Chicken and Mushroom Loaf

Preparation: 15 minutes

Cooking: 1 hour

Serves 4

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

1 cups fresh breadcrumbs

cup flat-leaf parsley, finely chopped

1 egg

Salt and freshly ground black pepper

cup fruit chutney

 

 

 

Preheat oven to 180C. 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.