Roasted Vegetable Pie with Spiced Saucy Jam
This layered vegetable pie can be made the day before your event and can be eaten hot or cold. Pop it into your picnic basket for a casual outdoor lunch or heat it at home for a family dinner. Slice it into chunky wedges, add a hint of spiced saucy jam and you have a healthy and impressive meal your whole family will love. (GF)
Recipe by Ang Quinlan from GH Nutrition
Ingredients
3 large potatoes, peeled and thinly sliced
1 large carrot, peeled and thinly sliced (lengthways)
1 large sweet potato, peeled and thinly sliced
½ butternut pumpkin, thinly sliced
2 large zucchinis, thinly sliced longways
1 roasted red capsicum (from your Deli)
1 eggplant, thinly sliced
1 cup baby spinach leaves
½ cup grated cheddar cheese
Olive oil, to drizzle
2 eggs
½ cup cream
1 teaspoon dried chilli flakes
Salt and pepper, to taste
2 teaspoons paprika
1 tablespoon chopped parsley
Spiced Saucy jam:
1 tablespoon olive oil
3 bird’s eye chillies, roughly chopped
1 green chilli, roughly chopped
1 red onion, chopped
1 teaspoon grated ginger
1 red capsicum, roughly chopped
3 large tomatoes, roughly chopped
1 lime freshly, squeezed
1 kaffir lime leaf
1 tablespoon salt
Pepper, to taste
¼ cup brown sugar
1 tablespoon caramelised balsamic dressing
¼ teaspoon cayenne pepper
1 cup water
¼ cup white wine vinegar
Equipment
24 cm springform tin
Recipe
Heat oven at 180 °C.
Line a springform tin with two pieces of baking paper.
Place potatoes, carrots, sweet potato, pumpkin, zucchini’s, and eggplant slices on baking trays. Drizzle with olive oil, sprinkle with paprika, and season generously with salt and pepper. Bake in oven for about 20 – 25 minutes until vegetables are soft. Set aside to cool.
Whisk eggs, add cream, chilli flakes, parsley and one teaspoon of paprika, mix thoroughly and set aside.
Layer the vegetables, starting with a layer of potatoes as the base, ensuring the pie looks colourful with each layer. Add spinach leaves at about halfway through the layers. Top with grated cheese.
Press the vegetables firmly down in the springform tin. Pour the cream mixture over the vegetables and bake in the oven for 50 – 60 minutes. It is cooked when a skewer is inserted and is removed cleanly.
Slice into wedges and serve with spiced saucy jam.
Spiced Saucy jam
Heat olive oil in a saucepan over a low heat. Add onion and ginger and cook until translucent.
Add remaining ingredients and cook off for about 50 – 60 minutes until all ingredients have collapsed. Stir occasionally. Remove kaffir lime leaf once cooked.
Pour ingredients into a blender and blend until well combined or leave chunky if desired.
Return saucy jam to the saucepan and reduce liquid for about 15–20 minutes until mixture thickens.
Pour into a sterilised jar and cool. (Will keep refrigerated for approximately three to four weeks).
