As nutritious and good for us as it is, I know it’s easy to overlook including more offal in your diet. It’s not something most of us think about on a weekly basis. Personally, I don’t really eat pâtés like this just because they’re healthy. I mostly include them in my diet because they’re delicious.
The most common type of offal pâté is the classic chicken liver pâté. Chicken livers are more mild in flavour, so they’re often the “gateway organ” into the offal world. If you’re hesitant about trying beef liver, I’ve made it easy for you by playing off one of my favourite recipes, “blueberry liver.” The sweetness of the blueberries is offset by the slight acidity of the balsamic vinegar, both of which complement the beef liver nicely.
For anyone doing an elimination diet or cleanse, you’ll be happy to know that not only is this recipe paleo compliant, it’s also compliant with the autoimmune paleo diet (AIP), and is FODMAP-free. And for those of you on any such program, I know there isn’t exactly an abundance of these type of recipes around!
This beef liver pâté makes a great addition to any cheese board or charcuterie plate, or as a spread on sliced cucumbers or other vegetables. Or you can do like me, and just eat it by the spoonful as an afternoon snack :)
What’s your favourite way to prepare beef liver? Have you tried a beef liver pate before? Let me know your thoughts in the comments!
- 1 pound beef liver, sliced*
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon balsamic vinegar **
- 1 1/2 tablespoons thyme, chopped
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1/4 cup coconut oil plus more for the pan
- 1/2 cup onions, chopped (if not avoiding FODMAPS)
- Swap 1/2 cup chopped butter for the 1/4 cup coconut oil (if not avoiding dairy)
* Feel free to substitute chicken liver. Also, I came across this interesting note from the Perfect Health Diet: “If you eat more than ½ lb (200 g) per week of ruminant liver, copper toxicity becomes a real danger. If you intend to eat liver in larger quantities, switch to chicken liver once your ruminant liver intake gets above 150 g or so in a week.” Something to keep in mind – you can either share with others or freeze any excess.
- 2 cups blueberries (fresh or frozen)
- 1/2 cup water
- 2 tablespoons balsamic vinegar**
- 2 tablespoons gelatin
** If you’re on a very restrictive diet and would rather leave out the balsamic vinegar, then replace it with any other liquid (e.g. water) in both the pâté and jelly.
1) Preheat oven to 350°F.
2) Place blueberries, thyme and cinnamon in a baking dish and drizzle with balsamic vinegar.
3) Place baking dish in the oven and roast blueberries until they have released their juices (approx. 15-20 minutes). Remove from oven and allow to cool.
4) Heat some coconut oil in pan over medium heat.
5) If using onions, add them now and cook for approx. 8-10 minutes until just starting to brown.
6) Add liver to the pan. Cook for approximately 3-4 minutes on each side, until cooked through.
7) Take pan off heat and allow to cool.
8) Once blueberries and liver have cooled, place them in a food processor, along with the salt and 1/4 cup coconut oil (or 1/2 cup butter if using). Process until smooth.
9) Transfer pâté to serving dishes, leaving room for jelly. Place in the fridge to chill.
1) Place blueberries and balsamic vinegar in a small pot, and cook over medium heat for approximately 8-10 minutes until the blueberries are soft and have cooked through and released their juices. Remove from heat. Either use an immersion stick blender to purée the blueberries, or transfer to either a blender or food processor and purée until smooth (if not using immersion blender, transfer the blueberry purée back into the pot).
2) Place water in a small bowl. Sprinkle the gelatin over top of the water and allow it to sit (bloom) for 5 minutes, ensuring all of the gelatin becomes moist.
3) Reheat the blueberry purée over low heat. Add the gelatin, and stir until well combined, and the gelatin has dissolved. Do not bring the blueberry mixture to a boil, as that will overheat the gelatin.
4) Remove the pot from the heat and allow to cool at room temperature for half an hour.
5) Pour the jelly over the pâtés. Place in the fridge to set for approximately 2 hours.
6) Remove the pâté from the fridge approximately half an hour before serving, to allow it to come to room temperature. Garnish with fresh thyme (optional).
If you enjoyed this recipe, please let me know in the comments and remember to share it (pinterest, facebook, twitter, etc.). Thanks!
Shared with Paleo AIP Recipe Roundtable.