Turkey Liver Pate
|Turkey livers||10 1⁄2 Ounce|
|Streaky pork/Streaky bacon||1⁄2 Pound (Fresh)|
|Sliced shallots||2 Ounce|
|Garlic||1 Clove (5 gm), crushed|
|Ground allspice||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
Rinse the turkey livers and pat dry on kitchen paper.
Remove the central tendons.
Derind the streaky pork or bacon and cut into strips.
Puree the shallots in a food processor.
Gradually add the turkey livers, pork or bacon, and the eggs.
Stir in the garlic, madeira, allspice, thyme, salt and pepper.
When the puree is smooth transfer to a 1 quart (1 litre/13/4 pint) oval terrine dish.
Cover and microwave on HIGH for 8 minutes.
To check whether it is cooked, push a skewer into the center of the terrine, count 10 seconds, pull it out and touch your lips with it.
It should be warm to the touch.
Leave the terrine uncovered for 15 minutes, then put a plate with a heavy weight on top and leave to cool at room temperature.
When cool, chill in the refrigerator for at least 12 hours.