My recipes

CHERRY & SAGE STUFFING
(for a 10lb goose)

Ingredients

2 oz butter
2 medium onions, finely chopped
12 oz fresh white breadcrumbs
4 oz dried ready to eat bing cherries
4-6 sage leaves, finely chopped
1 tbsp chopped parsley
½ lemon’s grated rind
salt and pepper
1 beaten egg

Method
Fry the onions in the butter until soft and add to the rest of the ingredients.


SWEETCORN AND BACON STUFFING
(for a 10lb goose)

Ingredients

2 oz butter
6 oz streaky bacon, rinded and chopped
1 medium onion, chopped
1 small tin sweetcorn, drained
12 oz fresh white breadcrumbs
2 tbsp chopped parsley
salt and pepper
1 egg, beaten

Method
Heat the butter and sauté the bacon and onion for a few minutes.

Stir this mixture into the breadcrumbs, sweetcorn and parsley, season and mix well.

Add enough beaten egg to bind the mixture.


RICE, MUSHROOM AND GIBLET STUFFING
(for a 10lb goose)

Ingredients

2 onions
1 oz butter
8 oz cooked brown rice
4 oz cooked chopped mushrooms
1 tbsp chopped parsley
2 oz raisins
2 small eggs
liver, heart and gizzard of goose (or chicken, duck or turkey)

Method
Chop onions finely and cook in butter until soft, then add the diced giblets and fry for 3 - 4 minutes.

Mix with the rest of the ingredients and bind with the eggs.

Season to taste. .


CELERY, APPLE AND WALNUT STUFFING
(for a 10lb goose)

Ingredients

12 oz breadcrumbs
2 onions
2 oz butter
1 small head celery
3 red skinned dessert apples
4 oz chopped walnuts
1 tbsp chopped parsley
salt and pepper
4 tbsp milk or cream

Method
Chop the onions finely and cook in the butter until soft.

Mix breadcrumbs, chopped celery, diced apple, walnuts and herbs together, add cooked onions and season to taste.

Bind with the milk or cream.


APPLE, RUM AND GOOSE LIVER STUFFING
(for a 10lb goose)

Ingredients

12 oz peeled and chopped apples
3 tbsp. dark rum
12 oz white breadcrumbs
2 oz sultanas
4-6 chopped sage leaves
1 medium chopped onion, fried
giblet stock
1 goose (or chicken or duck) liver, fried and chopped
salt and pepper

Method
Pour the rum over the prepared apples and set aside to soak for three to four hours, turning occasionally so that the apples absorb the rum.

Add all the other ingredients and mix together binding it well with the giblet stock.


GOOSE RISOTTO

Here we have a marvellous way of making 8 oz. goose meat form the basis of a substantial and delicious supper for 4 people.

Other ingredients can be added to a Risotto such as mushrooms, cooked peas, prawns etc. but I think that its perfect as it is, especially if you use a well reduced goose stock.



Ingredients
1 large onion - chopped
3 cloves garlic - chopped
2 tablespoons melted goose fat or olive oil
14 oz. risotto rice (Tilda Aborio)
2.75 pints hot goose stock made from the goose carcase
8 oz. sliced goose meat
salt and pepper
2 - 4 oz. grated Parmesan to finish
1 oz. butter

Method
In a large pan fry the onion and garlic in the melted goose fat until golden. Add the rice and stir it around in the fat until shiny and translucent.

Meanwhile bring the stock to the boil in another saucepan and start adding to the rice ladle by ladle. Stir each addition of stock into the rice and allow it to be absorbed before adding more. Continue adding the stock until the rice is cooked - about 25 minutes, stirring all the time.

When the rice is cooked but still retains a slight bite, add the sliced goose meat. Cover with a lid and rest for 3-5 minutes off the heat.

Just before serving stir in the butter and sprinkle with the parmesan and serve with some French Bread and a nice crunchy mixed salad.


GOOSE RILLETTES

This is absolutely perfect for using up any left over leg or carcase meat from the Christmas roast.

