Kandla Nijhowne's Recipe - Spicy Tangy Chicken Loaf
Ingredients
• 750-800 g Maida
• 2 tsp Baking powder
• 200 g Vanaspati
• 100 g Butter
• 2 cups Milk
• 2 Eggs
• 4 tsp Olive oil
• 250 g Bacon
• 400 g Chicken (boneless)
• 200 g Mushrooms
• 250 g Spring Onion
• 100 g Capsicum
• 3 tsp Olives
• 2 tsp Garlic paste
• 1 1/2 tsp Oregano (dried)
• 250-300 g Cheese (processed)
• 1 cup Cream
• 2 tsp Mustard powder
• 1 tsp Salt, pepper
• 1 Red Bell pepper
• 2 Carrots
• 1/2 cup Shelled green peas
Method
Cream, butter, eggs and sugar together, sieve flour together with baking powder. Knead the flour with the butter mix along with warm milk. Make into a soft dough.
Filling: Chop chicken fine and cut all the vegetables into fine dices. Boil and cook peas and chicken. In a pan cook all the vegetables together. Add the herbs and keep aside.
Finish: Roll out the dough. Fold in the filling. Fold over the dough to seal in the filling. Divide into two long rolls. Plait the bread. Place into greased baking tin. Bake at 225* C for 30 minutes. Remove onto a rack and allow to cool.
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