Introduction: 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!
Brick or heavy weight that fits your Loaf Pan
500g Pork Mince
2 x Chicken Thighs
2 x slices of Pork Belly or Neck
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
Step 14: Shelf Life
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.
Runner Up in the
Slow Cooker Challenge