Baked chicken liver mousse (gluten and lactose or dairy free)

A savoury recipe today but it is baked so fits right in with a baking blog! It is so tasty and is packed full or things that are good for you, especially the liver, try not to be squeamish, once cooked it does not look like liver and did I mention it is exceedingly tasty and nutritious? If you need any more convincing chicken livers, even organic, are very very cheap!

Warm this is very very light and mousse like. When I ate this the next day it was completely cold and much firmer, like a very smooth pate. I think the best way to enjoy this is with oatcakes, or anything else with crunch.

I am going to enter this to this months alpha bakes as the letter is L!

Baked chicken liver mousse

serves 6

100g lactose or dairy free spread
1/2 apple, finely chopped
1/2 small onion, finely chopped
100g liver
2 medium eggs
pinch of salt
tablespoon of brandy

Preheat the oven to 150C/130FAN/GAS MARK 2 and grease and line a small loaf tin (14cm by 7cm) Alternatively use small ramekins, no need to grease and line these.

Gently melt the spread before adding in the chopped apple and onion, gently cook for 5 minutes until softened. Remove from the heat and allow to cool slightly.

Put all the ingredients including the cooled spread, apple and onion mix into a food processor and blend until very smooth. 

Pour into your prepared loaf tin or ramekins, place these into a deep roasting dish and pour boiling water  into the roasting dish until it reaches halfway up the loaf tin or ramekins. 

Transfer the roasting tray to the oven (careful!) and cook for 25 minutes in the ramekins or 35 minutes in the loaf tin. It will be set around the edges with just a very very slight wobble in the centre.

Leave to cool for a least half an hour before eating, this is very important in the case of the loaf tin if you want any chance of getting it out neatly. 

Cover any leftovers and keep in the fridge, it is amazing cold the following day.