I am a chicken liver mousse convert because of this recipe. I have to admit that I am a huge paté fan, chicken liver however was not at the top of my hit parade. I am a chef, I am suppose to like and try everything. I do try everything once, twice if I like it three times if I’m hooked.
I am hooked on this recipe.
Serves about 4-6 or just me because I love this dish
- 2 sticks of unsalted butter, cut into small pieces
- 3 shallots, sliced
- fresh nutmeg, a couple of grates, a pinch really
- 2 cloves fresh garlic, crushed
- 2 sprigs fresh thyme, strip the leaves from sprigs
- 5 tbsp of your favorite port wine
- 1tbsp extra virgin olive oil
- 1 pound fresh chicken livers, cleaned and trimmed
- Salt & Pepper to taste
Date and Fig Relish
- 1/3 cup pitted dates, rough chopped
- 3/4 cup dried figs, rough chopped
- 1 shallot, sliced
- 1 small apple, something crisp
- 2 tbsp, dark brown sugar
- 1/2 cup cider vinegar
- 2 tsp fresh grated orange zest
- 1 cinnamon stick, about 3 inches
- 1 dried bay leaf
- 1 glass loaf pan or serving dish
Melt 2 tbsp butter in a small sauce pan and add the shallots and half of the thyme. Cook over low heat until shallot are soft. Add the garlic and nutmeg and cook another minute. Add the port and cook until almost all the liquid is gone and remove from the heat.
In a large frying pan heat the olive oil and add half the livers. Cook for a couple minutes on each side until just cooked but still pink in the middle. Put the livers and the onion mixture from the saucepan in a food processor and cook the rest of the livers the same way you just did. Add those livers to the processor and blend until smooth, with motor running add about 3/4 of the butter pieces reserving about 1/2 stick aside. Push through a fine sieve or a stainer into a bowl and add S and P to taste. I use grey salt and fresh cracked pepper.
Spread mousse into the loaf pan or serving dish and level it out. carefully melt the rest of the butter in a saucepan until just melted. Leave alone for 3-4 minutes and allow the butter to separate. spoon the golden top part of the melted butter over the mousse to cover it and scatter the rest of the fresh thyme leaves over the butter. set aside until cool. Cover and chill until needed. can be made 2-3 days ahead of when you need it.
Put all the ingredients in a saucepan. Cook over low heat until the dates and figs are tender and jam like. Remove the cinnamon stick and bay leaf. Add Salt & Pepper to taste and let cool completely. Put relish in a container and keep in the fridge until your ready to serve it with the mousse. Toast or grill some nice brioche bread and pour yourself and nice glass of wine and become a chicken liver convert as well.