Fry the onion in 25g of the butter
for 5-7 minutes until golden, then add the garlic and cook for 1
minute more.
Add the chicken livers, thyme,
salt and pepper.
Cook for 3-5 minutes until the
livers are colored.
Add the brandy and cook for a
further minute.
Transfer to a food processor and
process for 1 minute or until smooth.
With the machine running, add the
remaining butter, a few pieces at a time, until it is incorporated.
Press the mousse mixture through a
fine sieve with a wooden spoon or rubber spatula.
Use clear film to line a 450g loaf
tin.
Pour in the mousses mixture and
smooth the top.
Cool, cover and chill until firm.
To make the onion marmalade, fry
the onions gently in the butter for 20 minutes until softened and
just colored.
Add the remaining ingredients and
cook, covered, for 10-15 minutes until the onions are jam like.
Spoon into a bowl and cool.
To serve the pâté, dip the tin
into hot water for 5 seconds and invert on to a board.
Lift off the tin, peel off the
clear film and smooth the surface of the pâté with a knife.
Cut into slices and serve with a
little of the onion marmalade and a green salad.
Served with onion marmalade, this is an
elegant yet easy first course.
Cooking Tip - The mousse will keep for
3-4 days if covered and chilled. The marmalade can be made up to 2 days
ahead and reheated over a low heat or in the microwave until just warm.