Food

A spicy, garlicky veggie feast in a bowl

Daily Dish: Katie Sanderson’s roast pumpkin, with garlicky yoghurt and a poached egg is a taste of autumn

Pick up a jar of Katie’s Peanut Rayu sauce, or use a chilli sauce of your choice, to make this egg dish that’s good any time of day

Katie Sanderson
Fri Nov 8 2019 - 12:00

At home we generally have big pots of things on the go, a dahl, beetroot curry, or Italian veggie stew, which hopefully last us a few days and then in between that, we eat quick stir fries with McNally greens or easy eggs.

My condiment, Peanut Rayu, helps us out with last-minute meals or lazy evenings. It’s great on eggs and I always have a few egg lunches or dinners each week. I can’t wait for the day to have my own chickens, but until then I buy from sources where the chickens are happy, with lots of space and freedom.

This recipe is a recreation of the brilliant eggs they do in Bibis (a neighbourhood cafe in Dublin). Pumpkins are in season and tasting great at the moment. I get mine from the McNally farm stall in Temple Bar or at the Fumbally market.

I look forward to the Crown Princes coming in all year long. I roast a whole pumpkin in one go and save the rest for salad or chuck it in a curry.

READ MORE

What you’ll need:

1 pumpkin, cut into wedges, seeds removed
Olive oil
Salt and pepper
Yoghurt (few tablespoons per person)
Garlic (alittle), peeled and crushed
Peanut Rayu or black bean Rayu, or a hot chilli sauce or oil of your choice
Coriander, chopped
Eggs
Sourdough (toasted)

How to make it:

1. Place the pumpkin wedges on a tray and liberally cover with olive oil, sea salt and pepper. Place in a preheated oven (200 degrees Celsius) and cook for 30-40 minutes.

2. In a small bowl mix the yoghurt with the crushed garlic, to taste.

3. When your pumpkin is almost done, you’ll need to poach your eggs. Bring a pot of water to the boil, and add a splash of vinegar. Give the water a vigorous stir with a wooden spoon and place your eggs right in the middle of your whirlpool. Slotted spoon at hand, take your eggs out when cooked to your preference, and drain on kitchen paper.

4. On your plate, place your pumpkin wedges, then your poached eggs and cover in garlicky yoghurt, and spoon the Rayu condiment or chilli sauce on top. Add chopped coriander, season with salt and pepper, and serve with toast.

Katie Sanderson is a chef, creative and producer of White Mausu condiments, whitemausu.com

WhitemausuFood MonthKatie Sanderson