08 November 2009

Chicken Liver Mousse


1) Chicken Livers (1 lb )

2) Shallots

3) Garlic

4) Thyme & Rosemary

5) Port


Whoa, flashed back to chem lab in high-school, my nasty chem teacher wouldn't let me in, if the notes weren't done in a particular format. Hah...this'll show her!!!! I can make chicken liver pate and blog about it now....hah!! who had the last laugh Mrs B!

Anyways, coming back to the livers, first pat down the livers with a kitchen towel and salt & pepper them, add plenty of red chilli flakes (if you want some kick). Heat a heavy bottomed pan, use some high heat oil and make sure the pan is really hot, brown the livers on both sides about 3 to 4 minutes a side, the livers are done when they are slightly firm to the touch. To be sure, check the livers to see if they are slightly pink on the inside, that's done.

Get rid of the burnt oil, fry the chopped shallots and garlic with the herbs, just for a few minutes. Then add some port, reduce it down to a couple of tablespoons. Almost forgot, keep salting at each stage.

You're almost done!!, now combine everything in a food processor and blend!! Since this is not a Pate (i don't have the patience to put in the accent, so just imagine it's there) but a Mousse, sieve the blended product to smoothen it out and then fold in some heavy cream. Oh also, before you begin blending add in half a stick of butter...(haha, serves you right for not reading all the way to the end before starting.). All done now.

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