The port jelly makes this incredible. The flavor is unbelievable and was a hit. I served it as a shared appetizer before Christmas dinner.
1 x quantity basic chicken liver pate (see previous entry)
2 tablespoons thyme leaves
3.4 teaspoon gelatine powder
1 tablespoon warm water
1 cup (250ml) port
2 thyme sprigs, extra
Follow steps 1-2 of the basic recipe, adding the thyme at step 1. Press the mixture through a fine sieve and spoon into 2 x 1 1/4 cup-capacity (310ml) ramekins (omit the clarified butter). Refrigerate for 1 hour or until firm.
Place the gelatine and water in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed. Place the port in a saucepan over medium heat and bring to the boil for 3-4 minutes. Remove from the heat, add the gelatine mixture and stir until dissolved. Set aside to cool for 20 minutes. Place the extra thyme sprigs in the ramekins and pour over the port mixture. Refrigerate for 1-2 hours or until set. Serve with sourdough bread and pickled onions. Serves 4.
Donna Hay Magazine issue 54