Slow Cooker Terrine

Making Terrine looks daunting, but with a Slow Cooker it is really quite easy and cheap to do.

For not a lot of money or time, you can create a stunning centrepiece for your next party or just a quiet Sunday afternoon and your friends won’t believe you made it yourself!

You Need:

Slow Cooker

Loaf Pan

Clingwrap

Foil

Brick or heavy weight that fits your Loaf Pan

Ingredients

500g Pork Mince

2 x Chicken Thighs

2 x slices of Pork Belly or Neck

Bacon Slices

Pistachio Nuts

Salt

Pepper

Thyme (could be Dried)

Fresh Sage Leaves

Dice the Chicken and Pork into small cubes

Add the Chicken, Pork, Salt and Pepper (to taste, but I use a lot), Pistachio Nuts and Thyme to the Pork Mince.

Mix this thoroughly with your hands

Line the Loaf Pan with Cling-wrap

Arrange the fresh Sage Leaves in the bottom of the pan, try to make a pattern or at least be neat, this will be seen when you serve the Terrine.

Line the Loaf Pan with the Bacon, making sure the pieces overlap and come up the sides of the pan and beyond

Now fill the Loaf Pan with the Pork and Chicken mixture, make sure to press it in firmly to eliminate air pockets

Slightly overfill the pan

Top the mixture with Bacon and fold the ends of the lining bacon over the top

Now fold the cling-wrap over the top and cover the pan with foil, this will prevent any steam from getting in

Place the Loaf Pan in the Slow cooker, turn on to low and carefully pour in boiling water till it is ¾ the way up the sides of the pan

Place the lid on top of the slow cooker.

Now go and do something else for 6 hours

After 6 hours turn the slow cooker off and carefully remove the Loaf Pan from the Slow Cooker.

Careful it will be HOT, I use silicone gloves.

Wrap the brick in foil and place on top of the Terrine, I find a small block of wood helpful if the brick is a little big for the pan. This will keep pressure on the mixture as it cools.

Put the pan on a tray in case of spillage and put the whole thing in the fridge to cool overnight

When you are ready to serve, remove the pan from the fridge, and lift off the weight.

Unwrap the foil and cling-wrap and use the cling-wrap to loosen the Terrine from the pan

Turn the pan over onto a board and carefully lift the pan off then unwrap and remove the cling-wrap

Serve with toast slices and pickle

The Terrine will last a week in the refrigerator.

Terrine freezes well, wrap in cling wrap twice, or slice and vac seal before freezing. Store in the freezer for up to 6 month.