Brandy and Green Peppercorn Pate

1.

1.      Clean chicken livers by removing sinew from them and cut roughly into 3-4 pieces each. Put in a bowl to marinate with mixed spice, thyme, pepper, bay leaf and brandy.

2.      Put garlic and onion into TM bowl and chop for 5 sec on speed 6. Scrape down and repeat if necessary. Scrape down add butter and sauté 4 min on 100 degrees at speed 1.

3.      Add diced veal and cook 2 min Varoma temp on reverse speed 1.

4.      Add chicken liver mix, tomato paste, cream and salt then blend 20 sec (or until smooth) on speed 7. Now cook 4 min, 100 degrees on speed 4. When finished add 6-4-6 small ice cubes for about 15 sec on speed 3 with MC off to prevent mixture from overcooking. Now add green peppercorns and incorporate at in reverse at speed 3 for 5-10 seconds. Taste and add S&P if necessary.

5.      Now spoon into serving dishes (does about 12 cocottes) and press down and put in fridge to cool.

2.

Port Wine Jelly

Once cool put port wine into TM bowl and heat 4 min, 90 degrees at speed 1. Remove lid and sprinkle gelatine on liquid (avoid centre if possible) and now stir 20 sec speed 3 until fully dissolved. Pour into a jug and allow to cool for 5 mins before pouring over individual pates to seal. Return to fridge to set and once set cover with cling film.