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Firstly, place the dayold bread in a 350F oven until completely dry (8-12 minutes).
In a heavy-bottomed pan you will place 1/4 cup broth/beer along with the spices of your choice. (cummin, coriander, turmeric, curry powder, ginger, cayenne ect...) Bring to a boil, then adding the onion and garlic. In a seperate container with the remaining broth/beer you will break up the now dried bread. Set aside.
When the onion/garlic /broth mix has reduced you can then add your meat and simmer for 5 minutes.
Before taking the whole thing and whirling in a food processor to the desired consistancy, you can add the herbs of your choosing, not before. Allow to cool to room temperature before refrigerating. Serve cold on saltines, dry bread, biscotte, toast, pita bread.
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| 1 1/2 lb ground chicken |
| 1 med chopped onion |
| chopped garlic to taste |
| 1 1/4 cup broth/beer |
| 3 slices dayold country bread |
| herbs/spices to taste |
| TLC |
| The chicken can be replaced by ground turkey or ground lamb. In the event of the later (lamb) you will need to "skim" the top of the cooking mixture to remove
excess fat. This can also be made with a mixture of any or all the above meats.
An interesting serving idea is to place the warm mix into decorative molds before refrigerating and then serving on a plate surrounded by various crackers or saltines of your choice (there are a number of low-fat varieties). Mixture keeps very well in the refrigerator in a sealed container and can be frozen for further use. It is always served cold. |