Pork and Veal Picnic Terrine
Serves 12-14
1.5 kg pork and veal mince
2 cloves garlic, crushed
Salt and 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.