese, grated
- 25 g (a good handful) fresh cilantro, chopped
- 2 large eggs
- 75 mls olive oil (about 5 tablespoons)
- 70 g Greek style yogurt
- 75 g cherry tomatoes, sliced in half
- For the chutney
- 75 mls olive oil (about 5 tablespoons)
- 6 cloves garlic
- 45 g fresh ginger, peeled and grated
- 2 red chillies, fresh or dried, finely chopped, seeds and all
- 1 ½ tbsp tomato paste
- ½ tsp ground turmeric
- 2 tsp garam masala
- 1 ½ tbsp sugar
- 750 g whole tomatoes, chopped
- 1 teaspoon of salt & freshly ground pepper
- Equipment
- 900 g (2 lb) loaf tin, about 21 cm long, 11cm wide and 7 cm high (approx. 8 x 4 x 3 inches). Line the loaf tin with a piece of baking parchment that covers the bottom and sides.
-
Instructions
- FIRST MAKE THE CHUTNEY:
- Put 4 tablespoons of the oil into a large sauté pan over medium heat. Once the oil is hot, add the garlic, ginger and chillies and cook for 2 minutes, stirring occasionally until soft and fragrant. Add the tomato paste, spices and sugar and cool for a minute more, then add the chopped tomatoes and salt and pepper. Turn down the heat, and cook, stirring occasionally for 45 minutes or until the tomatoes have completely broken down and the mixture is thick.
- Measure out 150 g and put the rest aside.
- (The chutney can be made up to a week ahead. Store in an airtight container in the fridge.)
- TO MAKE THE LOAF:
- Preheat the oven to 180°C fan
- In a large bowl, combine the flour, baking powder, baking soda, garam masala, sugar, salt and freshly ground pepper. Mix to combine. Stir in the cheese and fresh cilantro.
- In a separate bowl, whisk together the eggs, 4 tablespoons of oil, yogurt and the 150 g of tomato chutney that was set aside earlier.
- Add the wet ingredients along with the zuchinni to the bowl with the dried ingredients and gently mix to combine. Transfer the mixture to the lined loaf tin. Smooth out the top and place the cherry tomato halves over the surface, pushing them into the dough, cut side up.
- Sprinkle with salt and pepper and drizzle over the remaining tablespoon of oil.
- Bake for 40 minutes, then lower the temperature to 170°C and cover the loaf with foil. Continue baking another 45 minutes or until a skewer inserted into the center comes out dry. Set aside to cool in the tin for about 15 to 30 minutes. Slice and serve accompanied by the chutney.
- Well wrapped, the loaf keeps for up to 2 days and toasted slices are delicious for breakfast. Left-over chutney can be spread on crackers, accompany roasted potatoes, or replace ketchup on a burger.
3.1
https://www.charlottepuckette.com/recipes/vegetarian/the-ultimate-vegetable-loaf-tomato-and-zucchini-loaf-with-spiced-tomato-chutney/
