Lamb Liver Paté Recipe


I love freshly cooked liver, onions and bacon, but these don't travel well. Variations on this lamb liver paté recipe are portable and tasty.

With liver being, probably, the most nutritious food on the planet, it makes sense to get it in your diet.

What's good about liver is that you don't need a huge meal to achieve satiety, so it's far more practical to take this along on a trip as lunch than, for example, 500g of cooked beef mince.

This lamb liver paté recipe is great because you can choose the consistency to which you blend it and it's as good with and without the cream (I tend to leave it out).

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Lamb Liver Pate Recipe

Makes 3 servings of ±150g


300g Fresh Lamb Liver

Half a small Onion (roughly chopped)

3 Rashers of Back Bacon (Streaky if you want a bit more fat)

25g Butter

2 Tbsp Tomato Paste

2 Tbsp Brandy

Half cup Double Cream

Salt and Pepper to taste


Melt the butter in a large saucepan

Soften the onions with the bacon.

When the onions are soft and the bacon partially cooked, add the liver and cook until it's how you like it (I like mine a bit pink inside, you might want to cook it more).

Add the tomato paste, salt and pepper to the pan and stir. Cook for about a minute.

Add the brandy and cook for a minute or two to burn off the alcohol, stirring and scraping the pan the whole time.

Transfer the mixture to a blender, add the cream (optional) and blend to your desired texture.

Split into 3 pots and store in the fridge, freezer or eat one straight away.

If you like a bit of crunch, this works well with paleo seed crackers.

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Will Newton

In over twenty years of coaching, I have coached everyone from absolute beginners to world champions.
My interest in getting the best results for people who train for health and fitness or the love of sport, rather than as professionals, drives me to find the most effective ways to get results.
My mission is simple: Be in better shape at 70 than most people are at 20, and to help you do the same.

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