recipes
Festive chicken mushroom and nut ring
2023-12-20
Ingredients
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 tbsp chopped fresh rosemary and thyme
- 2 tbsp olive oil (Borges)
- 600g chicken mince
- 500g mushrooms, sliced
- 1 tbsp whole grain mustard (Maille)
- Salt and pepper to taste
- 1 chicken stock pot (Knorr)
- 2 apples, peeled, cored and diced
- 150g toasted almonds, chopped
- 150g toasted cashew nuts, chopped
- 150g dried cranberries
- 2 eggs, beaten
- 100g dried breadcrumbs
- 1 packet sliced pancetta
- You will also need rosemary sprigs and berries to decorate
Method
Start this recipe by frying together the onions, garlic and herbs with 2 tbsp olive oil to soften. Add in the chicken mince, season with salt and pepper and brown. Next, add in the mushrooms and apples and cook for 3 minutes before adding in the stock pot and mustard. Remove off the heat and add in the nuts, cranberries, beaten eggs and breadcrumbs. Grease a bundt ring tin with butter and line with the slices of pancetta. Fill the tin with the prepared mixture and fold over any overhanging pancetta. Bake in the oven at 180`c for 445-50 minutes. Allow to sit for 5 minutes before turning out and serve with the top decorated with rosemary sprigs and fresh berries.
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