Yummy, Yummy! There are two variations of this – one with mushrooms and one with bacon. The mushroom is a much earthier flavour, where the bacon gives a more velvety texture.

Nutrients per serve

  • 36 x 34g serves
  • Energy: 62 kcal
  • Protein: 5g
  • Carbs: 0g
  • Total Fat: 5g
  • Glycemic Load: 0
  • Carbs: 2% / Fats: 65% / Protein: 33%


  • 75g onion, finely chopped
  • 1 sm clove garlic, finely chopped
  • 1 rasher bacon, or 100g mushrooms finely chopped
  • 125 gm softened butter
  • 1kg cleaned chicken livers
  • 2 T brandy
  • 1 tsp thyme
  • 1 T pouring cream or chicken stock


  • Clean livers & chop roughly
  • Sauté onion, garlic, bacon & mushrooms (if using)
  • Remove from pan & drain well.
  • Using drained butter & remaining butter, sauté livers in batches until golden outside but still soft & pink inside.
  • Return all cooked ingredients to pan, increase heat & add brandy. Ignite & roll pan to spread flames.
  • Season with salt & pepper & add thyme.
  • Blitz in food processor using a little cream to loosen.
  • Press into small pots & cover with clarified butter.
  • Cover & chill. Will keep 2-3 days in the refrigerator

Recipes History/ Notes:

  • The surface of the pate will oxidise with contact with the air. If you want to prevent this, pour melted ghee over the top, remove prior to serving

Ingredient Notes:

Livers are a nutritional powerhouse, which have unfortunately fallen out of fashion. They are important for your baby because sometime around 6 months of age, the store of iron baby got from Mum is depleted and they need to boost it from their diet. Nourishing Traditions recommends it as a baby weaning food for it’s high Iron and zinc content.

Liver is one of the most nutrient dense foods available.  It helps with growth and development, maintaining energy and mental development.  Do you need more reasons to start your baby on livers?!

For a delicious adult version of this pate, click here

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