Consuming Passions - Worldwide Events Managers

Chicken Pistachio Meat Loaf with caramelised onion

Serves: 6-8

Notes

A very simple meat loaf. Lightly spiced and flavoured with pistachio. It’s a perfect spring lunch. Serve hot or cold. Chicken may be substituted with the same quantity of pork and veal mince. Although I add a little juniper and brandy, this may be omitted.

Ingredients

• 750g chicken thigh meat, minced or finely chopped
• ½ cup breadcrumbs (preferably freshly made) + extra if required
• 50g pistachio nuts, roughly chopped + 25g or so whole pistachios
• 2 large eggs, lightly beaten
• 1 medium onion, finely chopped
• 1 small carrot, grated
• 1 tsp mixed spice
• ½ tsp black pepper
• Salt to taste
• 4 or 5 juniper berries, finely chopped (optional)
• 1 Tbsp brandy (optional)
• 5 or 6 lean bacon rashers

Caramelised onion:

• 1 Tbsp extra virgin olive oil
• 2 large onions, finely sliced
• 2 tsp sugar
• 1 Tbsp balsamic vinegar
• Pan juices from above

Method

Preheat oven to 180C. In a large bowl mix minced chicken, breadcrumbs, chopped nuts egg, onion, carrot, spice, pepper, stock, and juniper berries and brandy (if using). Oil a terrine dish or rectangular non-stick bread tin (app. 23cm) or other oven proof dish and put in a layer of bacon rashers. Add half the chicken mixture, packing it in well. Sprinkle with a layer of whole pistachios. Add remaining chicken mixture. Cover with layer of bacon rashers. Cover dish with aluminium foil and bake for 1 hour in 180°C oven. Remove foil 10 minutes before loaf is cooked. Remove loaf from tin and allow to rest for 5 minutes. Pour any juices into the caramelised onion

For the onion:

Fry onion slices in olive oil with sugar. When browned, add balsamic vinegar and pan juices a little at a time. Remove from heat when caramelised and serve with meat loaf.