RECIPE: Gut-Loving Liver Pate


Liver Pate is one of the easiest and delicious ways to get the abundance of nutrients found in organs meats, such as liver, into your diet. It is FULL of essential fats, proteins, vitamins and minerals that nourish the body, particularly the Brain and the Gut. 

I LOVE making liver pate any day of the week, but it's especially fancy for when you are having a girls nights in with homemade goodies and dips. I simply love to snack on pate, dipping my carrots and celery in it - YUM!

Below is my easy Pate recipe with both Thermomix AND conventional cooking methods. You can mix and match the flavours as you choose by using different herbs and spices.



500g chicken liver
80ml chicken stock
250g ghee/butter
100g coconut oil 
150g bacon
50g mushrooms 
1 brown onion 
4 shallots 
6 cloves garlic 


Thermomix Method:

Place garlic, onion, sage, and shallots into TM bowl and chop for 20 sec/speed 8. Scrape down sides of the bowl.
Add broth and cook 2 mins/100C/speed 1.

Add mushrooms, bacon, liver, ghee, coconut oil, salt and pepper and blend 20 sec/speed 8. Scrape down sides of the bowl, and cook 5 min/100C/speed 3.

Transfer to approx. 6 ramekins, and place about a Tbsp of melted ghee/butter on top of each, to seal the pate. You can sieve into ramekins for a smoother consistency.


Stovetop Method:

Chop sage, garlic, onion and shallots by hand, and simmer gently in broth on stovetop for 2 mins over med-low heat, lid on, or until soft.

Chop livers, bacon and mushrooms finely and add to pan with coconut oil, salt and pepper. Simmer gently over med-low heat for 5 mins, stirring so it doesn’t stick to bottom of pan.

Transfer to a blender or food processor and blend until smooth (or use a stick blender).

Transfer to ramekins and top with melted ghee/butter, as above. You can sieve into ramekins for a smoother consistency.

**Store in fridge for up to 2 weeks if sealed with ghee. Once seal is broken, use within a week** **Freeze for up to 2 months**


Happy Cooking!