Kambrook KSC110 manual Ratatouille, Pork & Veal Picnic Terrine, Serves 8–12, Serves 12–14

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.

Pork & Veal Picnic Terrine

Serves 12–14

1.5kg 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.

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