• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

  • THM Coaching
  • About
    • Privacy
    • Contact
  • Recipes
  • Cookbooks
    • Everyday Nourishing Food
    • Salad Cookbook
    • Soup Cookbook

$5 Dish: Delicious, Flavorful Pate (Liver at its best)

August 28, 2009 by KimiHarris 44 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

ng_liverpate
Not a liver lover? I’m not either, but I’ve started to love liver pate’s! My sister-in-law was raving about some that she had at a restaurant the other week, and I realized I hadn’t made one in a while. This one uses flavorful items to enhance the pate without overwhelming it. I love it! Wine, garlic, sauteed onions, seasonings, and anchovies (which adds depth of flavor without making it fishy) make this pate something even I love to eat.

I was also pleased to notice that Elena, my almost three year old, likes it as well. Children often do like liver, but Elena seemed to be “growing out” of her love of liver, so I was glad that she liked this.

I’m not really a gourmet. I’m just an ordinary mom who wants my food to taste good and be nourishing to my family. But every once in a while, I get a little glimpse into a more “gourmet” and rich life style. There have been a few times when I’ve gone with my husband to a really nice restaurant. It’s there I discover something.

The rich like nourishing food! Raw oysters, liver pate, fresh seafood, local produce, caviar, cream, butter, lamb….and the list goes gone.

But for some of us with more…..plebeian tastebuds, that food is a little beyond our palate. It’s been true for me. I recently bought my first jar of caviar, it was no love at first bite for me. And it’s been the same with liver. But pate’s are starting to win me over. True, they aren’t visually appealing (though I do my best). But I am really being able to enjoy it!

Exciting because not only is liver extremely nutrient dense, but it’s also cheap! You don’t have to have a big budget to be able to afford this! (Unlike that caviar, but that’s a different story!)

This would be a bit more expensive if I had been able to find organic liver. This amount, by the way, serves us pate three times (I freeze two thirds of it). It cost me about seven dollars to make the whole dish, so for each third it only cost a little over two dollars. For that reason I am labeling this recipe a $5 dollar dish.

Cost Analysis

1 pound of livers, washed (2.50)
1 cup of organic minced onions (41 cents
Garlic and Spices (.25)
Grassfed ghee (1 dollar)
8 fillets of anchovies (I used ones wrapped in capers) (2.19)
1/4 cup of organic wine (.50)

Total: $7.06

ng_pateelena

Delicious & Flavorful Liver Pate
I didn’t have time for making my own crackers, so served these with brown rice crackers. But next time I hope to also have some homemade crackers to go along with it!

      1 pound of chicken livers, washed
      1 cup of minced onions (
      Garlic, three cloves, minced
      1 teaspoon dried thyme
      1/4 cup of

ghee

    , plus two more tablespoons (Butter could be used as well)

1-Over medium to med-high heat in a large saucepan, heat ghee. Add onions when hot, stir, cooking for about 5 minutes, or until softened, add garlic and thyme, cook for a minute or two more. Take off of heat and pour this mixture into food processor.

2-Heat the remaining two tablespoons of ghee until hot and add livers, cook until done on the outside but still a bit pink in the inside, add to food processor.

3-To food processor add:

      8 fillets of anchovies (I used ones wrapped in capers)
      1/4 cup of white wine
      1/4 teaspoon nutmeg
      1/4 teaspoon allspice
    pinch of red pepper flakes

Process until well pureed and all of the ingredients are well combined.

I usually form my pate’s in three 8 ounce ramekins. I place some plastic wrap in the ramekins, followed by the pate. I freeze two of them, and place on in the fridge. When the pate is set, I turn it out onto a plate and remove the plastic wrap. It’s as simple as that!

The following two tabs change content below.
  • Bio
  • Latest Posts

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)

  • 2 Ingredient Peppermint Bark - December 21, 2022
  • Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
  • Creamy Curry Red Lentil Soup - December 8, 2021

Filed Under: $5 Dishes, Gluten Free, Nourishing Frugal Recipes, Sides, Snacks Tagged With: $5 Dishes, Gluten Free, Grain Free, Liver, Nourishing Frugal Recipes, Nutrient Dense

Previous Post: « Pennywise Platter Thursday 8/26
Next Post: Summer (Ending) Recipes »

Reader Interactions

Comments

  1. Soli

    August 28, 2009 at 9:08 am

    Where are you getting your liver? The farmer’s market I go to (Cityseed) has a NT farmer who sells beef liver for $1 per pound. He’s hopefully going to get me a few pounds of pork liver so I can make pate this winter.

    Reply
  2. CHEESESLAVE

    August 28, 2009 at 9:46 am

    Wonderful – I will have to try this recipe.

    I love the photo of your daughter eating her pate!

