1. Place the bay leaves and red currants decoratively on the bottom of the bowl or loaf tin you are using for this paté. Use bacon to line it, leaving enough hanging over the sides to be able to cover the top of the paté.
2. Using the built-in electronic weighing scales, weigh the bread into the Thermomix bowl and add the sage, parsley, mixed spice, green peppercorns and salt. Turn the Speed dial to the lid locked position, then pulse the Turbo button a few times until savoury breadcrumbs are formed. This takes only 2 to 4 seconds. Tip out the crumbs and set aside.
3. Place the diced belly fat onto the lid of the Thermomix bowl. Turn to Speed 10 and quickly push the belly fat onto the running blades to mince. Turn off 2 seconds after the last piece hits the blades. Tip out into the breadcrumbs bowl.
4. Place the liver onto the lid of the Thermomix bowl. Turn to Speed 5 and quickly push the liver onto the running blades. Turn off immediately after the last piece hits the blades. Tip out into the breadcrumbs bowl.
5. Chop the onion halves by dropping them onto the Thermomix blades running at Speed 4½. Switch off immediately. Use the spatula to scrape the onion down to the bottom of the Thermomix bowl. Using the built-in electronic weighing scales, weigh the olive oil into the Thermomix bowl. Sauté the onion in the Thermomix bowl at 100°C for 3 minutes at Speed 1.
6. Add the pork cubes and cook at 100°C for 8 minutes at Speed Spoon (40 rpm) with the blade in reverse direction for a very gentle stirring action.
7. When the cooking is finished, add the breadcrumbs, belly fat, liver, egg and port if using to the Thermomix bowl. Stir for 30 seconds at Speed 1 with the blade in reverse direction to gently mix.
8. Tip into the bacon-lined bowl or loaf tin, use the overhanging bacon to cover the paté then follow the same cooking and cooling instructions as the traditional method Pheasant Terrine.