Tarragon is at its best when married to poultry, and the herb's enticing, pervasive aroma contributes much to the enjoyment of this meat loaf whether you serve it hot or cold.
ingredients
serves 8
2 tablespoons olive oil
1 medium onion, peeled and finely chopped
1 large stick celery, trimmed and finely chopped
6 level tablespoons chopped fresh parsley
1 1/4 cups fresh brown breadcrumbs
2 eggs, lightly beaten
1 level tablespoon chopped fresh tarragon
1/4 level teaspoon freshly grated nutmeg
1 pound minced uncooked turkey meat
Freshly ground black pepper
Sprigs of fresh tarragon to garnish
method
OVEN: Preheat to 180°C (350°F)
1. Line a loaf tin 7 1/2 x 3 3/4 inch with nonstick baking paper.
2. Heat the oil in a skillet and cook the onion and celery in it over a moderate heat for about 5 minutes, or until the onion softens.
3. Meanwhile, mix the parsley, breadcrumbs, eggs, tarragon and nutmeg with the turkey, and season with pepper. Mix in the onion and celery.
4. Spoon the mixture into the loaf tin and spread evenly. Cook in the heated oven for about 40 minutes, or until the loaf is lightly browned and there is no trace of pink in the juice that oozes out when you prick it in the centre with a skewer. Take the loaf out of the oven and leave it to stand in the tin for 15 minutes before turning it out.
5. Peel off the paper and put the loaf on a warmed serving dish. Cut it into 16 slices and garnish with the tarragon sprigs.
Serve the turkey loaf with a green salad and french bread and, if you like, a taste of apricot relish. If you are going to serve the loaf cold, leave it in the tin and when it is cool enough, put it in the refrigerator for 3-4 hours, or overnight if more convenient. Turn it out and peel off the paper to serve.
