Melba Toast with Chicken Liver Mousse and Red Onion Puree
The classic favourite, Chicken Liver Pate, is given a lighter treatment in this smooth and airy mousse. Served on homemade Melba Toasts, and accompanied by a Red Onion Puree, these will be a popular addition to your party menu.
How long will it take?
1 ¼ hours, plus cooling time
What’s the serving size?
Serves 8
What do I need?
For the Chicken Liver Mousse
- 2 tbsp butter
- ¼ cup shallots, finely diced
- 250 g chicken livers
- 2 sprigs fresh thyme
- ¼ cup whisky
- ½ cup + 2 tbsp cream
- Salt and pepper
For the Red Onion Puree
- 2 large red onions, peeled and chopped
- ¼ cup butter
- ¼ cup olive oil
For the Melba Toast
- 1 baguette, cut into ½ centimetre thick slices
- 2 tbsp butter, melted
- Micro-herbs to serve
How do I make it?
- To make the Mousse, pat livers with paper towel to remove excess moisture. Melt butter in a frying pan over medium heat, then add shallots. Cook until the shallots have softened, then add thyme and chicken livers. Cook, stirring frequently for 8-10 minutes or until livers are cooked. Add whisky and use a wooden spoon to scrape any pieces stuck to the frying pan. Cook for 2 minutes, then remove from heat and set aside to cool slightly.
- Transfer ingredients in frying pan to a food processor, add 2 tbsp cream and salt and pepper to taste. Blend until the mixture is thick and smooth. Transfer to a bowl, cover with clingfilm and refrigerate for 1 ½ hours.
- Meanwhile whip ½ cup cream until it has soft peaks. Add chicken liver mixture and stir through. Return to fridge until ready to serve.
- To make the Red Onion Puree, add olive oil and butter to a non-stick frying pan and heat on high until the butter melts. Add onions and stir, ensuring the onions are well coated with butter and olive oil. Reduce heat to medium-low and cook for 30 minutes or until the onions are soft and slightly translucent. Increase heat to medium and cook, stirring frequently until the onions change to a golden brown colour and smell sweet, approximately 15 minutes. Remove from heat, strain onions through a sieve to remove any excess moisture and then add onions to a food processor. Blend until smooth, then refrigerate until ready to serve.
- Preheat oven to 220C.
- Add baguette slices to a lined baking tray and brush slices with melted butter. Cook for 10 minutes or until golden brown. Remove from oven and allow to cool. Store in an airtight container until ready to serve.
- To serve, pipe or dollop Chicken Liver Mousse onto Melba Toast, then add Red Onion Puree. Garnish with micro-herbs and serve.
