Microwave Picnic Pate
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), minced|
|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|
|Dried thyme||1⁄4 Teaspoon|
|Bacon slices||1⁄3 Pound (6 Slices, 175 Gram)|
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 170Â°F (75Â°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.)