Ginger spiced pate

I haven't been cooking a lot recently which worked really well for my waistline, but not so well for my blog. But I volunteered to bring food to some of my friends parties lately. Whether I did it to help them with their preparations or whether I did ot for the sake of having something to add to my blog remains a secret :-)
When my friend Laurent celebrated his 34th birthday, I brought round the biggest block of pate ever, thinking that there will be around 20 guests. As it turned out, 2/3 of the people didn't show up. So I am sure that he and his boyfriend are still having pate every evening.
Whenever there is an occasion, I make pate. Pate and salami are the two reasons why I couldn't become a vegetarian. Salami I buy in the shops, pate is something though I usually make myself: It's cheaper, better and more animal-friendly as I only use organic duck or chicken liver. Also, it's less boring than shop bought pate as I play around with flavours quite a bit. I have tried many variations, but my favourite one uses spring onion, chilli, ginger, soy sauce and garlic. Once the chicken liver is nicely brown on the outside but still pink in the centre, I add the spices and a few splashes of soy sauce, put it all in a blender, add butter and mix until smooth and creamy.
To make it look more fancy, I decorated my latest pate with some jellied ginger by simply boiling some ginger with water, then adding gelatine. I poured the mixture into a pound cake tin and let it cool in the fridge for an hour before filling the tin up to the rim with pate.