Goose eggs

Culinary delights of goose eggs

Goose eggs have long been prized for egg decorating ….. and now their culinary qualities are whetting the appetite.

Around the country goose eggs are starting to appear
at farmers' markets and in farm shops, and this year
also on the shelves of prominent retailers including
Waitrose and Harrods.

For information on local supplies contact
Eddie Hegarty at Norfolk Geese (01379 676391)
who also supplies geese for egg production.


David and Helen Perowne have been selling goose
eggs from their Great Snoring farm in north west
Norfolk for the past two years, starting with just
10 geese and now more than 600. The eggs are sold
locally under the label 'Norfolk free range goose eggs'
and are also available in some supermarkets.

They are a seasonal delight with the first eggs traditionally
on Valentine’s Day -- "Yes, we really did get our first eggs
on February 14th this year," says Mrs Perowne. "The
geese usually go on laying into August, and I expect we’ll
get 30 or 40 from each during the season."

There has been controversy in the media over how long
you need to boil a goose egg -- and perhaps how many
mouths one egg will feed -- but there is no doubting their
virtues in terms of taste and nutrition.

Mrs Perowne recommends boiling them for 9 to 11 minutes.
Her preference is to use them in Yorkshire puddings and
omelettes and her family’s own favourite dish – egg fried
rice.

She can be contacted at Top Farm, Great Snoring,
Fakenham, Norfolk (tel 01328 820351).


Recipes derived by Debbie Mapes of Delicous Desserts
at Pulham Market, Norfolk - tel 01379 676759.

SPONGE CAKE (as above)
This is a very large cake but worth the effort as it is versatile. It can be
halved and sandwiched with jam and cream, or topped with chocolate or
served on its own with fresh fruit. If this is simply too big, half the
ingredients and use a smaller cake tin.

10oz / 300g butter
10oz / 300g caster sugar
2 goose eggs
10oz / 300g self raising flour
2 tsps vanilla extract
1oz / 25g cornflour
 Mix the butter and sugar together with the
vanilla extract in a mixer until light and fluffy.

Meanwhile using a sharp knife break the goose
eggs into another bowl making sure that all of
the shell is removed, beat with a fork

Sift the flours into a separate bowl. Add a quarter
of the beaten eggs and a tablespoon of flour
and continue mixing.

Repeat until the eggs are all mixed in then add
the rest of the flour, mix for a further 2 mins.

Place in a large pre-lined cake tin (approx 9").
Bake in a pre heated oven gas mark 4, 180C for
1hr 15-20mins. If the mixture is put into two
smaller tins then reduce the time to 45mins.

CHOCOLATE BROWNIES (as above)
Simply gorgeous, although don't be alarmed as this will sink in the middle.
It is meant to be deliciously damp.
7oz / 200g butter
7oz / 200g plain chocolate
1 goose egg
2tsps vanilla extract
9oz / 250g caster sugar
4oz / 125g plain flour
6oz / 175g chopped walnuts
 Place butter and chocolate in a bowl, melt
either over a pan of hot water or in the
microwave - melt on a low heat.

In a separate bowl mix the goose egg and
sugar, in another bowl sift the flour then add
the chopped walnuts.

When the chocolate is cool add the egg mixture
and beat well. Then add the flour and beat until
there is no sign of flour left. Empty into a
pre-lined tin and bake for 30 mins at gas mark 4,
180C. Leave to cool in tin then cut into squares
or rectangles.
YORKSHIRE PUDDING / PANCAKES / TOAD IN THE HOLE
TOAD IN THE HOLE (serves 6)
12oz / 425g plain flour
1 goose egg
1.5 pts / 900ml milk
large pinch of salt
 Mix all the ingredients together and leave for at
least half an hour to settle.
Meanwhile heat a very large roasting tin with
some oil in a hot oven gas mark 7, 220C.
Add 12 sausages and cook for 20 mins. When
sausages have turned slightly brown add the
yorkshire pudding mixture, taking care as the oil
may spit.

Cook for further 30-40 mins or until the mixture has
risen and is brown and crisp. Serve immediately.
BRITISH GOOSE PRODUCERS (part of the British Poultry Council) - Europoint House - 5 Lavington Street - London SE1 ONZ
Tel 020 7202 4760 - Fax 020 7928 6366 - E-mail: bpc@poultry.uk.com