Turkey Loaf with Courgettes and Tomato
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Turkey||2 Pound, minced (900 Gram)|
|Parsley||1 Tablespoon, chopped|
|Chives||1 Tablespoon, chopped|
|Tarragon||1 Tablespoon, chopped|
|Egg white||1 Medium, beaten|
|Tomato sauce||1 Cup (16 tbs)|
1. Preheat the oven to 190°C/375°F/Gas Mark 5 and line a non-stick loaf tin (pan) with parchment. Place the onion, garlic and turkey in a bowl, add the herbs and season. Mix, then add the egg white to bind.
2. Press half of the mixture into the base of the tin (pan). Slice the medium courgette (zucchini) and the tomatoes and arrange over the meat. Top with the rest of the turkey; press down.
3. Cover with a layer of foil and place in a roasting tin (pan). Pour in enough boiling water to come half-way up the sides of the loaf tin (pan). Bake for 1-1 1/4 hours, removing the foil for the last 20 minutes of cooking time. Test the loaf is cooked by inserting a skewer into the centre - the juices should run clear. The loaf will also shrink away from the sides of the tin (pan) when it is cooked through.
4. Trim the large courgette (zucchini). Using a vegetable peeler or hand-held metal cheese slicer, cut the courgette (zucchini) into thin strips. Bring a saucepan of water to the boil and blanch the ribbons for 1-2 minutes until tender. Drain and keep warm. Transfer the turkey loaf to a warm platter. Drape over the courgette (zucchini) strips and serve with a tomato and herb sauce.