Screw on the top and shake.  Leave to stand in a warm place for at least 24 hours before use.

It will keep at room temperature indefinitely.

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Brown onion and garlic in oil.  Add ground chuck and brown lightly.  Add tomato sauce, cloves, chili powder, salt and pepper, parsley and whole red pepper.  Boil for 10-15 minutes.

Add beans and cook for 25 minutes or longer.

Serve with Portuguese bread.

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Combine the mashed potatoes with the eggs, olives and parsley, then add the giblet mixture and seasonings.

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Meanwhile, spread the olives out on several thicknesses of paper toweling, top with several more thicknesses of paper toweling, then roll up tight and set aside (this is to rid the olives of as much moisture as possible so that the pate won't be soupy).

Wrap the whole, unpeeled bud of garlic in a double thickness of aluminium foil, then twist each loose end in a gooseneck, sealing in the garlic.  Place in the oven and roast for one hour; remove from the oven and cool to room temperature.

Now peel the garlic, clove by clove, and drop into an electric blender cup or a food processor fitted with the metal chopping blade; add the olives and pepper, and puree by buzzing 15 seconds non-stop.  Scrape down the sides of the blender cup or work bowl with a rubber spatula, buzz another 15 seconds, then scoop all into a small bowl and cover tightly.

Store in a refrigerator until about 1/2hour before serving.  Mold into a small decorative bowl and serve as a cocktail spread with Pao Torrado (Portuguese toast) or crisp crackers.

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Place the Brie in the top of a double broiler, set over hot water, and let soften for 8 to 10 minutes (do not allow the water to boil or the cheese may string and separate).

Meanwhile, peel the garlic, clove by clove, and drop into an electric blender cup or food processor fitted with the metal chopping blade; add the pepper, olive oil, and water and buzz for 30 seconds non-stop to puree.  Scrape down the sides of the blender cup or work bowl and buzz for a further 30 seconds.

Now add the softened cheese and incorporate, using 8 to 10 quick on-offs of the motor.  Transfer to a small bowl and, if the mixture seems slightly lumpy, whisk hard by hand (further machine beating at this point may make the pate rubbery).  Store airtight in the refrigerator.

Let the paté come to room temperature before serving.

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