Method
Trim the chicken livers,
removing any filaments or fat.
Melt 30g of the Butter in a large heavy frying pan.
Add the onion and cook for 5-7 minutes until soft and golden, then add
the garlic and cook for a further minute.
Increase the heat to medium-high, add the chicken livers, thyme, salt
and pepper.
Cook for 3-5 minutes until the livers are coloured, stirring frequently.
The livers should remain pink inside but not raw!
Add the brandy and cook for a further minute.
Using a slotted spoon,
transfer the livers to a food processor or liquidiser.
Pour in the cooking juices and process for 1 minute or until smooth,
scraping down the sides.
With the machine running add the remaining diced butter a few pieces
at a time until it's incorporated.
For a very fine mousse, press the mixture through a fine sieve with
a wooden spoon or rubber spatula but this isn't always necessary.
Line a 500ml loaf tin
with cling film, smoothing out as many wrinkles as possible.
Pour the mousse mixture into the lined tin or spoon into 6 to 8 individual
ramekins.
Cool, then cover and chill until firm.
To serve, dip the loaf
tin into hot water for 5 seconds, wipe dry and invert on to the serving
plate.
Lift off the tin, peel off the cling film and smooth the surface with
a knife.
Do this 30 minutes before you need to serve the mousse to allow it to
come to room temperature.
Serve sliced with a little of the warmed Red Onion Marmalade and a green
salad.
To make the onion marmalade...
Heat the butter in a heavy frying pan over a medium-low heat, add the
onions and cook for 20 minutes until softened and just coloured, stirring
frequently.
Stir in the garlic, thyme, vinegar, honey and sultanas, cover and cook
for 10-15 minutes until the onions are completely soft and jam-like,
stirring occasionally.
Spoon into a bowl and cool to room temperature.
To make French Toast (Allow
6 small triangles per person)
Warm the oven to about 150°.
Toast, either in a Toaster or under a grill, 9 to 12 slices of white
bread until lightly browned.
Once toasted, remove the crusts and carefully cut through the uncooked
middle of the bread.
Cut across the diagonal on each slice to make 4 small triangles.
Arrange these, un-toasted side up, on a baking sheet and place in the
hot oven for 5 minutes.
Remove from the oven and allow to cool.