Chicken and Mushroom Loaf (Oamc) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This loaf is delicious served hot or cold. When completely cold, wrap in foil and refridgerate. To freeze: When cold, wrap in a second layer of aluminium foil and freeze. This will keep for up to 2 months. Ingredients:
2 tablespoons sunflower oil |
1 large onion, finely chopped |
1 carrot, finely grated |
1 lb ground chicken |
6 ounces bacon, finely chopped |
3 ounces fresh large mushrooms, finely chopped |
1 tablespoon tomato ketchup |
4 tablespoons fresh breadcrumbs |
1 teaspoon dried herbs |
1 large egg, lighly beaten |
salt and pepper |
Directions:
1. Heat the oil in a frying pan. Add the onion and cook over a moderate heat until soft but not brown. Add the carrot and stir-fry for 2 minutes.
2. Place in a large mixing bowl. Add the remaining ingredients and mix thoroughly.
3. Press the mixture into a lightly oiled 2.5 pint loaf tin or dish. Cover with lightly oiled greaseproof paper and bake in the centre of a preheated oven , 375F for 45 minutes.
4. Carefully pour away any liquid that has appeared during cooking. Invert the loaf onto a serving dish. Serve in slices, hot with mixed vegetables.
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