Chicken liver pate and sweet potato crisps

Country Chicken Liver Pate and Sweet Potato Crisps

This deliciously creamy chicken liver pate ticks all the boxes for me as a savoury snack to be served either on crisp breads or my favourite way, with home made root vegetable crisps.  I always make double quantities of this pate as it freezes so well.  Root vegetable crisps can be made in a few minutes and are far healthier than store bought ones.


This Country Chicken Liver recipe can be made into chunky chopped chicken liver or blended to a smooth creamy  pate with a few basic and very affordable ingredients.

 

Sweet potato crisps

 

  • Melt the butter and reserve half of it
  • gently saute the chicken livers, garlic , black pepper, mixed herbs and salt in the butter  until cooked. Chicken livers should be slightly pink inside.
  • Take the livers out of the juices and blend, leaving the juices in the pan.
  • Chop the onion and cook in the chicken liver juices with the sugar.
  • When cooked blend with the chicken liver.
  • Add the remaining butter plus sherry and cream and plenty of chopped parsley.

 

Sweet-potato-crisps-recipePotato crisps recipe

If you have not made root vegetable crisps before, why not give these a try, you’ll be surprised at how delicious they are, and far more healthy than store bought ones.  I have used sweet potatoes here but you can use any root vegetable.

  • Wash your sweet potatoes and slice very thin with a mandoline or sharp knife. The thinner you cut them the better.  Dry them on paper towels.
  • Heat enough oil in a pan to cover the crisps, and test one crisp first to see if the temperature is correct. The crisps should fry slowly, so make sure the oil is not too hot. Fry in batches turning after a minute or two. Test for crispness by removing it from the pan and testing the middle. If it is still soft continue to fry until crispy. If the oil is too hot they will burn, so rather take a little extra time with lower temperature oil.
  • They should take 3-4 minutes to cook crisp.
  • Drain on absorbent paper and sprinkle with salt

 

 

Here are a few flavoured salts you can make How to Make Flavoured Salts .

How-to-make-flavoured-salts

or try Beetroot crisps here with step by step instructions Beetroot Crisps with Rosemary Salt

beet crisps

 

 

Chicken-liver-pate

 

5 from 2 votes
Print
Country Chicken Liver Pate
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Course: savoury
Author: Mrs.Simpson
Ingredients
  • 175 g butter
  • 250 g chicken livers
  • 3 Dessertspoons sherry or brandy
  • 3 Dessertspoons cream
  • salt and black pepper
  • 1 onion
  • 1/2 tsp sugar
  • mixed herbs of your choice or 1/2 tsp mixed bottled herbs
  • 3 cloves garlic
  • chopped parsley
Instructions
  1. Melt the butter and reserve half.
  2. Put the chicken livers and the garlic with black pepper, mixed herbs and salt into the butter and saute gently until cooked. Chicken livers should be slightly pink inside.
  3. Take the livers out of the juices and blend, leaving the juices in the pan.
  4. Chop the onion and cook in the chicken liver juices with the sugar.
  5. When cooked blend with the chicken livers.
  6. Add the remaining butter plus sherry and cream and plenty of chopped parsley.
5 from 2 votes
Chicken liver pate and sweet potato crisps
Print
Sweet Potato Crisps
Prep Time
5 mins
Cook Time
4 mins
Total Time
9 mins
 
Author: Shades of Cinnamon
Ingredients
  • Small Sweet Potatoes
  • Vegetable oil to fry
  • Salt
Instructions
  1. Wash your sweet potatoes and slice very thin with a mandoline or sharp knife. The thinner you cut them the better.
  2. Heat the oil in a deep pan and test one chip first to see if the temperature is correct. The chips should fry slowly, so make sure the oil is not too hot. Fry in batches turning after a minute or two. Test for crispness by removing it from the pan and testing the middle. If it is still soft continue to fry until crispy. If the oil is too hot they will burn, so rather take a little extra time with lower temperature oil. They should take 3-4 minutes to cook crisp.
  3. Drain on absorbent paper and sprinkle with salt

 

Previous Post Next Post

You Might Also Like

6 Comments

  • Reply Carol March 9, 2016 at 1:15 PM

    Oh I remember this recipe of yours so well. Brings back such good memories. Greatest chicken liver pate ever.

  • Reply Susee Thomas March 10, 2016 at 4:14 PM

    Mmm. Can’t resist a good liver pate, something that should always be in one’s fridge and often is not.

    • Reply Shades of Cinnamon March 10, 2016 at 5:11 PM

      So good to hear from you Susee. Hope you are well and enjoying Cape Town. xxx

  • Reply Elizabeth March 10, 2016 at 10:37 PM

    Perfect hors d’oeuvre. What makes it very distinctive is pairing the pâté and the crips made with sweet potatoes and beetroot to bite together. Love it! Beautiful styling and composition, Ev! Scrumptious! xoxo

    • Reply Shades of Cinnamon March 11, 2016 at 9:59 AM

      Thank you Elizabeth, this is one of my favourite treats. And thank you also for always taking the time out to comment, I really do appreciate it. I hope your weather is warming up. xxx

    Leave a Reply