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Blueberry Balsamic Beef Liver Pâté (Paleo, AIP, FODMAP-free)

November 1, 2013

Blueberry Balsamic Beef Liver Pate

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!

Blueberry Balsamic Beef Liver Pate 3

Blueberry Balsamic Beef Liver Pate 4

Ingredients:

Pâté:

  • 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

Optional:

  • 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.

Jelly:

  • 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.

Preparation:

Pâté:

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.

Jelly:

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!

Blueberry Balsamic Beef Liver Pate 2
Shared with Paleo AIP Recipe Roundtable.

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Leave a Comment

{ 22 comments… read them below or add one }

Melissa Stewart November 5, 2013 at 11:59 AM

I am definitely making this! However, since I am the only one that would eat it, how should I freeze it? Should I freeze it with the jelly on top or freeze the jelly separately? Thanks!

Reply

admin@primalist November 5, 2013 at 9:01 PM

I froze mine with the jelly on top. I just thawed it at room temperature to test it out, and it’s great. Generally, it’s not advised to freeze gelatin as it can change its consistency. But maybe because this gelatin is so thick, due to the fruit puree, it behaves differently. Mine was only frozen for a week, and I wouldn’t recommend freezing it for longer than a couple of months.

Reply

Britta November 5, 2013 at 4:37 PM

Hi,

I am going to try out this recipe tomorrow, it sounds delicious!
As well as Melissa I would also like to know how to freeze the finished product… With or without the jelly?! Thank you

Reply

admin@primalist November 5, 2013 at 9:02 PM

With the jelly (as per my response to Melissa), hope you like it! :)

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Britta November 6, 2013 at 6:05 PM

It is SOOOOO good!!! Thank you VERY much for an AWESOME recipe! I think for Christmas I will substitute the blueberries with cranberries!

Eileen @ Phoenix Helix November 6, 2013 at 6:31 PM

Oh, My. Anyone who can make beef liver look delicious is my hero! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2013/11/06/paleo-aip-recipe-roundtable-2/

Reply

admin@primalist November 7, 2013 at 6:39 PM

Done, and done! :)

Reply

Eileen @ Phoenix Helix November 13, 2013 at 5:14 PM

Thank you! I featured your recipe on this week’s roundtable. Thanks so much for linking up! I hope you’ll join us again.

ayelet January 15, 2014 at 4:54 AM

Made this yesterday. Deliciousness! thank you

Reply

SarahK January 16, 2014 at 11:17 AM

Love this!! Thank you!!

(Found the link through Pheonix Helix’s Roundtable)

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admin@primalist January 24, 2014 at 7:09 PM

Thank YOU! :)

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Ulrike January 29, 2014 at 3:26 PM

Thanks so much for sharing this recipe!! I had no idea that I could enjoy liver so much!! It’s delicious. I eat it on cucumber slices and endive spears.

Reply

admin@primalist February 1, 2014 at 3:13 PM

That’s awesome to hear, thanks so much for the comment, it’s always nice to near people enjoying these recipes – especially when it comes to liver! :)

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Nancy February 6, 2014 at 5:36 PM

This was so good. My 20 month old grandson inhaled it and asked for more. Had to limit him on the amount. How long will it keep in the refrigerator?

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admin@primalist February 6, 2014 at 9:25 PM

Awesome, thanks for letting me know! :) I’d say a week no problem in the fridge.

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Jo February 16, 2014 at 10:09 AM

Hi! I’m wondering if you used extra-virgin coconut oil (the kind that actually tastes coconutty) or expeller pressed (the kind that is pretty flavorless)? I have both so just wanted to know what you recommend. I like the flavor of coconut, so if you used extra-virgin here and thought it worked well then that’s what I’ll use!

Reply

admin@primalist February 16, 2014 at 11:08 AM

Hi Jo, I only ever use virgin or extra virgin coconut oil (as far as I’m aware, virgin and extra virgin are the same when it come to coconut oil – not so for olive oil).

Reply

paleo diet for runners March 10, 2014 at 5:00 PM

The Paleo Diet is not presented as just a diet, but as a lifestyle choice.
While there is a large amount of different kinds of foods allowed for those on the Paleo diet, there are with out
a doubt some foods that you must steer clear of.
Pour ingredients into greased 9x5x3 inch or smaller loaf pan and bake at (350F) for 40 – 50 minutes.

Reply

Deana June 13, 2014 at 4:06 AM

SO happy to find a low fodmap pate recipe! A couple of questions, I am trying not to “reintroduce” anything new as I am officially about to reintroduce stuff (does that make sense??) So because I have not been eating balsamic vinegar, I do not want to risk it. Have you tried this with other liquids yourself, and what have been your results? I was thinking of subbing coconut water vinegar. Also, how is the pate by itself without the jelly? I am a person who could not stand liver any way I tried until I made Mickey Trescott’s pate recipe, and I gobbled that stuff up like it was candy! lol I unfortunately cannot eat that right now as I am eating low fodmaps. Just curious if you think the pate NEEDS the jelly :)

Reply

Deana June 17, 2014 at 7:08 PM

Just wanted to let you know, I made the pâté with the coconut vinegar and without the jelly and it is delicious! It is still a bit liver-ey, but I really like it. Maybe my taste buds have changed! Lol I can see how the balsamic would play into the flavor better, but it still has a good tang to it with the coconut vinegar. I like the sweet kick too! All very interesting combinations of flavors that seem to work well together. I used bison liver, as that is what I had on hand, but I’m going to try with chicken next time. I may also add some chopped bacon. Thank you again for your wonderful and unique recipe :D

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Dora June 18, 2014 at 8:52 PM

I made this with chicken livers and it was delicious! I’m not a big fan of liver and I enjoyed the combination of blueberries and balsamic vinegar in the pate. Left out the jelly as I did not have gelatin on hand. The color turned out to be rather interesting. Thanks for the recipe!

Reply

admin@primalist November 7, 2013 at 6:35 PM

You’re welcome, I’m SO glad you loved it! :D And the cranberries sound great – on my to make list is actually a chicken liver variation with cranberries, and I think cranberries would work great!

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