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1
Stir-fry for 5 minutes then
add
the
port
wine then half the beef stock.
2
Next
add
the
port
and reduce to a glaze, followed by the red wine.
3
Add
the
port
and cook on a low heat for 20 minutes.
4
Add
the
port
,
jelly and remaining softened butter to the food processor bowl, then blitz until you have a very smooth paté.
add
the
port
add