CHICKEN & MUSHROOM LOAF
COOKBOOK: Mag recipe
Here’s a really simple one that I think would suit a beginner. I like to mince my own chicken in the processor but you can purchase it already minced.This recipe should be made with the help of a food processor, it will give you a better finish. At times you can get away without using one but this recipe requires ingredients to be chopped finely to get that smooth texture. If you dont have a processor look at investing in one. They all do the same thing and they range in price but you can’t be without one in the kitchen.
Eat it or Starve!?? Everyone loves a good loaf! This one is unusual with the introduction of fruit and nuts. Loved it!
Thank you to Rebecca Hann for her wonderful homemade apricot chutney, it was absolutely delicious and perfect for this recipe!
1/2 cup walnuts
2 tablespoons of olive oil
2 cloves of garlic
1 large onion
1/2 cup apricot chutney
1 1/2 cups breadcrumbs
750g chicken mince or breast to mince in processor
1/2 cup parsley leaves
salt & pepper
Preheat oven at 180C
Lightly grease a loaf pan (7cm deep, 10 x 20cm)
Add walnuts in food processor and chop finely. set aside.
If you are using chicken breast , add to the food processor and mince. set aside. add the garlic, onions, parsley and chop finely , set aside.
Place chicken mince in a large bowl, add the walnuts, onion & garlic & parsley, mushrooms, chutney and olive oil and mix well. Add the breadcrumbs and salt & pepper and combine well.
Spoon the mixture in prepared loaf tin. Firmly press down and smoothen the surface. Bake for 40-45 mins or until golden and cooked through.
Set aside for a few minutes before turning over on plate. Slice and serve warm or hot.