Chicken and Mushroom Loaf
Preparation: 15 minutes
Cooking: 1 hour
½ cup walnuts, chopped
2 tblspn olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
300 g button mushrooms, chopped
750 g chicken mince
1½ cups fresh breadcrumbs
½ cup flat-leaf parsley, finely chopped
Salt and freshly ground black pepper
¾ cup fruit chutney
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.