Red wine pate

November 25, 2017

Super tasty way to use a super food. Serves 8. Per serve: Cal: 113; Fat: 6.8g; Pro: 11.0g; Carbs: 0.9g

Meal Type: Snack
Recipe Type: Real Food
Serves: 8
Prep time: 00:15
Cook time: 00:15


  • 1 Onion
  • 4 Garlic, cloves
  • 2 tablespoon Coconut oil
  • 1 teaspoon Dried rosemary
  • 1 tablespoon Dried thyme
  • 1 teaspoon Dried sage
  • 125 milliliters Red wine (4 oz (U.S.))
  • 500 grams Chicken livers (1 lb 1.5 oz)
  • 1.5 tablespoon Dijon mustard
  • to taste Seasoning


Finely chop onion and garlic. Heat a tablespoon of the coconut oil in a saucepan and fry onion and garlic until onion in translucent. Add red wine and herbs and simmer for 10-15 minutes until reduced down.

Meanwhile, chop liver into bite sized bits. Heat the other tablespoon of coconut oil in a fry pan and fry for around 30 seconds until just brown on the outside, still pink in the middle. Remove from heat.

Add the onion mixture and livers to a food processor, add the mustard and seasoning and blend until well mixed, adjusting the seasoning to suit.


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