Ingredients

Any meat leftover from the roast
1.5 - 2lbs fat pork -rubbed with salt and left over night
1-2 cloves garlic
Bouquet of herbs
Freshly ground black pepper

Method
Cut the goose meat from the bones. Cut the fat pork (belly or neck is ideal) in thick strips from the bone, and then into little strips about as long as a match but twice as wide.

Place all the meat in an oven proof casserole with the cut up pork fat and push well down into the mixture the garlic and herbs.

Season with plenty of pepper, add a soup ladle of water, put a lid on the pan and cook in a slow oven (Gas mark 1, 290 F) for about 4 hours or until the meat is very soft. Taste for seasoning making it is not in any way bland.

Turn the contents of the casserole into a large wire sieve which you have placed over a bowl so that the fat can drain through.

When well drained shred the meat gently with 2 forks. Put the shredded rillettes into a nice earthenware dish and pour a layer of the fat over, enough to completely cover and seal the meat.

Chill well, cover with cling film and refrigerate. Serve with hot toast and maybe some pickle.


GOOSE HAM & MUSHROOM PIE

Another recipe for using up any leftovers. Quick and easy to make and could well be made using ready made bought pastry - either puff or shortcrust.

Ingredients

Leftover goose meat
8 oz. cooked ham - cut into strips
1lb pastry of choice
4oz chestnut mushrooms - finely sliced
1 tablespoon flour
1 medium size onion finely chopped
1/4 - 1/2pint goose giblet or goose stock
2 tablespoon creme fraiche
Chopped parsley

Method
Fry the mushrooms and onions together in some goose fat until soft and golden. Stir in flour and cook for one minute.

Remove from heat and slowly pour in stock. Place back on the heat and bring slowly to the boil, stirring all the time.

Remove from heat and add the goose meat, ham and chopped parsley. Season well and stir in crème fraiche. Leave until completely cold.

Place filling in a pie dish and cover with pastry. Bake in a hot oven for 35 - 40 minutes or until pastry is golden brown. Oven 200°C / 400°F / Gas mark 6


GOUGERE

Ingredients

Choux Pastry
2oz butter
2oz finely diced cheese
1/4 pint water
salt and pepper
2 oz. plain flour
mustard
2 eggs

Goose Salpicon :
8 oz. cooked goose
1 large mushroom or tomato
1 medium sized onion
1/4 pint goose stock
1 dessertspoon goose fat
salt and pepper
1 level dessertspoon flour
1 teaspoon chopped herbs
Grated cheese and breadcrumbs

Method
Start by making the goose salpicon.
Finely dice the onion and tomato or mushroom and fry gently in the goose fat until softened.

Add the flour off the heat and slowly pour on the goose stock. Place back on the heat and bring up to the boil stirring constantly. Reduce the sauce until syrupy-looking. Season well, add the herbs and the sliced meat and then set aside.

Now make the choux pastry.
Bring the butter and water to the boil together. When bubbling draw off the heat and shoot in the flour all in one go. Beat vigorously until the mixture is smooth and will leave the sides of the pan. Leave to cool.

Whisk the eggs lightly together and add them slowly to the paste. The mixture should look shiny.

Lastly add the cheese, seasonings and mustard. To assemble the gougere, butter an oven proof oval dish and place spoonfuls of the choux pastry around the edge of the dish to make a border - use all the pastry. Fill with the goose salpicon, scatter over the grated cheese and the breadcrumbs, and bake in a moderate oven ( 180C, 375F ) for 35 - 40 mins or until the choux pastry is well risen and golden.


GOOSE LIVER & ORANGE BRANDY PATE

Ingredients

1 whole goose liver
1 clove garlic
4 oz. butter
seasoning
1 medium onion
1 tablespoon orange brandy
1 small bunch herbs

Method
Chop the onion and garlic finely and soften in 1 oz. of the butter until just turning colour.

Add the liver, herbs and seasoning and fry together quickly for about 5 minutes.

Cool and then place in the food processor and add the rest of the butter and the orange brandy. Blitz until smooth.

Fill the pate into a pretty china dish and cover the top with a layer of clarified butter.