Goose Liver Creton

No this is not an insulting name for someone, although you could be excused for using it for that.
This particular instance is the second addition to the pilgrimage of pig, Margaret River weekender.

I've never eaten anything like this before, not that i remember anyway, i think the end result will almost be like a paste / or spread... Again, leave it in the fridge for a few and see how she rolls.

The basis of this is a really gelatinous stock which you simmer onions, pork mince, goose livers, sage, cinnamon and clove in, until nearly all stock has gone. Then take off the heat and stir in about 10g or gelatine. Adjust seasoning. Get into mounds straight away and refrigerate. This is (what i imagine) pretty close to the kind of pate you would expect in the 1600's or the like, anyway i stand corrected there but it is definitely no frills. I'm thinkin lashings of it on some crispy toast washed down with a lightly chilled glass of woodlands chloe.

Who am I kidding I'll be so hammered the whole time I'll barely remember my own name, so I guess the final product will remain a mystery.

Looks awful in the pot, still looks awful in the fridge.