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Ingredients
- 1 small green pepper, seeded and diced
- 1 small red pepper, seeded and diced
- 2 small carrots, diced
- 1 courgette, diced
- 1 butternut squash, diced
- 750g/11/2lb skinless chicken breast fillets, diced
- 1 garlic clove, crushed
- 1⁄2 teaspoon ground nutmeg
- 2 tablespoons freshly squeezed lemon juice
- 3 eggs
- 350ml/12fl oz evaporated skimmed milk
- 75g/3oz mixed fresh herbs such as
- basil, tarragon, dill and parsley
Instructions
- Blanch the peppers, carrots, courgette and squash lightly in boiling
water. Refresh in cold water, drain and reserve. - In a blender or food processor, purée the chicken. Add the garlic, nutmeg
and lemon juice, and whiz briefly. With the motor running, add the eggs
one at a time. Process again and add the evaporated milk and chopped
herbs. Mix well.
• Pour the chicken mixture into a bowl, and chill for 1 hour.
• Preheat the oven to 180ºC/350ºF/Gas mark 4.
• Fold the reserved vegetables into the chicken mixture, then spoon the
mixture into a 9 x 20cm/31⁄2 x 8in loaf tin. - Bake in the oven for 1–11 ⁄2 hours. Leave to cool, then chill overnight in
the refrigerator. To serve, cut into slices
