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Beef Liver Paté with Strawberries, Basil and Balsamic {AIP, GAPS, SCD, Paleo}

June 19, 2015 By healingfamilyeats 25 Comments

This post contains affiliate links. Click to learn about what this means.
If you click through from my links to Amazon or some other vendors, and buy the products I use, Amazon and others may pay me a small percentage as commission, without affecting the price you pay. I only recommend products that, to my knowledge, fit within the AIP Protocol, and are of good quality - that’s why I use them! You will find most active bloggers do this, and like them I look to this practice to fund the blog and allow me to carry on actively posting.

Beef Liver Pate with Strawberries, Basil and Balsamic {AIP, GAPS, SCD, Paleo}

Beef Liver with Strawberries, Basil and Balsamic {Healing Family Eats}

beef liver collage

So come on fellow nutrient seekers, let's have a chat about the benefits of organ meat. 'Cos you do know it's super good for you don't you? And the most nutrient-dense organ of them all is ...? Liver!

Rich in Vitamins A and B, iron and all the essential amino acids, liver should be eaten liberally, at the very least 3 ounces per week according to Chris Kresser in Your Personal Paleo Code. Unless you suffer from an iron overload condition called Hemochromatosis, that is. Liver paté truly is the most awesome food on the planet, and I'm not just talking for your health, either. Personally speaking, what ever ingredient I add, which ever liver I choose, I have a hard time controlling the speed and voracity with which I cram it into my eager mouth. I. Love. It!

Yes, I know. I know it has a stronger flavour than most other cuts of meat but that can be remedied pretty easily with a little disguise. See this recipe for example. And now here's another one too!

There are plenty of recipes for liver patés to be found but this I have dedicated to all you liver haters. I'm sorry, try as I might I cannot relate to you here but I want you to know I'm thinking of you fondly and urge you to give this version a go. Once you put the ripest summer strawberries, together with a good quantity of garden fresh basil and the splash of a syrupy balsamic into the mix, you don't half crank liver paté up a notch or two. You'll see!

Btw, I cooked my first tongue the other day which was ... interesting, shall we say. A great big beef tongue which left nothing to the imagination and actually took me back a bit when my butcher plonked it down on the counter in front of me. You'll have to check out my Instagram account or Facebook page for photos of that bit of fun.

Now we need to discuss balsamic vinegar. I'm something of a purist, I'm afraid. No thin watery pretense in a bottle for me, it has to be the real deal or nothing. What ever you choose to have, make sure it is pure balsamic that contains no caramel colouring which is not only the pretend stuff but likely contains glutens to boot. I never buy balsamic that has added sulphites either, only those that are naturally occurring.  This is the one we are currently enjoying, so deliciously thick, syrupy and unctuous. Expensive? Yes. Worth it? Heck yeah!

Beef Liver Pate with Strawberries, Basil and Balsamic - Healing Family Eatsbeef liver paté with strawberries, basil and balsamic
If you can't find beef liver, try chicken liver instead, or duck liver, or lamb liver. Just make it!!
(makes about 4 cups)
Print the recipe here

3 tbsp lard or beef tallow, divided + more (see note below) *
1 large red onion, thinly sliced
2 lb (900g) pastured beef liver, sliced
6 oz (170g) strawberries, halved
1/2 packed cup basil leaves
1 tbsp good syrupy balsamic vinegar **
1-1+1/2 tsp sea salt

Heat 2 tbsp of the lard in a large sauté pan and add the onions. Sweat on a gentle heat for approx 10-12 minutes, until softened and translucent. Next add the liver, turn the heat up to medium and cook a further 8-10 minutes until there is no blood to be seen and it feels firm to the touch. Turn the heat back down to the lowest, add the basil leaves and strawberries and continue cooking the briefest of time until the leaves have wilted and the strawberries have softened slightly. Turn off the heat, add the balsamic vinegar, stir well to amalgamate and set the pan aside to cool for a few minutes.

Transfer the liver ingredients to a food processor, fitted with the 'S' blade. Add the remaining tbsp lard and a tsp salt. Blitz until smooth, tasting to see if it needs more salt. Spoon into jars and refrigerate when cold.

* The paté will keep longer if you seal it with a layer of fat. I prefer to use lard which stays soft at fridge temperature, whereas tallow goes very hard. What ever you decide to use, add an extra 3 tbsp melted lard per jar.

** Balsamic vinegar is listed in the GAPS 'Foods to Avoid' category but only because of the sugar it can contain. To ensure your balsamic vinegar is GAPS legal, you should buy a good quality one that has been aged (at least 10 years). If you’re feeling ultra adventurous you can even make your own.  http://www.breakingtheviciouscycle.info/legal/detail/balsamic-vinegar/.

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Comments

  1. Martha says

    June 24, 2015 at 9:01 am

    Your photography is exquisite! I love liver pate too and it is a great tasty way to get more fat in my diet. Thank you for the ideas and beautiful romantic pictures.

    Reply
    • healingfamilyeats says

      June 24, 2015 at 9:20 am

      Thank you SO much Martha. That comment means a lot to me as I've developed a real love for photography since starting my blog and it's heartwarming to know it's appreciated. Thanks for making my day!
      And I hope you enjoy the recipe too 🙂

      Reply
  2. Breanna says

    June 25, 2015 at 6:48 am

    Just made the pate!! Delicious!! Thank you!

    Reply
    • healingfamilyeats says

      June 25, 2015 at 8:07 am

      Excellent! Thanks for telling me 🙂

      Reply
  3. amy jubie shepard says

    June 25, 2015 at 9:15 am

    Balsamic vinegar is not GAPS legal. Is there something else that would work?

