French Style Pate (Easy Microwave Fix) - cooking recipe

Ingredients

8 slices streaky bacon
1 ounce butter
8 ounces chicken livers (chopped)
8 ounces ground pork
4 ounces ground sausage
1 garlic clove (crushed)
1 tablespoon sherry wine
1 teaspoon mixed herbs (chopped)
grated nutmeg (pinch of)
salt & pepper (to taste)
3 bay leaves

Preparation

Lay the bacon rashers flat on a cutting board & stretch w/the back of a knife. Use half of the bacon to line a 1 lb microwave safe loaf pan or terrine.
Combine the chicken livers, grd pork & sausage meat in a bowl. Cover & cook on HIGH for 6 minutes or till the meats are fully cooked, stirring twice during cooking.
Transfer mixture to a blender or food proc. Add the next 5 ingredients (garlic thru salt & pepper) & mix till smooth.
Spoon the mixture into your prepared pan or terrine & cover w/the remaining bacon. Place 3 bay leaves on top, cover w/greaseproof paper & cook on HIGH for 4 minutes. Allow pate to cool. Cover w/foil, weight down & chill overnight.
TO SERVE: Remove bay leaves, turn out onto a serving plate & slice. Serve w/French bread & a green salad.
NOTE: While the recipe doesn't say to do this & I haven't made this dish, I will drain the cooked meat mixture of the rendered fat as the bacon will add flavor & moistness in the final cooking stage.