Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 20

Try this rustic pâté served with crusty bread and pickles.

Preparation time: 20 minutes

Cooking time: 3–4 hours

Makes 1kg (2lb 4oz) terrine (about 10 slices)

12 rashers smoked streaky bacon

400g (14oz) chicken livers, rinsed

500g (1lb 2oz) pork mince

1 tbsp finely chopped fresh flat-leaf parsley

1 tbsp finely chopped fresh thyme leaves

½ tbsp finely chopped fresh sage leaves

2 shallots, peeled and finely diced

Sea salt and freshly ground black pepper

2 tbsp brandy

1 large egg, beaten

Line a non-stick 1kg (2lb 4oz) loaf tin with 6 bacon rashers, placing them next to each other horizontally so that the ends of the bacon overhang each side of the tin and the base is completely covered.

Roughly chop 3 of the remaining bacon rashers and 300g (10oz) of the chicken livers and place them in a large mixing bowl. Add the mince and mix well with your hands until the mince is very smooth. Mix in the herbs, the shallots, 2 teaspoons of salt, the brandy and egg.

Spoon half of the mixture into the tin and press down into the corners with the back of a spoon. Place the remaining chicken livers in a single layer over the top and season with some salt and pepper. Cover with the remaining mince mixture and press down again. Cut the remaining bacon rashers in half and lay them horizontally across the base of the terrine, then fold the overhanging ends of bacon over the top to seal everything in neatly. Cover tightly with a layer of parchment paper then foil.

Place the tin in the slow cooker and carefully pour enough boiling water around the outside to come halfway up the sides of the tin. Cover with the lid and cook on high for 3–4 hours or until the mixture is firm and the juices run clear when tested with the tip of a knife. Remove the tin from the slow cooker and leave to cool slightly before unwrapping. Drain off any excess fat, then leave to cool completely. Serve in thick slices.