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Picnic Pate

By The Canadian Living Test Kitchen

Tested till perfect

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Picnic Pate

This recipe makes 8 servings

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Foods such as meat loaf or pate cook more evenly when prepared in a ring mould. Because this dish can't be stirred, be sure to rotate it during the cooking time. Test with a meat thermometer in several places to make sure it is evenly cooked through.

Ingredients

  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp butter
  • 1/2 lb ground pork
  • 1/2 lb ground veal
  • 1/4 lb baby beef liver, finely diced
  • 1/2 cup coarsely chopped cooked ham, (3 oz/90 g)
  • 1 egg, lightly beaten
  • 1 tsp coarsely ground pepper
  • 3/4 tsp salt
  • 1 tsp allspice
  • 1/4 tsp dried thyme
  • 6 slices bacon, (1/3 lb/175 g)
  • 3 bay leaves

Preparation

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 1.6 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 6 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 p? 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.)

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