1) Chop onion in TM for 3 secs on speed 7. Scrape down.
2) Add Port and thyme and make a reduction by heating for 10 mins on Varoma temp with MC at an angle, speed 3 or until liquid measures 1/4 cup. Set aside.
3) Add 50g butter to empty TM bowl and heat for 3 mins at Varoma Temp. Add livers and saute for 5 mins at Varoma Temp. until livers are just changing colour. Then add back in Port reduction and the rest of the butter.
4) Puree the mix on speed 9 for 1 min, scrape down and add eggs through the hole in the lid, with the blades turning on speed 5. Puree again at speed 9 for 1 min. Test for texture(very fine and smooth). Taste and season with salt and pepper if necessary.
5) Pour into small soufflé dishes, about 9, leaving room for a jelly layer. Cover with plastic wrap.
6) Place in Varoma layers and steam for 10mins at Varoma Temp. Check to see if set by inserting a sharp knife and pulling to one side. If still soft/runny, steam for 1-2 mins more but reduce temp to 100*C, so as not to curdle the mix. Refrigerate over night.
- 7) To make the jelly place all ingredients except the currants/pimentos in the TM and warm to 70*C to dissolve the gelatine on speed 4 for 1-2 mins. Taste and check for balance of salty, sweet and sour. Strain and pour on top of pate, sprinkle with currants/pimentos (I like to eat these) and set in refrigerator. Can be wrapped in plastic/foil and frozen. To use, just thaw for a short time and serve with Melba Toast or dry biscuits or pieces of toasted pitta bread. These make great hostess gifts or can be used as an entrée course at dinner. For individual serves try using silicon patty pans turned out and garnished with walnuts and parsley, chopped. (COST APPROX $12 FOR 9!!!)