Chicken and Mushroom Loaf 

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A delicious loaf, perfect for lunch or dinner. Also great for a picnic.

Ingredients:

1/2 cup walnuts, chopped

1 brown onion, finely chopped

2 tsp cloves garlic, crushed

10 1/2 oz button mushrooms, chopped

24 1/2 oz chicken mince, lean

1 1/2 cup fresh breadcrumbs

1/2 cup flat-leaf parsley, chopped

1 egg

3/4 cup fruit chutney

1 salt & ground black pepper

Directions:

Preheat oven to 180ºC. Lightly grease a 7cm deep, 10 x 20cm loaf pan. Place walnuts into a non-stick frying pan over high heat. Cook, tossing for 5 minutes until toasted. Remove to a board to cool. Add the oil, onion and garlic to the frying pan. Reduce heat to medium heat.

Cook for 3 minutes until soft. Add mushrooms, increase heat to high and cook for 4 minutes until mushrooms are soft and all moisture evaporated. Set aside to cool.

Combine the mushroom mixture, chicken mince, breadcrumbs, parsley, egg, salt, pepper and walnuts in a large bowl. Mix until well combined. Spoon the mixture into the greased pan. Use your hands to press down firmly and smooth the surface.

Bake for 40 - 45 minutes or until light golden and cooked through. Set aside in the pan for 10 minutes before transferring to a rack. Brush top with 1 tablespoon chutney. Slice and serve warm or cold with remaining chutney.

Author:

Fresh Finesse

Member Comments: (1)

By: plw - 2010-04-13