NUTTY CHICKEN AND PASTA LOAF WITH EGG SURPRISES
INGREDIENTS
- 1/2 cup risoni pasta
- 500g chicken thigh fillets
- 1 clove garlic, crushed
- 1 onion, chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried marjoram leaves
- 1 small chicken stock cube, crumbled
- 1 zucchini, finely chopped
- 1/3 cup pine nuts, toasted
- 4 hard-boiled eggs
- 1/2 bunch ( 20 leaves ) of English spinach
CHUTNEY MAYONNAISE
- 1/2 cup mayonnaise
- 1/4 cup cream
- 1/4 cup mango chutney
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh mint
NUTTY CHICKEN AND PASTA LOAF WITH EGG SURPRISES METHOD:
Line base and sides of 11cm x 21cm ovenproof loaf dish with plastic wrap. Add pasta to the pan of boiling water, boil uncovered, until just tender; drain, and cool. Blend or process chicken, garlic, onion paste, marjoram, and stock cube until smooth; transfer mixture to bowl.
Combine chicken mixture with pasta, zucchini, nuts, and 1
chopped egg; mix well. Add spinach to the pan of boiling water drain immediately, rinse under cold water; drain, and pat dry with absorbent paper.
Line the base and sides of the prepared dish with three-quarters
of the spinach leaves. Press half the chicken mixture evenly over the base of the dish, place the remaining eggs along the center, cover with the remaining chicken mixture,
press down firmly, and smooth the surface.
Top with remaining spinach. Cover the dish with plastic wrap, then foil. Place the dish in a baking dish, and pour in enough boiling water to come halfway up the sides of the dish. Bake in a moderate oven for 1 hour. Stand loaf 5 minutes before turning out. Serve the loaf warm or cold with chutney mayonnaise.
Chutney Mayonnaise:
Blend or process mayonnaise, cream, and chutney until smooth; stir in mint.
Serves 6.
Note: The recipe can
be prepared or made a day ahead.
Storage: Covered,
in the refrigerator.
Freeze: Not
suitable.
Microwave: Spinach suitable.
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