WARM CHICKEN LIVER MOUSSE

SERVES 6

15 MINUTES PREPARATION TIME

15 MINUTES COOKING TIME

400 g (14 oz) chicken livers

2 tablespoons olive oil

2 French shallots, finely chopped

1 garlic clove, finely chopped

4 juniper berries, crushed

150 ml (5 fl oz) tawny port

150 g (5½ oz) cold lightly salted butter, diced

100 ml (3½ fl oz) thin (pouring) cream

Salt and pepper

Toasted slices of bread, to serve

THE LIVERS

Check to make sure the chicken livers no longer have their gall bladders (a small green pouch) attached. If they do, remove these carefully.

COOKING

Heat the olive oil in a large frying pan over a medium heat. Brown the livers, shallot, garlic and juniper berries in the oil for a good 5 minutes. Deglaze with the port and cook, stirring, for 4 minutes, or until the liquid reduces to a syrup.

While still warm, transfer everything to the bowl of a food processor and mix with the cold butter until smooth. Add the cream and season to taste. Transfer to a serving bowl and serve with the toasted bread.

TIP

Once it has cooled, this mousse becomes a parfait, but be careful, because it oxidises quickly. Cover the surface with plastic wrap or a layer of melted butter. Keep it well chilled in the refrigerator.