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.
- Portion size 8 servings
- 1 onion finely chopped
- 1 clove garlic minced
- 1 tablespoon 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 teaspoon coarsely ground pepper
- 3/4 teaspoons salt
- 1 teaspoon allspice
- 1/4 teaspoon dried thyme
- 6 slices bacon (1/3 lb/175 g)
- 3 bay leaves
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.)