Delicious Lamb’s Liver Pate

If you are vegetarian, look away now.

I created this recipe after a recent facebook interaction with osteopath Ricardo Davids  in the Health & Fitness Group  lead by personal trainer Anthony Mayatt of Breathe Fitness Training  and customising a twitter recipe for chicken liver pate from Diane Sanfilippo of BalancedBites.

Delicious lamb’s liver pate

If you or your children don’t like the taste of liver (which is sooo good for you!) you can blend it into a tasty spread/pate.


  • 100 gr organic lamb’s liver
  • 100 gr organic pork mince
  • 2 organic bacon slices, chopped
  • ½ onion, chopped
  • 2 cloves garlic, chopped
  • 1 small spring onion, chopped
  • 1 pinch turmeric
  • 1 pinch paprika
  • ½ small fresh red chilli, chopped
  • 1 pinch mixed herbs (thyme, rosemary)
  • 2 tbs olive oil
  • 3 tbs organic virgin coconut oil
  • 1 pinch black pepper (optional)
  • 1 shotglass Cognac (optional)



Fry the onions, garlic, turmeric, paprika, herbs with the oil and 1 tablespoon coconut oil until slightly golden then add the liver. Pan fry for 3-5 minutes, add Cognac (if you are not serving this pate to children), let the Cognac evaporate then set aside.

In the same pan, add remaining coconut oil, chopped spring onion, pork mince and bacon and cook through (5 minutes).

Leave to cool then pour both liver and pork in a food processor and liquidise to a smooth paste. Keep in the fridge for an hour at least and it’s ready to eat. Add freshly ground black pepper if you like.

Serve with toasted rye bread and rocket salad.