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

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 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/.