Ingredients

Method

• 500 g fresh free-range chicken livers
• 3 T butter
• 2 T finely chopped onion
• 1-2 cloves garlic, chopped
• 1 T fresh thyme, chopped
• ¼ t ground allspice
• Sea salt and freshly ground white pepper
• ½ cup plus 2 T fresh cream
• 5 gelatine leaves
• 1 cup sweet muscadel wine
• 2 t freshly-squeezed lemon juice
• 2 cloves
• 1 bunch fresh grapes, rinsed
• 1 loaf fresh farm bread, thickly sliced

Method

Ingredients

Rinse the chicken livers under running cold water, then drain in a colander. Melt the butter in a large frying pan over a medium heat, then sauté the onion until transparent, but not browned. Add the garlic and sauté for 1 minute.
Add the chicken livers, thyme and allspice and sauté until the livers are cooked to your preference. Add seasoning, to taste, then remove the pan from the stove and allow its contents to cool.
When cool, tip the mixture into a blender, add the cream and blend at a high speed until silky smooth. Pour the mousse into a serving dish, cover with clingfilm and chill. Place the gelatine leaves in a bowl and cover with water.
Pour 2/3 cup muscadel wine into a small saucepan, add the lemon juice and cloves and bring to a boil. Squeeze the water out of the gelatine leaves, then stir them into the hot sauce and mix to dissolve.
Strain, then allow the mixture to cool before pouring it over the mousse. Chill. Pour the remaining 1/3 cup muscadel wine into a small saucepan over a medium to low heat, add the grapes and sauté until the grapes start to burst and the wine becomes syrupy.
Serve the mousse with thick slices of farm loaf and the sautéed grapes on the side.