Title: French-style Pate

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ClaireonWheels78

Rank：Platinum Member Score：220 Posts：220 From：United Kingdom Register：09/08/2016 10:24 AM

Date Posted：05/15/2017 10:07 AMCopy HTML French-style pate Serves 4-6, Preparation time 15 minutes, plus chilling time, Power setting HIGH, Cooking time 10 minutes. 6-8 rashers streaky bacon, derainded 25 g (1 oz) butter 250 g ( 8 oz) chicken livers, chopped 250 g (8 oz) minced pork 125 g (4 oz) sausagemeat 1 clove garlic, crushed 3 tablespoons sherry 1 teaspoon chopped mixed herbs pinch of grated nutmeg salt & pepper to taste 2-3 bay leaves 1. Lay the bacon rashers flat on a board & stretch with the back of a knife; use half to line a 500 g (1 lb) microwave loaf or earthenware terrine. 2. Combine the butter livers, pork & sausagemeat in a bowl. Cover & cook on HIGH for 6 minutes or until the meat is cooked, stirring twice during cooking. 3. Place the mixture in a blender or food processor add the garlic, sherry, herbs, nutmeg & salt & pepper & work until smooth. 4. Spoon the mixture into the prepared tin & cover with the remaining bacon. Place 2 or 3 bayleaves on top. Cover with greaseproof paper & cook on HIGH for 4 minutes. 5. Leave to cool, then cover with foil, weight down & chill overnight. 6. Turn out onto a serving plate & slice. Serve with French bread & a green salad.