Bacon and Rosemary Liver Pâté
Liver is a powerhouse of nutrients, making it an excellent choice for prenatal, pregnant and postnatal women. Rich in iron, it helps prevent anemia, a common concern during pregnancy.
Additionally, liver is a top source of vitamin A, essential for fetal development, particularly for healthy vision and immune system function. Its high folate content supports neural tube development, reducing the risk of birth defects.
Moreover, liver boasts significant amounts of protein, aiding in the growth and repair of maternal and fetal tissues. Incorporating liver into your diet of can contribute substantially to your overall nutritional intake, supporting both maternal health and fetal growth.
This is a slightly updated version of my Pate, recipe which uses duck fat, it’s delicious! Alternatively, you can use coconut oil, butter or ghee. The secret really is in the fresh herbs which add a lot of flavour.
Ingredients:
250g organic chicken liver
3 slices of organic bacon or 1-2 pork spare ribs (cut up into 2/3cm pieces)
1/4 raw onion
2 cloves garlic
50g duck fat or butter melted to seal the pâté
10g duck fat / or butter for processing
1 sprig of rosemary or thyme (leaves only) for processing
Small bunch of fresh thyme, fresh parsley, oregano
1 sprig of rosemary or thyme to garnish
½ cup bone broth
Method:
Cook the bacon or spare ribs in a frying pan with the duck fat or butter, garlic, onion, rosemary, or thyme in a frying pan on medium heat. Season with salt and pepper.
Remove from heat and allow to cool slightly.
In the same pan keep these fats from the bacon or the spare ribs and use that to cook the livers. Cook for approx 4 min on each side depending on how you like the liver cooked. I like mine a little on the pink side.
Combine the liver, bacon/pork spare ribs, some extra duck fat or butter, and a small amount of bone broth in a processor. Add more broth if you’d like a smoother texture.
Place into small jars, and pour the remaining melted duck fat/ghee/butter or coconut oil over the top of each batch to seal the pâté and place the rosemary in the middle to garnish.
Refrigerate for 2-3 hours before serving. Can be frozen for up to 3 months.