PORK & VEAL PICNIC TERRINE
Serves
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
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
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
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
SCALLOPED POTATOES
12 slices bacon, trimmed
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 are used. Gently pour the undiluted soup over the top. Sprinkle with paprika, cover and cook on LOW for
15