Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 1 tbs olive oil

  3. 1 large brown onion, finely chopped

  4. 2 garlic cloves, finely chopped

  5. 50g (1/3 cup) pine nuts

  6. 750g chicken mince

  7. 1 250g pkt frozen chopped spinach, thawed, squeezed firmly to remove excess liquid

  8. 100g (2 cups) breadcrumbs from day-old bread

  9. 75g (1/2 cup) currants

  10. 1 egg, lightly whisked

  11. 2 tbs finely chopped fresh thyme leaves

  12. 1 tbs Dijon mustard

  13. Salt & ground black pepper, to taste

  14. 150g thinly sliced ham off the bone

  15. Dressed salad leaves, to serve

  16. Crusty bread, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Heat olive oil in a small frying pan over medium-low heat. Add onion, garlic and pine nuts and cook, stirring occasionally, for 5 minutes or until onion softens and nuts are golden. Place in a large bowl and stand for 10 minutes to cool.

  2. Add chicken mince, spinach, breadcrumbs, currants, egg, thyme, mustard, salt and pepper to onion mixture and use your hands to mix together until thoroughly combined.

  3. Press 1/2 the mixture into a 6cm-deep, 10 x 20cm (base measurement) loaf pan. Cover top of mixture with ham. Press remaining mixture over ham and smooth surface into a rounded shape. Cook in preheated oven for 1 hour 5 minutes or until golden brown and firm to touch. Stand in pan for 10 minutes before turning onto a serving plate.

  4. Cut into slices and serve with dressed salad leaves and crusty bread.


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