    Did you use chicken liver or beef liver?

    Reply
  3. Sri

    August 28, 2009 at 10:46 am

    Looks great, but like the others asked, what kind of liver?!

    Reply
  4. Cheryl B.

    August 28, 2009 at 11:20 am

    ” When I write or share something about one of my friends in a posting, I always make sure I send them a copy of it, so they know what was said about them. Today I included information about you and your blog site in my posting, so I thought I should let you know about it as well.”

    The above paragraph is the first paragraph in an email I sent out today, to all of the owners of blogs whom host “theme days”, that I could find email addresses for. But I could not find an email address on your blog.

    The rest of the email is what I posted today on our blog. Go to: http://www.xanga.com/thehousethatlovebuilt to read it for yourself.

    Reply
  5. Jessie

    August 28, 2009 at 11:43 am

    Awesome! I have about a pound of organic chicken liver in the freezer that’s waiting to be used!

    Reply
    • KimiHarris

      August 28, 2009 at 12:02 pm

      Hey All,

      It’s chicken liver. Will note in recipe. 🙂

      Reply
  6. Tara

    August 28, 2009 at 1:08 pm

    Interesting! I just bought chicken livers today for the first time. I was a little apprehensive and didn’t know what I was going to do with them. You may have given me an idea! Thanks!

    Reply
    • KimiHarris

      August 28, 2009 at 1:52 pm

      One thing that I forgot to mention is that it’s really important to use very fresh livers. I have found a big taste difference (I even notice that it smells better when cooking super fresh liver!)

      Reply
  7. Heather

    August 28, 2009 at 4:32 pm

    Even though you used chicken liver, I’m assuming beef would work fine for this recipe also? Maybe with red wine instead of white? I’ve never made a pate but you make it seem good and easy.

    Reply
  8. Linda Teaman

    August 28, 2009 at 4:51 pm

    I use a similar recipe that I got from a friend from New Orleans. In her recipe there is ground pecans (I use crispy nuts) and hard boiled eggs. I love the idea of anchovies. I can’t wait to try it. I will have it with my homemade gluten free crackers.

    Reply
    • tonya

      April 2, 2010 at 5:26 pm

      Hi- I’m interested In the crackers you mentioned:) is there any chance you could share that recipe with me?

      Reply
    • Beth

      June 14, 2010 at 2:31 pm

      Linda, if you circle back to this post, can you share your pate recipe with crispy pecans and hard boiled eggs, please?

      Reply
  9. Rachel

    August 28, 2009 at 6:57 pm

    I love chicken liver pate made with bacon and mushrooms and onions sauteed in the drippings. It’s wonderful with celery in lieu of crackers. I wish there was a way to make pork and beef liver as palatable. It has such a strong flavor. I have wonderful grassfed/forested livers but can’t figure out how to get them down the hatch besides grating frozen bits and choking them down. Anyone have any success stories?

    Reply
    • Kendra

      February 5, 2012 at 11:12 pm

      I asked for the beef livers when we bought half of a grass fed cow and you are right they are strong flavored! But I didn’t want to waste them. So I ground them up in a blender raw. Yeah it was pretty gross looking. I froze the ground up livers in an ice cube tray. When i use ground beef i thaw one (I have used two but it makes for a stronger flavor. My husband thought it was buffalo and we like baufalo so it must have been OK) and mix it well with the beef. I also whisk my livers into the broth of soups.

      Reply
    • cory

      February 6, 2012 at 11:34 am

      I have a recipe for liver and onions that was quite palatable. The difference was that you added sage, Marsala wine, and balsamic vinegar to the sautéing onions. That gave it a nice, strong flavor that complemented the strong beef liver nicely. Or maybe “hid” is the better word!

      Reply
    • Julie

      April 4, 2013 at 3:58 am

      The liver chili recipe on mommypotomus’s website is so yummy! It uses beef liver.

      Reply
  10. CHEESESLAVE

    August 28, 2009 at 7:08 pm

    Pork liver is fantastic in liverwurst. I have some storebought pork liverwurst I just got and it’s soooo good. Like the liverwurst I remember from my childhood. I’m going to work on a recipe and I will post on my blog when I perfect it.

    You can make beef liverwurst too. US Wellness Meats sells a very good one.

    I would not recommend beef liver for pate. It’s too strong. I have tried to do pork liver for pate but I did not like it — too strong.

    Reply
  11. jenny

    August 29, 2009 at 8:21 am

    I am so glad to see you have posted a recipe for chicken liver pate. We just had our meat chicken’s slaughtered and usually we let the local woman who slaughter’s them for us keep the hearts and livers, but this year we decided to keep them for ourselves. I was unsure of what I was going to do with them, but I have been feeling the need for an iron boost lately as I am pregnant and still nursing my 20 month old daughter. I can’t wait to give your pate recipe a try!!
    You say fresh is best – I froze all the chicken livers the day they were slaughtered. Will this really alter the taste?

