Close account popup

sign in

or sign in with

reset your password

  • Mar 26th 2014
  • 0 comment


  • 1kg skinless chicken thigh fillet, trimmed and roughly chopped
  • 1 small red onion, roughly chopped
  • 1 cup parsley leaves
  • ¼ cup fresh basil leaves
  • 1 large egg
  • freshly ground salt and pepper
  • 2 medium carrots, peeled and cut into small dice
  • 2 sticks celery, cut into tiny dice
  • 1 cup chicken stock
  • 1 small bunch asparagus, chopped
  • ½ yellow capsicum, or 2 yellow baby squash, cut into small dice
  • 6 leaves of silverbeet, middle stalk removed
  • 80g shelled pistachios or walnuts, toasted & chopped


  1. Preheat the oven to 200C (180C fan forced). Line large loaf pan 21 x 11cm with plastic wrap letting it hang well over the sides of the pan.
  2. Attach fine grinding plate to food grinder and stand mixer. Place mixing bowl under the grinder. Feed some of the chicken into the hopper, then turn mixer to speed 4 and push chicken down with stomper. Repeat with remaining chicken, onion, parsley and basil. Stop machine and add egg to the mixing bowl. Season with plenty of salt and pepper.
  3. Attach the flat beater, secure the mixing bowl and turn to speed 4, mix for 3 minutes or until very well combined and sticky.
  4. Place the carrots, celery and stock into a medium sized saucepan. Cover and cook 3 minutes, add the asparagus and capsicum and cook for a further 2 minutes or until just tender. Drain and set aside.
  5. Add the silverbeet leaves to a large saucepan with 3 tbs water. Cover and allow to steam for about 2-3 minutes or until just softened. Drain and rinse silverbeet and spread out flat, lightly dry with paper towel.
  6. Add the vegetables (except the silverbeet) to the mince mixture, turn the mixer to speed 4 and until combined.
  7. Line the prepared loaf pan with the spinach leaves laying them in seam side up. Firmly press in the chicken filling and cover the top with the silverbeet leaves and enclose firmly with the plastic wrap. Cover the pan tightly with foil.
  8. Place the pan into a large baking dish and fill half way with boiling water. Bake for about 1 hour 20 minutes or until the juices are clear when tested with a tip of a knife. Remove from the water and remove the foil. Carefully lift from the loaf pan and discard the plastic wrap. Place onto a tray or rimmed plate and allow to drain and cool. Return to the clean loaf pan and refrigerate overnight.
  9. Serve sliced scattered with the nuts, accompanied with salad lemon wedges or your favourite relish.