Herb & Garlic Liver Pâté

11/17/2016

This is the only way I will eat liver. Yes, that's right. I am a liver hater. There are very few things I refuse to eat; liver is one of them. With the exception of liver pâté, aka liverwurst. That's a totally different story.

I remember being little and not being allowed to leave the table until I ate my plate of fried liver and onions. I sat there for hours! That taste and texture is just not for me. Not a great thing now that I am trying to eat a nutrient dense diet; liver being one of the most nutrient dense foods we can eat. Thank goodness for liver pâté! I love the stuff. (Did anyone else ever buy the liverwurst packaged in a plastic tube? I used to go crazy for it.)

Why, exactly, should we be eating liver? The thought makes some a little queasy but if you're going to eat any meat, it should probably be liver. It is ridiculously dense with nutrients, particularly ones that are typically low in autoimmune disease sufferers. Meaning, it has what we need to help us heal! It has high amounts of: Vitamins B12, B6, A, & phosphorus, magnesium, iron, folic acid, biotin & copper. As well as being a source of: calcium, potassium, zinc, vitamin D, vitamin C, & niacin. You'll be hard pressed to find another food that has these nutrients at the same levels! Eating liver a few times a week is a great way to help provide our bodies with what they need to function properly. [Read a great article discussing liver benefits by Chris Kresser here: https://chriskresser.com/natures-most-potent-superfood/ ]

When I began the AIP, I knew I needed to make a compliant liver pâté so that I would eat my dose of liver. I used traditional pâté flavours as a guide but got rid of all of the traditional non-AIP ingredients. The result is a creamy, perfectly spreadable, flavourful pâté! I keep coming back to this recipe because it is just so good! And the ingredient list is simple. You probably have all (but the liver) in your pantry right now. I like to use a combination of beef and chicken liver for it. You can use all chicken liver if you want milder flavour.

This recipe makes a large batch. If you're putting in the effort you may as well get a lot out of it. Plus, I get requests for my liver pâté so I usually end up giving some away! (You can halve the recipe if you prefer.) My containers of choice for the pâté are individual silicone baking cups. Each individual cup holds enough for 2-3 servings; I get 12+ baking cups out of this recipe. I like that I can freeze them and then just defrost one overnight in the fridge when I want more. (They should keep about 4 days in the fridge) . You can use whatever containers you wish. Small jars, a loaf pan, etc.

What can you eat this delicious spread with? My favourite way is with apple slices (yes, really) and plantain chips. It's also great spread on cucumber slices or celery (if you like that, raw celery is my other food issue). Or try mixing it in with your meatballs, burger patties, or gravy.

Are you a liver hater like me? Do you already like it? Don't let making pâté intimidate you! It is yummy and so worth it! Yes, even if you're a liver hater. Let me know what you think of the recipe!

Herb & Garlic Liver Pâté (AIP)

Yield: 24 servings

Time: 30 min. + chilling

Equipment Needed: High-powered blender

Ingredients

Approx. 750 grams of liver (I use half beef & half chicken)
1 1/2 Granny Smith apples
2 large onions
5 cloves garlic, crushed
3/4 cup coconut oil + 2 Tbsp.
3/4 cup coconut milk
2 Tbsp. + 1 tsp. raw apple cider vinegar
1 Tbsp. dried dill leaf
1 Tbsp. onion powder
2 tsp. Italian dried herb blend
1 3/4 tsp. pink salt (or sea salt)
1 1/2 tsp. garlic powder
1 tsp. dried thyme
2 bay leaves

Method

Dice onions and fry on med. heat with 1 Tbsp. coconut oil. Peel & finely chop the apples. Once the onions start to soften, add apples & garlic. Let cook until caramelized, string occasionally.
In the meantime, clean liver of any vessels or silver skin. Chop into 2 in. pieces. Fry in 1 Tbsp. coconut oil, stirring occasionally, until just browned and no longer releasing red juices.
Put remaining coconut oil, milk, and bay leaves into a small saucepan. Heat until bubbling, then simmer on low. (I start this just after I start cooking the liver so they are done at the same time.)
(Optional: grind the other herbs with coffee grinder or mortar & pestle so that there will be no large pieces in the pâté.) Then add the herbs to the simmering milk/oil mixture.
Once liver & onion mixture are cooked, remove the bay leaves from the liquid. Put the oil/herb mixture, onion mixture, apple cider vinegar, & liver into Vitamix. Pulse until starting to combine. Blend on high until very smooth. (You may have to stop & scrape it down.)
Pour into container(s), cover the surface of the pâté with cling-film or waxed paper (touching it, so it doesn't oxidize), chill overnight.