Adam Newell's Recipe - Chicken Liver Mousse - 1 August
Chicken Liver Mousse
This is the easiest chicken liver mousse to make. It is very light and airy and the spices really do work well with the livers. It is always on the menu at Zibibbo normally served as part of our tapas platter. We serve it with a beetroot chutney - which is bit sweet and a bit sour - and crunchy baguette.
500g fresh chicken livers
200g unsalted butter
2 whole eggs
Salt to taste
Pinch ground cloves
Pinch ground nutmeg
Pinch ground cinnamon
Pinch of allspice
- Preheat your oven until 150degC.
- Brush the insides of your moulds with soft butter so they are fully coated.
- Place the chicken livers in a blender and whiz until a puree, add the egg and the spices. Melt the rest of the butter and add slowly to the chicken livers. Finally add the cream and blend until smooth. Season with salt and pepper.
- Pour into your ramekins and place in a baking dish and half fill with water and place in the oven. Cook for 30 minutes until the mousse has set.
- Remove from the oven and allow to cool before turning
2 large beetroot coarsely grated
1 white onion finely chopped
1/4 cup white wine vinegar
2 tablespoons brown sugar
1 teaspoon of finely chopped garlic.
1/4 teaspoon chilli flakes
Salt and pepper
Zest and juice of 1 lemon
50ml olive oil
- In a thick-bottomed pan lightly sauté the onions and garlic in the olive oil, add the beetroot and cook for a further 5 minutes on a low heat, add the chilli and season with salt and pepper.
- Add the chilli flakes, white wine vinegar, Lemon and sugar and bring to a boil. Cover with a lid and simmer until all the vinegar has turned into lovely syrup. Allow to cool, before using. This chutney will keep for a couple of weeks in the fridge, it is also great in ham sandwiches.