Hawaiian Pate
Ingredients
- 1 1/2 cups butter
- 1 each onions chopped ⓘ
- 1 1/2 pounds chicken livers cut up ⓘ
- 3/4 cup chicken broth ⓘ
- 2 tablespoons sherry dry ⓘ
- 1/2 teaspoon paprika ⓘ
- 1/2 teaspoon curry powder ⓘ
- 1/2 teaspoon salt ⓘ
- 18 teaspoon black pepper
- 2 cloves garlic crushed ⓘ
- 13 cup brandy ⓘ
- 1 cup walnuts chopped, toasted ⓘ
- 2 tablespoons gelatin, unflavored unflavored ⓘ
- 1 x olives stuffed, sliced ⓘ
- 1 x pineapple, fresh fresh, top
Instructions
- In a large skillet heat 1 cup butter and saute onion until golden.
- Add chicken livers and cook 10 minutes, stirring occasionally.
- Add sherry, seasonings, garlic and 1/2 cup broth.
- Cook 5 minutes.
- Puree mixture in blender.
- Add 1/4 cup broth and gelatin to mixture and puree.
- Melt remaining butter and blend into puree with brandy.
- Stir in walnuts with a fork.
- Chill overnight in refrigerator.
- Shape mixture with hands into pineapple shape.
- Decorate "pineapple" with sliced stuffed olives and cap with a fresh pineapple top.
- Serve with crackers.
Nutrition & Diet Analysis (per serving)
913
kcal
46% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).