Turkey And Mushroom Bloomer
|Butter||3 Ounce (75 Gram/1/3 Cup)|
|Onion||1 , finely chopped|
|Carrots||2 , grated|
|Button mushrooms||4 Ounce, sliced|
|Minced turkey||8 Ounce|
|Dried thyme||1 Teaspoon|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Ground black pepper||To Taste|
|Egg||1 , beaten|
|Hard boiled eggs||3|
Cut a slice horizontally off the loaf, about a third of the way from the top.
Pull out most of the soft bread, leaving a crust 'shell'.
Melt a third of the butter or margarine and use to brush the inside of the loaf and the cut side of the lid.
Melt half the remaining butter in a saucepan.
Fry (saute) the onion for 2 minutes, stirring, until softened but not browned.
Stir in the carrots and mushrooms and fry for a further 1 minute, stirring.
Remove from the heat.
Make the pulled out bread into breadcrumbs and add to the onion mixture with the turkey.
Mix together well and season with the herbs, salt and pepper.
Mix with the beaten egg to bind.
Press half the mixture into the bread shell.
Lay the three hard boiled eggs along the centre, then top with the remaining meat mixture.
Press down lightly, then place the lid on top.
Melt the remaining butter and brush all over the loaf.
Wrap in foil and bake in a preheated oven at 190Â°C/375Â°F/gas mark 5 for 1 1/4 hours until cooked through.
Open the foil for the last 15 minutes of cooking to crisp.
Leave to cool.
Rewrap for transporting.