Pate is superfood. Thanks to its enormous nutrient dense qualities, this recipe makes a wonderful weaning food in those first few weeks and months and is an important addition to anyone’s diet. Feeding babies and young kids organ meats can create a taste for it later in life and a normality about it.
I made this the first time when my youngest, Cooper was 7 months old just before I was about to put him to bed for his afternoon nap. As soon as we walked past the stove, where the cooked pate was cooling he literally turned into a baby Hannibal Lector and started stuttering, dribbling and squirming to get out of my arms. So I gave him a few mouthfuls not knowing what he’d make of it. Well he devoured it and cried when I eventually pulled him away to get to his bedroom. Did I mention he also just had his lunch!
As I like to incorporate a little liver in our kids meal once a week I make a batch like this and freeze in ice cube trays. Whenever I make a bolognaise sauce or meat casserole I just pop a couple of these cubes in the dish toward the end of the cooking time to dissolve into the meal and you wouldn’t know its there. Organ meats gross me out so this is the only way I can do it!
I highly recommend you do the same, as liver contains more nutrients, gram for gram, than any other food. The Weston A. Price Foundation summarises the nutritional benefits of liver:
- An excellent source of high-quality protein
- Nature’s most concentrated source of vitamin A
- All the B vitamins in abundance, particularly vitamin B12
- One of our best sources of folic acid
- A highly usable form of iron
- Trace elements such as copper, zinc and chromium; liver is our best source of copper
- An unidentified anti-fatigue factor
- CoQ10, a nutrient that is especially important for cardio-vascular function
- A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA.”
Organs, especially liver (from healthy sources) can be an important part of a pregnancy diet due to its high folate content. Remember to always buy produce from organic pasture raised, hormone and chemical free animals.
- 1 tablespoon ghee or coconut oil
- 500 g organic free range livers sinew removed
- 1 garlic clove peeled and crushed
- 200 ml homemade chicken broth or filtered water
- 1 teaspoon freshly chopped parsley (optional)
In a saucepan gently heat up the ghee or oil over a medium heat.
Add the liver, garlic, parsley and broth and simmer for about 8 minutes. If more liquid is needed add more broth or filtered water.
Once cooked through use a hand blender and blend until smooth or transfer into a food processor.
Remaining pate can be stored in the fridge for up to 3 days or divide into smaller portions and store in the freezer for up to 3 months.
Suitable from 6 months.
Allergy information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Soy Free, Nut Free, Refined Sugar Free.