Friday, June 7, 2013

Allergy free chicken and leek mini meatloaves with sausage recipe

  • 2 tbsps Nuttlex
  • 3-4 large leeks, sliced
  • 500g chicken mince
  • 2 sprigs thyme, leaves removed
  • ½ cup buckwheat crumbs
  • 1 tsp Orgran No Egg whisked with 60mls water until thick (optional)
  • Orgran all purpose flour (optional)
  • Salt, to taste
Cracked pepper, to taste
  • 2 herbed chicken sausages, pre-cooked, sliced or chopped fine

  • Heat oven to 200°C.
  • Heat the Nuttlex in a frying pan.
  • Cook the leeks until they are soft.
  • Allow the leeks to cool to a touchable heat before mixing through the chicken (in case you need to use your hands).
  • Grease a square muffin tray that will fit under a grill.
  • In a large bowl, evenly combine the mince, thyme, ⅔ of the buckwheat crumbs, leeks, salt and pepper.
  • If the meatloaf mixture is too moist, add some flour and stir through. If too dry, add some or all of the No Egg mixture and stir through.
  • Press the meatloaf mixture firmly into the baking tray cups and then ruffle the surfaces with a fork.
  • In a separate bowl, mix the remaining crumbs and sausage pieces together.
  • Scatter the sausage and crumbs over the top or the meatloaves.
  • Season the tops to taste.
  • Cook for 15 minutes then finish under the grill until golden and crisp.
  • Allow to cool for a moment in the tin.
  • Remove with a wide bladed knife.

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