French-Style Pâté -

French-Style Pâté

Ingredients

6-8 rashers streaky bacon, derinded
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 and pepper to taste
2-3 bay leaves

Details

Serves: 6

Method

Lay the bacon rashers flat on a board and stretch with the back of a knife; use half to line a 500 g (1 lb) microwave loaf tin or earthenware terrine.

Combine the butter, livers, pork and sausagemeat in a bowl. Cover and cook on HIGH for 6 minutes or until the meat is cooked, stirring twice during cooking.

Place the mixture in a blender or food processor, add the garlic, sherry, herbs, nutmeg, salt and pepper and work until smooth.

Spoon the mixture into the prepared tin and cover with the remaining bacon. Place 2 or 3 hay leaves on top. Cover with microwave clingfilm and cook on HIGH for 4 minutes.

Leave to cool, then cover with foil, weight down and chill overnight.

Turn out onto a serving plate and slice. Serve with French bread and a green salad. 

Preparation time: 15 minutes, plus chilling time
Power setting: HIGH
Cooking time: 10 minutes

Related food category:

• Starter and Appetizer