We have reached the end of 2105 and it is a time when many of us are entertaining. We need recipes for parties or cocktails which taste good and are really easy and quick to make. One of my stand-bys is a light chicken liver mousse. By mousse I use the French idea of light creamy texture rather than a mousse created from whipped ingredients. This Mousse can be served as a starter for a large dinner party, as a canape for a cocktail party or part of a buffet table. It really takes just a few minutes to prepare and is just about impossible to ruin. The ingredients I use give the Mousse a flavour which tastes subtly different from a traditional “chicken liver pate”. I poach the chicken livers in a sweet sherry which gives a special flavour then blend in all the other ingredients. The crème fraiche adds lightness and a slight tang, the butter adds richness, the nutmeg a hint of spice and the cognac adds depth of taste. By leaving it to chill overnight in the fridge it allows the flavours to develop. I recommend pairing the Mousse with a chilled sweet wine such as a Chateau Lafaurie Peyraguey 06 Sauternes from Bordeaux.
Ingredients for 6 as a starter
- 250g chicken livers
- 300ml sherry
- 80g butter
- 100ml crème fraiche
- ½ teaspoon nutmeg
- Salt and ground black pepper to taste
- 25ml Cognac
Directions:
- Bring sherry to boil in a pan
- Add chicken livers and poach in boiling water for 3 minutes
- Drain off liquid
- Place in a bowl and blend until smooth
- Add crème fraiche and blend
- Add crème fraiche, nutmeg salt and pepper and blend
- Add Cognac and blend until smooth
- Store in porcelain bowls , cover with cling wrap
- Chill in fridge overnight this allows the flavours to develop
Serve with crisp baguettes and a chilled sweet white wine such as a Sauternes or a rich sherry
– enjoy your New Year’s celebrations
Bon Appétit!