    Reply
  12. Meagan

    August 29, 2009 at 8:53 am

    This looks so delicious!

    Reply
  13. Kaleb

    August 29, 2009 at 7:10 pm

    Beef and Pork Liver for Pate, some of my tricks:
    Soak liver for several hours to overnight in lemon juice : water (1:1 or 1:2)
    Use more spices
    Mix half & half with chicken liver
    Use half liver and half meat, such as pork (common in france)

    I also like using duck fat or bacon drippings instead of butter sometimes, and I’ve used white and red wines, as well as homemade honey and Blueberry wines. Thanks for the new recipe!

    Reply
  14. ChristineG

    August 30, 2009 at 3:41 am

    Thanks so much for these recipes. I really enjoy liver pate, too and find it a great iron booster in pregnancy when I struggle with my levels in my last trimester. I have a bunch of liver from our 1/2 cow freezer order and I can’t wait to try your recipe. 🙂

    Reply
  15. KimiHarris

    August 30, 2009 at 2:26 pm

    Jenny,

    As long as they are frozen fresh and used soon after defrosting, I am sure they are fine. 🙂

    Reply
  16. Jessica

    August 30, 2009 at 8:11 pm

    This sounds delicious – I made the NT one with mushrooms and my kids told me it was too mushroomy. I think I’ll give this a try.

    Thanks!

    Reply
  17. Kael

    August 31, 2009 at 10:00 am

    Yum! I love liver pate and I also love anchovies, but I’ve never thought to combine them. This recipe is on my “make soon” list. Thank you!

    Reply
  18. NurturingWisdom

    August 31, 2009 at 1:35 pm

    I love pate. I’ll definitely make this.
    Thank you for this recipe.

    Reply
  19. Angela

    September 1, 2009 at 9:47 am

    Looks great! I can’t have wine right now. What would be a good sub for white wine.

    Angela

    Reply
    • Erika

      October 7, 2009 at 2:44 pm

      try vinegar, i make it do in a pinch, and my plebian taste buds don’t complain.

      Reply
  20. Rebecca

    September 6, 2009 at 12:41 pm

    For people who can´t have dairy, what would you recommend as a fat sub? Olive oil?

    Reply
    • Aimee

      October 27, 2010 at 4:55 am

      My toddler has a dairy allergy. Can this be made with coconut oil or is ghee safe for people with dairy allergies? I just have not had a chance to check out ghee, hopefully someone will know!

      Reply
      • Michael

        May 19, 2012 at 6:17 am

        I have seen recipes that call for making it with olive oil or coconut oil, so it may just be a matter of whether you will like the finished product if cooked that way. 🙂

        Reply
  21. Millie

    October 9, 2009 at 11:51 am

    I made this to go with our dinner the night before last. It was wonderful! I didn’t have wine so I substituted kombucha. We fed it to a non liver eating guest who ended up asking not only for seconds but thirds. I did divide it into three portions and put the other two in the freezer as suggested. It makes a very generous amount. Thank you for this recipe Kimi!

    Reply
  22. Cara

    November 23, 2009 at 9:27 pm

    I have been needing to find a palatable liver recipe for my kids (wouldn’t hurt their parents either!). My son has an impacted tooth and a narrow jaw and I read that this kind of food along with rich butter fat and cod liver oil might help to fix the problem. Weston A. Price studied this very thing. So thank you for this pate recipe. I need to get some grass fed beef livers … may have to special order (wellnessmeats). Not enough time in the day to ingest all the fantastic info you provide here!!!

    Reply
  23. tonya

    April 2, 2010 at 5:34 pm

    Wow! Thanks! I’ve got liver in my freezer! It just makes me feel guilty everytime I lool at it,but maybe we will like this! Last time I tried to hide liver in my meat loaf,it was terrible and my kids were suspicious of meatloaf for a year,lol:)

    Reply
  24. emily- www.mplsrealfoodlover.com

    April 6, 2010 at 12:41 pm

    going for it, im trying the nt recipe as we speak! my husband loves pate.

    Reply
  25. Angie

    April 6, 2010 at 4:17 pm

    I just made this yesterday and I wasn’t quite sure what to expect. I haven’t eaten liver in years, but I’ve been trying to more now that I’m pregnant. The recipe turned out perfect and looks exactly like your photo. I spread it on homemade whole wheat soaked sourdough pitas and it was FABULOUS! Thanks to you, I am now eating liver for the first time in years! I’m especially excited about how much folic acid it contains, as I’ve been trying to do the Weston A Price diet for pregnant women, and avoid commercial multivitamins. Thank you!

