Terrine in a Crockpot
- Ready in: 3 hours 30 minutes plus 3 days in the fridge
- Serves: 8
- Complexity: very easy
- kcal: 428
- 350 g chicken livers
- 1 egg
- ¼ cup sherry
- 2-3 cloves chopped garlic
- 1 tsp SIDS SALT & PEPPER
- ½ tsp grated nutmeg
- 1 tbsp coarse chopped fresh sage leaves
- ½ tsp SIDS SMOKEY BBQ RUB
- 1 tbsp coarse chopped fresh thyme leaves
- ¼ tsp ground cloves
- 500 g sausage meat
- about 250 g thin sliced bacon
You will need a crockpot large enough to hold a 6 cup loaf tin.
Rinse the chicken livers in a bowl of cold water then halve, discarding any fibrous bits. Put in a food processor along with SIDS SMOKEY BBQ RUB, egg, sherry, garlic, nutmeg, sage, thyme, cloves and SIDS SALT & PEPPER.
Process until smooth then add sausage meat in golf-ball sized lumps and process again until smooth.
Spray the inside of the loaf tin with oil then line the long sides with bacon strips, leaving long ends to fold over the top.
Spoon the mixture into the loaf tin then fold the bacon ends over the top and cover tightly with foil.
Place the terrine on two metal jar lids in the crockpot, pour in enough bath temperature water to come halfway up the sides, then cover and cook on HIGH for 2-3 hours until the centre feels firm when pressed through the foil.
Turn off the crockpot and remove the loaf tin. To flatten the top, cover with foil, cut a piece of stiff cardboard slightly smaller than the loaf tin top then place on the foil, weighted down with canned goods.
Allow to cool then refrigerate for 3 days. When ready to serve, unmould the terrine so its bottom is up and slice as required.
Serve sliced on a platter garnished with baby tomatoes, lettuce and gherkins.
Inspired by Simon and Alison Holst.