Recipe - Details - Chicken & Duck

Chicken & Chilli Loaf

Ingredients

Main

• 1.2 kg chicken mince
• 1 onion, finely chopped
• 1 egg, beaten
• 1 tsp dried chicken stock powder
• 2 tsp Fresh As minced ginger
• 2 tsp Fresh As thyme
• 4 cloves fresh garlic, peeled and finely chopped
• 1½ cups dried breadcrumbs, ½ cup extra for topping
• 3 tbsp Thai Sweet Chilli Sauce, 3 tbsp extra for topping
• 3 red capsicums, roasted, deseeded and peeled

Roasted Capsicum Sauce

• 4 tbsp juice and oil from the roasted capsicums
• 1 roasted red capsicum, diced
• 4 tbsp aioli
• 2 tsp Fresh As roasted red capsicum powder
• cracked black pepper

Method

1. Preheat oven to 200 °C and turn on convection
2. Combine first nine ingredients then split the mixture in half.
3. Place the first half onto a baking dish.
4. Flatten into an oval shape, approximately 3-cm high.
5. Place capsicums on top of mixture.
6. Press remaining mixture on top of capsicums, pressing the sides together. The chicken and chilli bake should be an oval shape approximately 28-cm long, 12-cm wide and 6-cm high.
7. Form a tin foil border around the chicken and chilli bake approximately 9-cm high, as the loaf will rise. For the topping, sprinkle breadcrumbs over top of bake, and drizzle chilli sauce on top. Bake at 200 °C for 50 minutes. Remove tin foil and bake for a further 20 minutes.
8. To make the sauce, blend first four ingredients together and then add the cracked black pepper to taste.

This recipe is supplied courtesy of Annabelle White.