Some people are low in iron, and the typical medical response is: iron tablets. I like to use food whenever possible, and I recently came across a delicious and fast recipe for liver mousse.
Of course there are other ways to eat liver, but I have opted to make mousse and I take a spoonful a day, just like that.
So here is how I make it (you can adjust the proportion accordingly) and you will need a food processor.
- 450g chicken livers
- Port wine
- 1/2 l of chicken stock
- 250 g butter
- Salt/ pepper
Macerate the liver in some port wine overnight or for a few hours
Boil the liver in the port/ add some of the chicken stock if too dry
When cooked, pour in the mixer
Add the butter and more stock until pasty consistency
Salt and pepper – I sometimes add some Christmas spices (cinnamon, whole spice, cloves, ginger, nutmeg), or leave it plain.
Pour in glass containers and in fridge
TOP TIP! If you make a big batch and will need to preserve it for a few weeks, pour a small amount of melted butter or coconut oil on the top of it. It will harden and preserve the liver mousse for weeks.
If you like it, you can give me some feedback. I’d love to hear from you.