Wednesday, May 6, 2009

Liver Mousse


1/2 Lb to 1 Lb chicken liver
1 medium onion
pepper, to taste
4 TBSP oil to fry
1/2 cup heavy whipping cream
2 stalks celery
10 olives or a handful
bread to serve on (I used toast)


Place the chicken liver and the diced onion along with the oil in a sauce pan and cook for 5 to 10 minutes, until the liver is pink in the middle, stirring often.
Remove from heat and let sit at room temp. until it has cooled.
When cool, transfer to a food processor and mix along with 1 celery stalk, cut into pieces.
Process until a smooth paste has formed.
Transfer to a bowl and add sliced olives and tiny pieces of celery, for some crunch.
Let sit in the fridge for at least 1 hour, so it cools even more.
Whip the cream and fold it into the liver paste.
Serve garnished with more olives and celery.
Enjoy !

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