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Pork & Veal Picnic Terrine
Serves 12–14
1.5 kg pork & veal mince
2 cloves garlic, crushed
Salt & pepper, to taste
1
⁄2 teaspoon dried thyme
1
⁄2 teaspoon ground cloves
2 x 60g eggs
Grated rind 1 lemon
1
⁄2 cup dry sherry or brandy
2 bay leaves
1 litre water
Lemon slices to garnish
1. Lightly grease a heatproof terrine dish
or loaf tin which will fit into the Slow
Cooker.
2. Combine minced meat, garlic,
seasonings, thyme, cloves, eggs,
lemon rind and sherry or brandy, mix
well. Spoon into the terrine dish and
smooth out the top, arrange bay
leaves and lemon slices on top.
3. Cover the terrine dish with a lid or a
few layers of foil and secure.
4. Place 1 cup of water in the Slow
Cooker and a small trivet or upturned
heatproof saucer. Lower terrine onto
the trivet in the Slow Cooker, cover
with lid and cook on LOW for 8–9
hours, or HIGH for 5–6 hours.
5. Remove the terrine from the Slow
Cooker, cool with a weight on top of
the terrine then chill.
6. Serve with crusty bread and spicy
chutney.
NOTE: Replenish water in the
crockery bowl during the
cooking time if required. Ensure
the water does not ingress into
the terrine dish.
Ratatouille
Serves 8–12
4 onions, peeled & sliced
2 medium egg plants, cubed but not
peeled
6 large zucchini, sliced
4 red capsicum, trimmed & sliced
8 tomatoes, sliced
4 cloves garlic, peeled & crushed
Salt & pepper to taste
1 cup oil
1. Place onions in the Slow Cooker first
then add remaining ingredients.
Cover and cook on LOW for 8–9 hours.
The vegetables should be soft but not
mushy. Serve Ratatouille hot or cold,
as a filling for crepes and omelettes,
as an accompaniment to meats and
poultry, over a bed of rice or couscous
or with a hot dish of pasta.
KSC110_IB_Issue0210_V1.indd 24 8/12/09 9:12 AM