Christmas · Cooking

Chicken liver mousse

chicken-liver-pate

Chicken liver mousse for Christmas Lunch or Appetizer

300 g Chicken liver (cleaned and chopped into small pieces)

1 Onion, small chopped

1 Garlic clove, minced

100 g Butter chopped into chunks

1-2 Anchovies

1/2 tblsp. Capers

2 tblsp. Mascarpone

Marsala wine (as much as you like)

Fresh thyme chopped (as much as you like)

Salt and Pepper

Cook the onion, garlic and thyme in a knob of butter. Add the chicken liver and the anchovies and let it cook for around 5 minutes, make sure everything is cooked. Add salt pepper and Marsale and let it simmer for 1 minute.

Transfer everything into the food processor together with the rest of the butter, the capers and the mascarpone and blend until smooth.

Season to taste with salt and pepper. Pour into a nice crock and place in the fridge for at least 3 hours.

Serve on toasted bread or crackers!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s