    Reply
  26. Danielle

    October 19, 2010 at 8:06 pm

    I can’t wait to try this! I’m hopeful, though I’m still haunted by memories of being forced to eat dry, overcooked liver growing up. Can you tell me where I could find ghee?

    Reply
  27. Yooli

    August 21, 2011 at 3:17 pm

    I just made this, but with a few tweaks:

    – Halved the recipe
    – Used 4 anchovy filets and 1 heaping teaspoon of capers
    – Added 1/2 teaspoon of ground coriander (really kills the livery flavor)
    – 1 tablespoon of chopped parsley
    – Omitted the allspice

    Absolutely delicious and the easiest/fastest chopped liver recipe I’ve tried!

    Reply
  28. Marcia

    January 31, 2012 at 7:16 pm

    My daughter just asked what pate was yesterday. She’ll know firsthand very soon. Thanks for this!

    Reply
  29. Paula

    February 9, 2012 at 2:44 am

    Hey Kimi,

    I’ve been looking for a good liver pate and will definitely try yours. Do you think the white wine is OK for kids? If I understood it right, you don’t bake the pate after you add the wine, so the alcohol content would still be there… Just thinking. Thanks!

    Reply
  30. Rachel

    February 16, 2012 at 8:35 am

    I make chicken liver pate for my 16 mo son and he loves it. This recipie is a little different than mine and I was also wondering about the wine being safe for him.

    The farm where I get my grass-fed meat from only sells everything frozen in one pound packages. Could I thaw the chicken livers, make the pate, and then re-freeze it? My son is the only one who eats the pate, so making one pound and not being able to freeze it would just be too much and I’d waste it. I’m never sure if you can re-freeze meat after it’s been cooked. Anxious for your comments!
    Thanks for the great recipies!!!

    Reply
  31. Thea

    July 9, 2012 at 9:03 pm

    I have a fish allergy, is there something else I could use?

    Reply
  32. Amy

    January 14, 2015 at 3:44 pm

    I love this recipe, made it for a Christmas dinner I was invited to last month and it was a huge hit!

    Reply

Trackbacks

  1. A Merry Christmas Recipe Index! says:
    December 24, 2009 at 9:21 am

    […] Delicious Liver Paté: Nutrient dense, rich and delicious. […]

    Reply
  2. 12 Nutrient-Rich Snack Ideas (Sugar-Free) says:
    January 30, 2012 at 3:07 pm

    […] 12: Liver Pate: I actually love this recipe for pate, and it’s also very nutrient-dense! […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ConvertKit Form

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Follow Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Search

Please Read:

The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

Categories

  • $10 Main (42)
  • $5 Dishes (43)
  • 52 ways to save money on a healthy diet (53)
  • AIP (23)
  • Baked Goods (83)
  • Beverages (72)
  • Breakfast and Brunch (61)
  • Condiments (8)
  • Dairy Free (492)
  • Desserts (184)
  • Dietary Needs (6)
  • Egg Free (11)
  • Egg Free (86)
  • For the Kids (66)
  • For the Love of Food and Books (18)
  • Gluten Free (484)
  • Grain Free (95)
  • Health (75)
  • Kitchen Tools (4)
  • Main Dishes (126)
  • Nourishing Frugal Recipes (167)
  • Nourishing Frugal Tips (70)
  • Nourishing Practices (56)
  • Nutrient Dense Foods (70)
  • Q and A (15)
  • Salads (39)
  • Sides (101)
  • Snacks (124)
  • Soups (50)
  • The Healthy $1 Menu (21)
  • The Low Energy Guide to Healthy Cooking (18)
  • THM (2)
  • Trim Healthy Mama (2)
  • Uncategorized (846)
  • Vegan (241)
  • Vegetarian (361)

Recent Posts

  • 2 Ingredient Peppermint Bark
  • Herbal Hibiscus Lemonade (Keto, THM)
  • Creamy Curry Red Lentil Soup
  • One-Pot Gluten-Free Mac and Cheese
  • Healthy Pumpkin Spice Granola
  • Crispy Pumpkin Spice Granola (oil-free)
  • Why I Use THM Principles Now
  • Vietnamese Beef Noodle Salad
  • Coconut Flour Pancakes
  • Instant Pot Mexican Shredded Chicken

Recent Comments

  • Dorene St G on Cracker Toffee (Easy Peasy Christmas Candy)
  • Nadia Kriston on Finding a Toaster Oven Without Nonstick
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • KimiHarris on Autumn Beef Stew (Tomato Free)
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)

Fresh: Nourishing Salads for All Seasons

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Footer

Privacy

Copyright © 2023 · Foodie Pro & The Genesis Framework