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02 January 2013,04:41 by
D.Sumithra

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CHICKEN AND TARRAGON LOAF

Serves :
8

Preparation Time :
40 minutes

Cooking Time :
2 hours

Preparation Method :

  • Grease and line a loaf tin with non-stick silicone or greased waxed paper.
  • Mix the chicken with the ham, onion, tarragon, breadcrumbs, beaten egg, salt and pepper to taste, and the dry vermouth.
  • Press the mixture into the prepared tin.
  • Stand the tin in a large roasting tin and add hot water to come halfway up the side of the loaf tin.
  • Cover the loaf tin with a piece of greased foil. Cook in a preheated oven for 1 ½ hours.
  • Allow to cool in the tin for a few minutes; un- mould carefully on to a warm serving dish. Serve hot, cut in slices, with tomato sauce.
  • This loaf may also be served cold: press it down lightly with a weight and allow it to cool in the tin.
  • Serve immediately. 

INGREDIENTS

  • 500 grams minced lean chicken
  • 250 grams minced lean ham
  • 2 small onion, peeled and finely minced
  • 3 tablespoons chopped tarragon
  • 100 grams soft whole meal breadcrumbs
  • 2 eggs, beaten
  • Salt
  • Freshly ground black pepper
  • 6 tablespoons dry vermouth

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