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Recipe

Chicken loaf

Aug 29, 2012 2:00pm
  • 20 mins preparation
  • 50 mins cooking
  • Serves 6
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Ingredients

Chicken loaf
  • 750 gram chicken mince
  • 1 cup fresh breadcrumbs
  • 2 eggs, lightly beaten
  • 2 rashers rindless bacon, chopped
  • 1 onion, finely chopped
  • 2 tablespoon chopped parsley
  • 2 clove garlic, crushed
  • 1 teaspoon dijon mustard
  • 1 tablespoon olive oil
  • 3/4 cup white wine
  • 20 gram butter
  • mashed potato, baby rocket, to serve
Filling
  • 1/2 cup chopped semidried tomatoes
  • 1/2 cup char-grilled capsicum strips
  • 100 gram sliced char-grilled eggplant
  • 30 gram baby spinach leaves

Method

Chicken loaf
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    In a bowl, combine chicken mince, breadcrumbs, eggs, bacon, onion, parsley, garlic and mustard. Season to taste and mix well.
  • 3
    Using wet hands, flatten mince mixture onto a piece of baking paper to form a 20 x 25cm rectangle, about 1cm thick.
  • 4
    To make filling, arrange all ingredients down the centre of mince. Fold mince over to enclose filling and to form a large sausage shape. Pat ends together to seal.
  • 5
    Pour oil into a baking dish. Heat in oven 5 minutes. Add loaf and bake 30 minutes. Remove from oven and turn loaf over with a spatula. Pour 1/2 cup wine over.
  • 6
    Bake further 10-15 minutes, basting occasionally, until golden brown and cooked through. Place on a plate and cover with foil.
  • 7
    Pour remaining wine into baking dish. Deglaze over high heat, stirring to scrape base of pan, for 3 minutes, until reduced by half. Add butter and stir over high heat for 1 minute. Pass through strainer. Serve loaf sliced with sauce, mashed potato and rocket.

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