Country Terrine with Pistachios

This country-style terrine, which is really just a spiffy cold meat
loaf, is versatile and easy to make. For a traditional French-style
lunch, serve with salad, crusty bread, good mustard and pickles.
Finish with fresh fruit and cheese. Or pack everything up in a cooler
and enjoy a memorable picnic. It also makes an excellent hors d'oeuvre
served on slices of fresh baguette spread with Dijon mustard.

Makes about 2 1/2 pounds (1.25 kg)

Equipment:

Loaf pan, earthenware terrine or soufflé dish (see tips)
Large (minimum 5 quart) oval slow cooker

Ingredients:

3 ounces/90 g pancetta (see tips)
2 onions, quartered
1 clove garlic, chopped
1 pound/500 g ground veal
1 pound/500 g ground pork
2 tablespoons/25 ml dry sherry
1/2 cup/125 ml ground pistachios (about 2 ounces/60 g shelled
pistachio nuts)
1 teaspoon/5 ml cracked black peppercorns
1 teaspoon/5 ml salt
1 teaspoon/5 ml dried thyme leaves
1/4 teaspoon/1 ml ground allspice
4 bay leaves

Preparation:

In a food processor, combine pancetta, onions and garlic. Process
until onions and pancetta are finely chopped.

In a bowl, combine pancetta mixture, veal, pork, sherry, pistachios,
peppercorns, salt, thyme and allspice. Using your hands, mix until
ingredients are well blended.

Lay bay leaves evenly across bottom of terrine. Spread mixture evenly
over top. Cover tightly with foil and secure with string. Place pan in
slow cooker stoneware and pour in enough boiling water to come 1 inch
(2.5 cm) up the sides. Cover and cook on Low for 6 hours or on High
for 3 hours or until interior temperature reaches 170 degrees F (80
degrees C).

Remove terrine from slow cooker stoneware. Do not remove foil. Place a
brick or other heavy item that fits into the pan on top and
refrigerate overnight or longer to allow the flavors to develop. (Will
keep refrigerated for up to three days.)

To unmold, dip the pan in hot water. Run a sharp knife around the
inside of the dish, then invert the terrine onto a serving plate.
Scrape away and discard the accumulated fat. To serve, slice thinly.

Tips:

This terrine can be made in almost any kind of baking dish that will
fit into your slow cooker. I have a variety of baking pans that work
well: a small loaf pan (approximately 8 by 5 inches/20 by 12.5 cm)
makes a traditionally shaped terrine; a round (4 cup/1 L) soufflé dish
or a square (7-inch/17.5 cm) baking dish produces slices of different
shapes.

Pancetta is Italian cured bacon and is available in most supermarkets
or in specialty food stores. If you can't find it, use a smoked ham,
such as Black Forest ham, instead.

Source: Delicious & Dependable Slow Cooker Recipes


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