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15
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
Lightly grease a heatproof terrine dish or
loaf tin which will fit into the Slow
Cooker. 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. Cover the terrine dish with a lid or a
few layers of foil and secure. 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.
Remove the terrine from the Slow
Cooker, cool with a weight on top of the
terrine then chill. 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
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.
SCALLOPED POTATOES
12 slices bacon, trimmed
16–20 medium potatoes, peeled & thinly
sliced
4 onions, peeled & thinly sliced
Salt, pepper & paprika to taste
2 cups grated Cheddar cheese
2 x 285g cans cream of asparagus or
mushroom soup
Cut bacon into pieces. Place a quarter of
the bacon, potato and onion into the Slow
Cooker. Sprinkle with salt, pepper and
paprika, then grated cheese, repeat this
procedure three more times until all of
the potatoes ar
e used.
Gently pour the
undiluted soup over the top. Sprinkle with
paprika, cover and cook on LOW for 9–10
hours, or HIGH for 5–6 hours.