Pâté is a French word, derived from the word “pâtisserie” which means “pastry”, therefore liver pâté literally means “pie of seasoned liver”. If it is a pie, what about adding berries to it? So I thought when I discovered a true notion behind the word “pâté”. There are many berries to choose from, but I picked blueberries for their slightly sour taste, which goes well with meat and can be converted into some sort of seasoning, an autoimmune seasoning perhaps? One of the traditional Christmas and New Year dishes consumed in France is foie gras and nearing Christmas Eve I wondered if I could make up for that by bringing up a festive tone to the livers I usually cook or by adding blueberries to my pie, so to speak.

According to the studies conducted by the University of Michigan in 2009 blueberry-enriched diet results in a number of health benefits, including, but not limited to: reduced levels of cholesterol and triglycerides, improved fasting glucose and insulin sensitivity, which are measures of how well the body processes glucose for energy.  Besides, blueberries contain a very powerful antioxidant, anthocyanin – special pigment, responsible for its purple color. In addition to fighting free radicals, anthocyanins offer anti-inflammatory, anti-viral and anti-cancer benefits.

On the other hand, liver is a very good source of Vitamins B6 & B12, Vitamin A, Pantothenic Acid, Niacin, Riboflavin, Iron, Copper, Zinc and Selenium. Therefore, lamb liver pâté with blueberries is a nutritious goodness well deserved by those of us living with autoimmune conditions and suffering from various nutritional deficiencies.

Lamb Liver Pâté with Lime and Blueberries

 

Save Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Zesty Paleo

Serves: 4-6 servings

Ingredients

• 1 pound lamb liver
• ½ cup blueberries
• 1 medium red onion (or 2 shallots), sliced
• 3 tablespoons solid cooking fat, divided
• 1 tablespoon balsamic vinegar or ACV
• ½ teaspoon sea salt or to taste
• For jelly topping:
• 1 cup blueberries
• 1 tablespoon coconut sugar
• 1 tablespoon balsamic vinegar or ACV
• 1 lime juiced and zested
• 3 tablespoons lukewarm water
• 1 teaspoon gelatin

Instructions

1. In a sauté pan preheat 1 tablespoon of cooking fat, add the onion and cook stirring occasionally on medium-low heat for about 15 minutes or until browned, but not burned.
2. Add the blueberries, balsamic vinegar, and salt and cook until the blueberries soften a bit and start to release juices, about 3 to 5 minutes, set aside to cool.
3. In a separate large skillet preheat 2 tablespoons of the cooking fat, add the livers and cook for 3 to 5 minutes per side or until no longer pink, set aside to cool.
4. Transfer all the ingredients to a food processor and process until smooth.
5. Spoon the pâté into ramekins, while gently pressing to make sure that it is evenly distributed and store in the fridge.
6. While pâté is cooling proceed with the jelly topping: in a small saucepan bring together the blueberries, coconut sugar, and balsamic vinegar. Place the saucepan on medium heat and cook stirring occasionally for 6 to 8 minutes, until the blueberries collapse and release most of their juices. During the last minute of cooking stir in the lime juice and zest and remove from the heat.
7. In a small bowl mix the gelatin with 3 tablespoons of water and pour it over jelly while stirring.
8. Use a small blender or a food processor to break further the blueberries. For a complete smoothness pass the blueberry purée through a strainer while pressing to ensure all the liquids come down. Set aside and let it cool to a room temperature.
9. Once the jelly is cooled, spoon it over the pâté. Place the pâté back to the fridge to set in, minimum 1 hour.
10. Bon appétit!

3.5.3208