Makes 1 standard sized loaf tin (± 20cm x 10cm)
Ingredients:
- 400g white button mushrooms
- 2 shallots, diced
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1 XL free-range egg, lightly beaten
- ½ cup parmesan cheese, finely grated
- 1 large marrow, grated, salted, degorged & squeezed dry
- 1 corn on the cob, steamed and cut off the cob
- ¼ cup parsley, chopped
- Zest of 1 lemon
- 1 Tbsp lemon juice
- ¼ cup spring onions, sliced
- 2 tsp dried oregano
- 400g chicken mince
- Extra virgin olive oil
- Salt and pepper, to taste
Pink sauce:
- 4 Tbsp mayonnaise
- 4 Tbsp tomato sauce
- Fresh lemon juice, to taste
Method:
- To make the pink sauce:
- Mix mayonnaise and tomato sauce together in a bowl.
- Add a little squeeze of lemon juice and salt, to taste.
- Set aside in the fridge for serving.
- Preheat oven to 180˚C.
- Lightly spray a ± 20cm x 10cm loaf tin with non-stick olive oil spray.
- Using a food processor, pulse the mushrooms until they are finely chopped.
- In a large pan sauté the mushrooms with a little drizzle of olive oil until they have sweated off most of their water, about 10 to 15 min. Set mushrooms aside.
- Add a fresh drizzle of olive oil to the pan and add the shallots.
- Cook until soft. Add the garlic and cook until fragrant. Season well and set aside.
- In a large bowl combine the cooled mushrooms and shallots and the rest of the ingredients except the chicken, mix very well.
- Add the chicken mince and season with salt and pepper.
- Mix to combine.
- Spoon mixture into the loaf tin.
- Bake for 30 minutes until browned on top and cooked through.
- Remove from the oven and remove from the loaf tin.
- Return to the oven on a baking tray for another 10 minutes to brown the sides.
- Slice and serve with pink sauce and a side salad.
