Liver pâté & goat cheese on rice rusks
This is a delicious recipe that's perfect for baby led weaning and is very nutritious for boosting your baby's immunity. Modify it for older children and adults by serving it on toast!
Equipment
- 1 medium skillet
Ingredients
- 2 tbsp coconut oil (divided)
- 1 yellow onion
- 2-3 cloves garlic
- 4 oz organic chicken liver (113 g)
- 2 tsp thyme
- ¼ cup water
- 4-6 rice rusks (or 2 slices toast)
- 2 tbsp goat cheese
Instructions
- Dice the onion and mince the garlic. Slice the liver into strips, about 1 inch thick.
- Heat half of the coconut oil in a skillet over medium heat. Add the garlic and onion and sautée until fragrant (about 3-4 minutes).
- Add the liver, thyme, and water to the pan, then cover and cook for six to eight minutes, or until the liver turns light brown.
- Turn off the heat and let rest for five minutes, covered. Drain the excess liquid.
- Add the liver mixture and the remaining coconut oil to a food processor. Blend until smooth, adding more coconut oil if needed.
- Spread a thin layer of liver pâté onto the rice rusks. Top with a thin layer of goat cheese spread on top of each rice rusk.
Notes
How to serve: Offer the liver rice rusks directly to the baby to hold using their palmar grasp.
Important Note: Liver is SO nutritious and offers an excellent source of vitamin A that we want to be careful of avoiding a Vitamin A overload. This can happen very easily, so the solution is to limit liver pâté to 1 tbsp, 2 times per week. If your baby has eaten 1 tbsp in a sitting, top the remaining rice rusks or toast with goat cheese only.
Tried this recipe?Let us know how it was!