Savoury mousse recipes
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Chicken Liver Mousse
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Loch Fyne Bradan Orach Mousse with Watercress Dressing
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Penny's Tuna Mousse
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Recent recipes
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Ingredients
- YOU WILL NEED
- 350 grams Chicken livers
- Salt and pepper. to taste
- 1 sprig fresh thyme
- ¼ bay leaf
- 1/8 teaspoon ground allspice
- ½ teaspoon Ground cumin
- 1/8 teaspoon Ground Cinnamon
- 1 pinch cayenne pepper
- 114 grams butter. or melted chicken fat
- ½ cup thinly sliced shallots
- 115 grams thinly sliced mushrooms
- 1 tablespoons cognac. the best you can afford
Method
- Pick over the livers to remove and discard tough connecting tissue or blemished portions.
- Put the liver in a bowl and add salt, pepper, bay leaf, thyme, allspice, cumin, cinnamon, and cayenne.
- Heat the chicken fat (butter) in heavy frying pan/skillet over a medium heat, add the shallots and mushrooms cook stirring, until the mushrooms give up their liquid. Cook until most of this liquid evaporates.
- Add the livers and seasonings, cook, stirring occasionally for about 10 minutes pour and scrape the mixture into a food processor or blender, add the cognac and blend to a fine puree.
- Spoon and scrape the mixture into a small serving dish smooth the top.
- Serve slightly cooler than room temperature.
- Serve and Enjoy!
John H Glen has contributed to these popular cooking recipes:
Ingredients
- 250g Bradan orach
- 35ml Dry sherry
- 1 Leaf gelatine
- Juice and zest of 1 lime
- Pinch of paprika
- 250ml Double cream
- 100gms Fresh watercress
- 100ml Greek style yoghurt
- 10ml Worcester sauce
- 100gms Seasonal salad leaves
- 30ml Vinaigrette dressing
- Malden sea salt and freshly milled black pepper
Method
- -soak the gelatine leaf in cold water for 15mins, and then squeeze out excess water
- -gently heat the sherry and add the gelatine until it dissolves
- -place the Bradan Orach in a food processor and blend, add in the dissolved gelatine, lime juice seasoning and paprika
- -remove and pass through a fine sieve for a smooth mousse (this is not compulsory)
- -whip the cream to ribbon consistency and fold into mousse with the lime zest
- -place in the chill for 2-3 hours to firm up
- - pick all the leaves off the watercress stalks, liquidise with the yoghurt and Worcester sauce, season and reserve
- To serve
- -dress the salad with vinaigrette, place on the plates
- -quenelle or scoop the salmon mousse, arrange on the salad leaves
- -drizzle the watercress sauce around the plate
- -serve with caraway seed bread or sour dough
Ingredients
- 4 pickled cucumbers
- 2 hard boiled eggs
- 1 cup mayonnaise
- salt pepper
- tobasco sauce
- 1 cup boiling water with 2T gelatine
- 2 tins tuna (1 oil/1 water / either)
Method
- Combine all in blender. Pour into lined dish and allow to set.
Moody Judy has contributed to these popular cooking recipes:
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