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Microwave French Country Pâté
Microwave French Country Pâté is a modern British recipe for a classic starter of a pate made from a blend of butter, chicken livers, rabbit, bacon, minced pork, pork fat and brandy that's cooked in a microwave and set in a terrine lined with bacon. The full recipe is presented here and I hope you enjoy this classic British version of: Microwave French Country Pâté.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+over-night chilling)
Serves:
6–8
Rating: 
Tags : Pork RecipesChicken RecipesGame RecipesBritish Recipes
Microwave French Country Pâté: A British recipe for a starter of a pate made from a blend of butter, chicken livers, rabbit, bacon, minced pork, pork fat and brandy that's cooked in a microwave and set in a terrine lined with bacon.
Ingredients:
15g butter
225g chicken livers, trimmed
350g boned rabbit meat, minced
225g lean bacon, rinds trimmed off and minced
250g minced lean pork meat
75g pork fat, minced
2 garlic cloves, peeled and finely chopped
1/4 tsp ground
allspice
salt and freshly-ground
black pepper, to taste
100ml brandy
225g streaky bacon (without rinds)
1
bayleaf
Method:
Place the butter in a small bowl, set in your microwave (1200W) and cook on high powder for 20 seconds. Add the chicken livers, return to the microwave and cook on full power for 50 seconds. Remove from the microwave and set aside to cool.
Once they are cold, mince the chicken livers then combine in a bowl with the rabbit, bacon, pork, pork fat, garlic and allspice. Season generously with salt and black pepper then stir in the brandy to moisten the mixture.
Take a 1.2l terrine and line with the streaky bacon. Spoon the meat mixture inside, packing it down firmly. Lay the bayleaf on top then cover with kitchen paper. Place in your microwave (1200W) and cook on medium power (50%) for 3 minutes. Allow to rest for 5 minutes then cook on medium heat again for 5 minutes more. Remove from the microwave and take off the paper.
Cover with foil then set a brick (or similar) on top and weigh down until completely cold. Cover with clingfilm then place in your refrigerator and chill over night.
To serve, unmould the pâté onto a serving dish. Cut into thin slices and garnish with flat-leaf parsley and watercress. Serve accompanied by thin triangles of toast and a green salad.
