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!