INGREDIENTS
- 225 g chicken livers
- ½ tsp each salt and pepper
- ½ cup unsalted butter
- ½ cup chopped shallots
- ⅓ cup thinly sliced peeled Granny Smith apple
- 1 clove garlic, finely chopped
- 1 tsp finely chopped fresh thyme
- 3 tbsp sherry or brandy
- 1 tsp finely chopped fresh chives
PREPARATION
- Separate lobes of livers, removing and discarding any connective tissue and fat; sprinkle livers with ¼ tsp each of the salt and pepper.
- In skillet, melt 1 tbsp of the butter over medium heat; cook shallots, apple, garlic and thyme, stirring often, until softened, 5 minutes. Push to 1 side of pan.
- Add 2 tsp of the remaining butter to pan; melt over medium-high heat. Cook livers, turning once, until just a hint of pink remains in centre of thickest part, about 3 minutes. Add sherry; cook for 30 seconds.
- Scrape into food processor; purée until smooth. Let cool slightly. Cut ¼ cup of the remaining butter into pieces. With motor running, drop butter into liver mixture, 1 piece at a time, waiting until combined before adding the next piece. Sprinkle in remaining salt and pepper; process until shiny, about 1 minute.
- Press through a fine-mesh sieve into a bowl. Scrape into two 6-oz (175 mL) ramekins or dishes. Cover with plastic wrap; refrigerate until set, about 1 hour. Remove plastic wrap; sprinkle with chives.
- In a small saucepan, melt the remaining butter; skim off froth. Pour over chives, leaving any milky sediment behind. Cover and refrigerate until mousse is set and flavors meld, about 24 hours. (Make-ahead: Cover with plastic wrap and refrigerate for up to 4 days.)
NUTRITIONAL INFORMATION, PER 1 TBSP: about 78 cal, 3 g pro, 6 g total fat (4 g sat. fat),
2 g carb, trace fibre, 77 mg chol, 84 mg sodium, 57 mg potassium. % RDI: 1%
calcium, 9% iron, 76% vit A, 7% vit C, 34% folate.
