Chicken broccoli savoury bundt cake


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In earnest this is not a planned recipe; when I left home, I took off the freezer what I thought being frozen rump steaks, much to my surprise when I returned home I had thawed 900 gr of minced chicken breast, thus…

  • 900 gr minced chicken breast
  • 300 gr steamed broccoli
  • 1 tsp Mrs Dash (of your choice, I have used Tomato/Basil/Garlic blend)
  • 1/4 tsp salt
  • 1 tsp dried oregano 
  • 50 gr Sharp Cheddar Cheese 
  • 50/70 gr breadcrumbs
  • 1 cup skimmed milk
  •  optional: 1 tsp dried chili peppers

Preheat oven at 200 ‘C / 392 ‘F

Set the broccoli aside; mix all ingredients in a bowl.

Spray a bunt cake pan with enough, unflavored, PAM 

Knead half mixture in the pan, pressing evenly, allowing for a little edge to be created, place the broccoli in, top with remaining mixture, once sliced it should look like this:
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Cook for 20 minutes, lower the temperature to 170’C/338’F and cook for another 15 minutes; to be on the safe side with a temperature probe  check that the meat has reached 65’C / 149’F.

Unmould on a serving plate, serve with a salad.

Serves 4