    Reply
    • healingfamilyeats says

      June 25, 2015 at 9:36 am

      Hi Amy, the problem with balsamic is the sugar it can contain, rather than the vinegar itself. Therefore to ensure it is GAPS legal, buy a good quality one that has been aged (at least 10 years) and you should be fine. If you're feeling ultra adventurous you can even make your own http://www.breakingtheviciouscycle.info/legal/detail/balsamic-vinegar/. Thanks for mentioning this, I've updated the post with this info.

      Reply
  4. Marisa says

    July 03, 2015 at 3:08 pm

    Just made this today. I've always been a fan of liver, but I was thrilled to find a new recipe. This is DELICIOUS! Thank you for sharing. 🙂

    Reply
    • healingfamilyeats says

      July 03, 2015 at 3:31 pm

      Hurrah! Sooo pleased you love it Marisa and thanks very much for letting me know!! 🙂

      Reply
  5. Miranda says

    July 12, 2015 at 3:52 pm

    I had wonderful sucess with freezing part of this recipe. I divided it into 4 mason jars, put 3 in the freezer and kept one in the fridge. I didn't want to waste any of this delicious pate! I love that it makes such a large batch.

    Reply
    • healingfamilyeats says

      July 15, 2015 at 3:21 am

      Fantastic! Thanks Miranda 🙂

      Reply
  6. Kim says

    July 23, 2015 at 12:44 pm

    Thin sliced, pickled beef tongue is a common dish here in Argentina and quite tasty if prepared right!

    Am pinning this recipe to try, as we are looking for ways to add more liver into our diet. Sounds delish!

    Reply
    • healingfamilyeats says

      July 23, 2015 at 4:07 pm

      Pickled beef tongue sounds intriguing, I'd love to give that a try! And I hope you enjoy the recipe Kim, thanks for popping by 🙂

      Reply
  7. Tanya says

    August 10, 2015 at 3:16 pm

    What is your favourite thing to eat this pate with?

    Reply
    • healingfamilyeats says

      August 10, 2015 at 4:58 pm

      Hi Tanya, I love paté so much I scoop it out of the jar 🙂 .
      But we often eat it along with firm veggie sticks such as carrot, fennel, celery, daikon, etc. Or we have a few spoonfuls with a hearty salad. Delicious!

      Reply
  8. Silvia says

    September 05, 2015 at 4:06 pm

    Fabulous recipe, Kate! Made it to day for the first time. I knew liver was very important for health, but didn't realize until reading an article today that in part it's because it contains nutrients and vitamins that balance the eating of muscle meats, of which I do a lot on the AIP diet. Will be eating liver even more often. Thanks.

    Reply
    • healingfamilyeats says

      September 06, 2015 at 2:03 pm

      So pleased you approve Silvia 🙂 I can't get enough of liver, I ate it for breakfast this morning!!

      Reply
  9. Christine Pacanowsky says

    August 17, 2019 at 7:59 am

    Kate,

    I was wondering if you could link the glass jars that you used, or if not something similar. I can't tell from the pictures what kind of lid is used. I haven't sealed things in jars before and I don't want to compromise any of this delicious looking pate!

    Best,
    Chris

    Reply
    • healingfamilyeats says

      August 17, 2019 at 2:42 pm

      Hi Christine, here's the link to the jar I used for this recipe. They're made by Weck.
      If you want to freeze in smaller portions, then I love these jars.

      Reply
  10. Maria Reid says

    December 13, 2021 at 2:29 am

    During the winter months would this pâté still be good using frozen strawberries or do I need to wait until next summer to try this recipe?

    Reply
    • healingfamilyeats says

      December 17, 2021 at 11:33 am

      Give it a try, I'm sure it will work out fine. Let me know what you think?

      Reply
  11. Cheryl Lundgren says

    January 20, 2022 at 6:08 pm

    I want to make sure I make this correctly. The strawberries and basil go into the food processor along with the liver?

    Reply
    • healingfamilyeats says

      January 20, 2022 at 6:34 pm

      Yes correct. You add the strawberries and basil to the cooking pan to soften/wilt only. Then you add the vinegar. Let it sit to take the edge off the heat and then the whole lots goes into the food processor with lard and salt.

      Reply

Trackbacks

  1. Recipe Round-Up - July '15 - Autoimmune Paleo says:
    December 9, 2015 at 4:35 pm

    […] Beef Liver Pate with Strawberries, Basil and Balsamic […]

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  2. Homemade Vegetable Thins Crackers (Paleo/ AIP/ Vegan) - Provincial Paleo says:
    December 17, 2015 at 6:59 am

    […] the perfect vehicle for nice spreadable stuff (I’m thinking AIP hummus, guacamole, or even pâté), though you could enjoy them with a steaming bowl of soup.  Just remember to share them with […]

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  3. Link Love: Organ Meat Recipes | Phoenix Helix says:
    January 24, 2016 at 5:05 pm

    […] uncured remix from petra8paleo Liver with Bacon, Onions and Collard Greens from Healing Family Eats Beef Liver Pâté with Strawberries, Basil and Balsamic from Healing Family Eats Bacon, Mushroom, Liver Pâté from Gutsy by Nature Greek Liver Skewers […]

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I’m Kate, mother of two, wife of one! I’m also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, AIP Certified Coach, qualified chef and author of The Autoimmune Protocol Reintroduction Cookbook. I'm also crazy about The (US) Office and living the dream in Vancouver, BC. I’m passionate about the health of myself, my family and YOU. It’s great to have you here, make yourself a mug of bone broth and hang out with me for a while.

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I'm Kate Jay, mother of two, wife of one! I'm also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, Certified Gluten Practitioner, Certified AIP Coach and qualified chef, living the dream in Vancouver, BC. I'm passionate about the health of myself, my family and YOU. It's great to have you here, make yourself a mug of bone broth and hang out for a while.

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