- Total time 40 minutes
- Note + chilling
- Difficulty Easy
- unsalted butter 200g
- shallots 2 long, finely chopped
- garlic 5 cloves, finely chopped
- bay leaf 1
- thyme a few sprigs, leaves picked
- chicken livers 400g
- port 100ml
- orange ½, zested (you’ll need ½ tsp)
- whole black peppercorns ground to make ½ tsp
- chives a handful, finely chopped
- sourdough toast and chutney, to serve
Heat 100g of the butter in a small pan over a medium heat and gently cook the shallots, garlic, bay and thyme leaves with a pinch of salt for 10 minutes until the shallots have softened.
Tip in the chicken livers and cook for 5 minutes until they are nearly cooked through. Pour in the port and bubble until the liquid has reduced by half. Remove from the heat and sprinkle in the orange zest and black pepper.
Remove the bay, then tip the mixture into a food processor and blitz until smooth. Push through a fine-mesh sieve into a bowl, then taste and adjust the seasoning as needed.
Divide the mousse between two ramekins, then scrape any left-over mousse into a serving dish. Melt the remaining butter in a small pan over a low heat, then pour this over the tops of the mousses, ensuring they are completely covered. Immediately sprinkle over the chives, then chill until needed. Serve with warm slices of toast and chutney.
- kcals 515
- fat 43.5g
- saturates 26.8g
- carbs 4.7g
- sugars 3.9g
- fibre 0.8g
- protein 18.8g
- salt 0.2g