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Microwave Picnic Pate

Canadian.Recipes's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Pate_de_campagne-01.jpg">Image Credit</a></p>
Ingredients
  Onion 1 , finely chopped
  Garlic 1 Clove (5 gm), minced
  Butter 1 Tablespoon
  Ground pork 1⁄2 Pound
  Ground veal 1⁄2 Pound
  Baby beef liver 1⁄4 Pound, finely diced
  Coarsely chopped cooked ham 3 Ounce (1/2 Cup, 90 Gram)
  Egg 1 , lightly beaten
  Coarsely ground pepper 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Allspice 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Bacon slices 1⁄3 Pound (6 Slices, 175 Gram)
  Bay leaves 3
Directions

In large bowl, microwave onion, garlic and butter at High for 3 minutes or until softened, stirring once. Add pork, veal, liver, ham, egg, pepper, salt, allspice and thyme; mix well.
Line bottom and sides of 4- or 6-cup (1 or 1.5 L) ring mould with bacon, letting ends hang over side of pan. (Alternatively, use 9-inch/23 cm pie plate with inverted custard cup in centre.) Tuck bay leaves under bacon. Pack meat mixture evenly into mould; fold ends of bacon over meat mixture.
Cover with vented plastic wrap and microwave at High for 5 minutes, rotating once. Microwave at Medium-High (70%) for 4 minutes or until thermometer or meat probe inserted in several places registers 170°F (75°C) and juices are no longer pink, rotating once. Let stand for 5 minutes. Pour off and reserve juices; let pate and juices cool. Remove congealed fat on juices; refrigerate juices.
Cover and refrigerate pate for 12 hours. To serve, invert onto serving plate; remove bay leaves. Brush pate with reserved juices; cut into 1/2-inch (1 cm) thick slices. (Pate can be refrigerated for up to 4 days.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Beef

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