Curried Egg Loaf

This is a very good first course for dinner parties or as one of the dishes at a larger party. It is easy to make but looks unusual, and all the variations taste really good. I give the quantities for a medium-sized bread loaf tin which will feed six to eight people. You really need a liquidiser for this dish and it is better to make it well before you need it as it must get very cold.

Ingredients

  • 1 thin sliced brown loaf
  • ¾ lb full fat cream cheese (350 g). If you can’t find any at your delicatessen or at a large supermarket Kraft Philadelphia will do.
  • 2 oz melted butter (50 g)
  • 6 medium-boiled eggs
  • 2 teaspoons curry powder (or to taste)
  • a little salt
  • lemon juice

Method

In a liquidiser (you will probably have to do it in two or three lots and put it in a bowl) blend the cream cheese, the boiled eggs, the curry powder, a pinch of salt, the melted butter and the lemon juice until smooth. Check for taste and add more curry powder and salt if you want to. Now cut the crusts off the sliced brown bread. Butter a 2 lb (1 kg) bread tin and put a layer of bread on the bottom, cutting it to fit the tin exactly. Now spread a thick layer of the cream cheese mixture and so on to the very top of the tin ending with a layer of bread. Now put the tin in the fridge for several hours or overnight. Before serving turn loaf out on to a plate and decorate with sprigs of parsley or anything you like. If it will not turn out easily dip it briefly into a sink of very hot water and then it should slip out. It is a dish which freezes well but if you keep it for long in the freezer it should be in a suitably shaped non-metal container. You can turn it out frozen by doing the hot water dip and it will thaw out to serve in about two hours. When you slice it it looks like a smooth pâté with strips of bread incorporated in it and tastes very good.

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