Chicken Loaf
This is the responsible, healthy and economical alternative to polony and over salted cold cuts. The bread and milk soak, keeps the loaf moist and the oil and butter combination helps with succulence. You can vary the flavour by adding chopped tomato, rings of pipped olives, extra freshly ground pepper, etc.
- Serves: 4 - 6
- Recipe Category: Poultry chicken
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Products in this recipe:
Liquid Chicken Stock, Cajun Spice, Green Onion Seasoning, Garlic Pepper Seasoning
You Will Need:
Ina’s Tip
Sandwich the tomato between the butter lettuce and chicken loaf to prevent the bread from going soggy.
Method:
Position the oven rack one shelf below the middle and preheat the oven to 180 °C.
Butter a terrine or loaf tin 29 cm x 8 cm.
Soak the bread and milk together.
Sauté the onion with Green Onion Seasoning in the oil and butter until soft.
Chop the chicken in a food processor using the steel blade, until roughly textured.
Add the bread and milk, sautéed onion and all the other ingredients, except the Cajun Spice.
Blend for 20 seconds until mixed.
Spoon into the buttered pan or terrine and generously sprinkle the top with Cajun Spice.
Pour boiling water, ± 2 cm deep into an oven pan.
Place the terrine into the pan with water. Bake for 30 - 35 minutes.
Leave the terrine to cool in the pan of water.
Refrigerate overnight.
Turn out and slice thinly ± ½ cm thick.
Delicious on sandwiches spread with Chicken Flavoured Butter or in salads or pasta dishes.
Gourmet chicken and bacon sandwiches
Spread brown bread generously with Chicken Flavoured Butter at room temperature.
Top half of the slices with butter lettuce leaves, tomato slices seasoned with Green Onion Seasoning and slices of Chicken Loaf.
Cover with remaining buttered bread and slice sandwiches on the diagonal.
Chicken flavoured butter
Process or cream together the butter and Stock Concentrate.
Spread the slices generously with the butter, refrigerate or freeze any leftover butter.
Delicious used in any chicken dish.
Variation
Liquid Beef Stock Concentrate mixed with butter is excellent on meat sandwiches.
Chicken Loaf
This is the responsible, healthy and economical alternative to polony and over salted cold cuts. The bread and milk soak, keeps the loaf moist and the oil and butter combination helps with succulence. You can vary the flavour by adding chopped tomato, rings of pipped olives, extra freshly ground pepper, etc.
- Serves: 4 - 6
- Recipe Category: Poultry chicken
-
Products in this recipe:
Liquid Chicken Stock, Cajun Spice, Green Onion Seasoning, Garlic Pepper Seasoning
You Will Need:
Method:
Position the oven rack one shelf below the middle and preheat the oven to 180 °C.
Butter a terrine or loaf tin 29 cm x 8 cm.
Soak the bread and milk together.
Sauté the onion with Green Onion Seasoning in the oil and butter until soft.
Chop the chicken in a food processor using the steel blade, until roughly textured.
Add the bread and milk, sautéed onion and all the other ingredients, except the Cajun Spice.
Blend for 20 seconds until mixed.
Spoon into the buttered pan or terrine and generously sprinkle the top with Cajun Spice.
Pour boiling water, ± 2 cm deep into an oven pan.
Place the terrine into the pan with water. Bake for 30 - 35 minutes.
Leave the terrine to cool in the pan of water.
Refrigerate overnight.
Turn out and slice thinly ± ½ cm thick.
Delicious on sandwiches spread with Chicken Flavoured Butter or in salads or pasta dishes.
Gourmet chicken and bacon sandwiches
Spread brown bread generously with Chicken Flavoured Butter at room temperature.
Top half of the slices with butter lettuce leaves, tomato slices seasoned with Green Onion Seasoning and slices of Chicken Loaf.
Cover with remaining buttered bread and slice sandwiches on the diagonal.
Chicken flavoured butter
Process or cream together the butter and Stock Concentrate.
Spread the slices generously with the butter, refrigerate or freeze any leftover butter.
Delicious used in any chicken dish.
Variation
Liquid Beef Stock Concentrate mixed with butter is excellent on meat sandwiches.