recipe 2
recipe 2 For buying info for all goose produce nationwide: www.gooseproducers.co.uk As always, fresh is best if you can get it, but there are some good inexpensive frozen options about at the moment, too. As a goose has a higher bone-to-meat ratio than turkey, a 4-kilo bird will only feed 6. If you choose to buy a frozen goose, unwrap it and thaw it slowly in the fridge (this can take 2-3 days) or at a very cool room temperature. Thawing at room temperature will dry out the skin making it crisper when it s roasted. Don t forget to pull out the bag of giblets from inside the cavity as soon as the goose is thawed enough to do so. Pour off any bloody liquid that collects in the dish. Here s a great tip from a chum in Chinatown set the thawed goose on a rack in the kitchen sink and pour a kettle of boiling water over it the skin will shrink and tighten, and this will help to give a crisp skin. Then carefully prick the skin all over to help release the fat when cooking. As the goose is roasting, tip off the fat that constantly drips into the roasting dish. You will be amazed at the amount collected. And goose fat keeps for ages in the fridge. It s unbeatable for roasting potatoes or use it to fry potatoes with garlic, rosemary and parsley.
recipe 2 mise en place Plan ahead stress free tricks. Advance Defrost your bird if required. Make the giblet gravy Make your roast apples (warm these through for 12 minutes whilst making your roast potatoes On the day Get your bird ready to roast: make sure it s out of the fridge 2 hours before cooking. Let the oven preheat for at least 30 minutes. Your timings should allow the goose to be cooked and out of the oven before you have your starter. It should rest for at least 45 minutes, covered in foil in a warm place. Peel your spuds in the morning and store them in water until ready to pre cook them. You can pre-cook the spuds before you prepare the starter. Pop them in the oven just before you sit down to start the meal.
the National Trust for Scotland recipe card 2 Serves 4 Ingredients 2 Granny Smith apples 4 partridges, oven ready 1 tbsp sunflower oil Maldon sea salt milled black pepper 30g unsalted butter 1 tsp icing sugar 16 vacuum packed chestnuts 300ml dry cider 300ml game, pigeon, pheasant or chicken stock 200ml double cream sprig thyme 3 tbsp fresh chervil, chopped lemon juice 5 handfuls leaf spinach dash olive oil Method Preheat the oven to 220C/200Cfan/425F/gas 7. From a fresh or frozen and thawed goose, remove the bag of giblets from the cavity and set aside. Feel around the cavity entrance, grab any big lumps of fat clinging to the carcass and pull out. (These can be rendered down into pure goose fat. Put them into a pan of cold water, bring to the boil and simmer until the fat liquefies and floats on top of the water. There will be a couple of brown lumps left once all the fat renders, so lift these out with a slotted spoon and chuck em. Strain the liquid into a jug, cool, then chill. Lift the solidified fat off the water, gently re-melt and pour into a screw top jar and store in the fridge use this to roast the potatoes.) Lightly prick the goose skin all over, trying not to pierce the flesh. Use a little goose fat to rub all over the bird. Sprinkle with sea salt, then stuff the cavity with the lemon and orange quarters, herbs, salt and pepper. Now sit the goose on a wire rack in a roomy roasting tin. This is so that the goose doesn t boil in its own fat; it also makes drawing the fat off easier. Calculate the cooking time allowing 15 minutes per 500g total cooking. Start by roasting at the high temperature for 20 minutes, then lower the heat to 180C/160Cfan/350F/gas 4 for the remaining time. You won t need to baste it the fat under the skin will do that for you. But do remember to keep spooning or pouring the fat off from the tray as it collects there during cooking. Once cooked, you can keep the goose warm in a very low oven for up to 30 minutes this will make it easier to carve and prevent it being too dry. Make the giblet gravy while the goose is roasting. Have a look at the giblets and remove the liver (you can keep this to mix with chicken livers for a pâté later). Trim off any excess fat and chop the neck into chunks, split the oval gizzard horizontally in two, and halve the heart. Heat a little goose fat in a continued >
the National Trust for Scotland recipe card 2 Method continued medium saucepan then fry the goose neck, gizzard, heart, bacon and vegetables over a high heat until nicely browned then add the Calvados or brandy and reduce. Sprinkle in the flour and cook for a minute then add the cider, herb jelly and stock, bring to the boil and simmer for 25 minutes. Strain through a fine sieve into a clean pan. Allow to settle for a couple of minutes then spoon off any fat. Keep warm. Serve your goose with potatoes roasted in goose fat, roasted apples (see below) and steamed, buttered kale. Roast Apples Serves 6 6 small red eating apples A little goose fat Honey Take one small red eating apple per person and score around its middle with a sharp knife. Sit them in a roasting pan with a little goose fat and drizzle honey over. Place in the oven during the last 25-30 minutes of roasting the goose. Baste the apples frequently with goose fat and honey. Ten minutes before they are cooked, pull out the stalks and replace with sprigs of fresh rosemary, then pop back in the oven and continue cooking until a sharp knife will just glide into the centre of an apple. continued >
the National Trust for Scotland recipe card 2 Roast Potatoes Serves 6 12 medium-sized floury potato such as Kerr s Pink or Duke of York 10 tablespoons duck or goose fat Heat the oven to 200C/400F/Gas Mark 6. Peel and cut the potatoes in half, or if large cut into thirds - one cut across the end then cut the remaining portion in two - make sure all the pieces are about the same size so that they cook evenly. Boil in salted water for 5-7 minutes then drain in a large wire sieve. You can use a colander for this, but a wire sieve is better. Give the potatoes a really good shake to remove as much of the water as possible and ruffle up the outsides. If you like, you can use a fork to create an extra-rough surface. Heat the duck fat or clarified butter in a roasting tin. Put in the potatoes and toss around until well coated. Place in the oven and roast for about 15 minutes. Turn the potatoes over and continue roasting until crispy all over (about another 15-25 minutes). When cooked, they can be left in a warm oven for 15 minutes with the door ajar to let any steam escape. Serve immediately.