INGREDIENTS: - 1/4 cup pine nuts - 800g lamb mince - 6 green onions, finely chopped - 1 garlic clove, crushed - 250g antipasto (see note), roughly chopped - 1/3 cup tomato chutney - 1 egg, lightly whisked - 2 cups fresh white breadcrumbs - 1/2 cup basil leaves, chopped - 1/2 cup grated parmesan cheese INSTRUCTIONS: Preheat oven to 180'c. Line base and sides of a 7cm deep, 11cm x 21cm (base) loaf pan with baking paper, allowing a 4cm overhang at both long sides. Place pine nuts on a baking tray. Cook for 3 to 5 minutes or until light golden. Combine mince, onions, garlic, antipasto, chutney, egg, breadcrumbs, basil and parmesan in a large bowl. Using clean hands, mix until well combined. Season with salt and pepper. Press mixture firmly into pan. Press pine nuts into top. Bake for 40 - 45 minutes or until firm to touch. Stand in pan for 10 minutes. Lift onto plate. Slice and serve. Note: We used a mix of marinated mushrooms, red capsicum, semi dried tomato and chargrilled eggplant. (Source: Australia's Super Food Ideas July 2006)
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