Liver pate

Liver is a true super food. It is a great source of vitamin A, vitamin C, vitamin D, vitamin B6, selenium, phosphorus, iron, copper, manganese, zinc and more. A couple of serves a week of this delicious pate is a great way to boost your reserves of all these essential nutrients. If the taste is too strong for you at first, try covering it with a bit of homemade chutney or some mustard. Eventually you should get used to it and you will be doing your body a huge favour, giving it the nutrition it needs to thrive,


minutes prepation


minutes cooking




  • 1 onion
  • 3 cloves garlic
  • 1 stalk celery (optional)
  • 5 tbs cooking fat (I used a combination of coconut oil and ghee)
  • Approx 500g liver (chicken, lamb or pork). Prepare by removing the sinew and other stringy bits.
  • 1 cup red wine, sherry or port
  • 1 tsp fresh rosemary
  • 1 tsp fresh tarragon
  • Salt and pepper to season


  1. Heat the fat in a large saucepan.
  2. Sauté the onion, garlic (and celery) until soft.
  3. Add the chopped livers and cook on low heat for about 20 minutes or until they begin to brown.
  4. Add the wine or sherry or port, rosemary, tarragon and season very generously with salt and pepper.
  5. Continue to simmer the mixture until most of the liquid has cooked off and the liver pieces are completely cooked.
  6. Allow to cool slightly and then transfer to a food processor. Blend until smooth.

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