Maui Cattle Beef Pate Recipe
(15 min prep, 20 min cook)
A good pate can make your day. A bad one can stop you from ever having it again. We believe in putting a little extra effort into our pate in order for it to be unforgettable (for a GOOD reason.)
• 3-4 cups of water
• 1 lb of beef or chicken liver (free range, grass fed, organic is best.)
• 1/2 large Maui onion, or 1 small onion
• 1 star fruit
• 4 tablespoons of sherry
• 1/2 cup of butter, melted or at least soft
• 2 tablespoons of shoyu (soy sauce)
• sea salt
• fresh ground pepper
• squeeze of lemon
Heat a saute pan to medium-high with some butter (or duck fat preferably.) Add 1/2 of the chopped onions and all of the star fruit to the hot pan and cover. Saute for 20 minutes until very tender. Add soy sauce (or liquid aminos), stir and cover again for 5 minutes.
At the same time, boil the water in a sauce pan. add the liver and the rest of the onions and cover and reduce the heat to a simmer. Simmer for 20 minutes or until cooked (don't over cook!!)
Remove the liver, toss the onions and water, and remove any hard parts of the liver. Take the liver, soft or melted butter, sherry, and cooked onions/starfruit and put in a food processor or blender. Add salt, pepper and lemon to taste.
Once you're happy with the flavor, run the mixture through a sieve to get rid of any hard parts. We understand you'll loose much of the onions, but we want a perfectly smooth spread for our guests. Take the final mixture and form in a bowl with plastic wrap (here's where you can get creative!) Refrigerate for at least an hour and serve.
Serve with chips, toasted bread, or anything you like with a crunch.
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