Mild Chicken Pâté

Around the 6 month mark a baby’s iron needs start to exceed the amount that they get from their milk. This is one of the reasons introducing iron rich foods first is so important.

 But I shudder at the thought of iron fortified rice cereal. That stuff is processed beyond food, I liken it to eating cardboard since it offers no valuable nutrients AT ALL, it’s just empty cardboard calories. On top of this the iron used to fortify is poorly absorbed and irritating to the gut. Doesn’t sound like something you want your bub eating, especially as an important first food, does it?

But you know me, I’m all about the #realfoods  

Enter deliciously nutrient packed NATURALLY high in iron foods.

Meats, fish, eggs, soaked then cooked dried beans, lentils, nuts and seeds as well as plenty of green leafy vegetables are great options. While the animal sources of iron are easily absorbed, the plant sources need vitamin C to be used, so be sure to include plenty of bright coloured veggies or fruit WITH the iron rich food to ensure baby is getting all the good stuff.

It’s also important to note that iron absorption is much less effective if these foods are eaten at the same time as grains and dairy. So if low iron is a problem, ditching the grains and dairy or at least eating these foods well away (like a couple of hours) from the iron rich foods is necessary.

One of my favourite ways to get iron in for kids is to make a mild and creamy chicken liver pate. Liver is a powerhouse of nutrition including iron, folate, choline and vitamin B12 as well as being super budget friendly. Blended up and stored frozen in an ice cube tray makes it an easy addition to hot foods, just pop a cube in, stir it through and once melted it’s ready to eat (and hidden!). It’s also great just off a spoon, Leo can’t get enough when I make it for him! The other reason I love pate is because it’s full of brain loving fat as well as some broth, and we all know I love me some broth. So if your bub is just about ready to start solids or you want a nutrient dense option to add to meals I would definitely suggest giving this one a go.

Mild Chicken Pâté

Makes 32 ice cubes

40g/ 2 Tbsp tallow for cooking the onions

135g/ 1 small onion, diced (TM chop speed 4.5)

2 gloves garlic, chopped (TM chop speed 4.5)

1/2 C / 125mL broth

1/2C / 150g tallow (butter or bone marrow work too)

350g organic chicken livers

Salt and pepper to taste

**optional 2 bay leaves, thyme sprigs, rosemary sprigs or sage leaves

1. Melt the tallow and sauté the onion for 10 - 15 minutes or until starting to caramelise. TM 15min / 100C / speed 1 (stop as needed to scrape down the sides)

2. Add the garlic and optional herbs and cook until aromatic, 1-2 minutes TM 2min / 100C / speed 1

3. Add the broth and tallow and bring to a boil. TM 5min / 100C / speed 1 repeat for 1-2 minutes until all tallow is melted

4. Then add the liver and gently cook for 10-12min or until the liver is cooked on the outside but still slightly pink in the inside. TM 10-12min / 90C / speed soft

5. Once the liver is cooked blend the mixture until smooth, then pass through a fine mesh sieve to ensure there are no lumps. TM 30sec speed 7

6. Portion into ramekins or an ice cube tray and store in the fridge or freezer. You can melt a few tablespoons of tallow (or butter) and pour over the top of ramekins if desired.

**if you’re making this for an older child (eg. someone with a developed taste palette) you may want to start servings with as little as half a teaspoon mixed into something like pumpkin soup or bolognese and build up from ther