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Recipes |
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| Goose is particulary good when served with an apple or gooseberry sauce and fruity stuffing The recipe leaflet shown opposite is available from BRITISH GOOSE PRODUCERS (part of the British Poultry Council) Europoint House 5 Lavington Street LondonSE1 ONZ Tel 020 7202 4760 Fax 020 7928 6366 e-mail bpc@poultry.uk.com |
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CASSOULET A LA TOULOUSAINE - a recipe for left over goose 10 fl oz / 284 ml haricot beans 2 onions chopped 110g / 4oz ham or bacon joint 110g / 4oz smoked sausage cut into slices 5 fl oz / 142 ml tomato puree or tomato sauce remains of cooked goose cut into chunks goose fat salt and pepper few breadcrumbs Method Soak and cook the haricot beans. Put the chopped onion into a saucepan with a little of the fat from the goose, fry until slightly brown. Add the onions to the tomato puree then add the cooked beans with some of the water in which they were cooked. Season well and simmer for a few minutes. Place the ham or bacon in a saucepan, cover with cold water bring to the boil and simmer for a few minutes. Allow to cool and cut into small pieces. In a fireproof terrine add half the haricot bean mixure, then arrange the goose, ham and sausages and pour over the remaining haricot bean mixture. Sprinkle breadcrumbs on the top and then pour on a little melted fat. Bake in a moderate oven for about 20 - 30 minutes. Serve in the terrine. |
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| APPLE AND WALNUT STUFFING 178g / 6 oz breadcrumbs 2 peeled and chopped red apples 1 peeled and chopped onion 55g / 2oz walnuts Bunch mixed herbs chopped 1 egg to bind salt and pepper Fry the onion and apple together and mix with the other ingredients in a bowl. Transfer to a casserole dish and bake in the oven at 180oC / 350oF / Gas Mark 4 for 45 minutes. |
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| CREAMY GOOSEBERRY SAUCE - excellent served with roast goose 225g / 8oz gooseberries fresh or frozen 37g / 1.2 oz butter 4 x 15ml / 4 tablespoons water |
Put the gooseberries and water into a small saucepan. Bring to the boil and simmer until soft. Mash the gooseberries and add the butter over a low heat, place into a blender to puree and then through a fine sieve into a sauce boat. Serve hot or cold. This will keep for at least three days covered in the refrigerator. |
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| This recipe for POTTED GOOSE is kindly supplied by Strattons Hotel, Swaffham, Norfolk | |||
| POTTED GOOSE 1lb / 455g freshly cooked goose meat 2 - 3 fresh sage leaves, finely chopped 8 - 10 juniper berries 3/4 lb / 340 g soft rendered goose fat freshly ground black pepper sea salt freshly grated nutmeg |
Shred the meat, stir together the meat, herbs, crushed berries and goose fat. Season to taste and pack into individual ramekins. A layer of melted fat run over the surface will seal the meat as it solidifies and help it to keep. Cover and refrigerate until required. Serve with hot bread. |
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| Two new recipes kindly supplied by Ann Warren of Aylesbury, Bucks |
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| GOOSE LIVER WITH SLICED MUSHROOMS SERVED WITH RICE 14oz goose liver milk 1/2 small onion chopped 1/2lb sliced mushrooms bunch parsley chopped 3 1/2 tblsp. goose fat 1 crushed garlic clove 2 tblsp flour 1/2 cup single cream 1/2 cup dry white wine pinch of pepper pinch salt |
Soak liver in milk for 30 - 60 mins, remove from milk, pat dry with paper towel, remove any membrane from liver Add onion, garlic, mushrooms and parsley to the milk and simmer until liquid has evaporated Add diced liver and stir fry in goose fat Gradually sprinkle with flour while browning Stir in cream and white wine Cover with lid and cook for a few minutes Season and arrange on dish served with rice |
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| GOOSE CRACKLING goose skin raw goose fat small amount of milk salt |
Remove fat from skin and thoroughly clean, cut skin into evenly sized pieces and place in a wide based saucepan and just cover with water, add the raw goose fat from the body of the goose Put lid on saucepan and simmer until fat rises to top of water, the crackling rises and is golden brown Remove from heat and carefully drizzle milk over the top Replace lid and gently swirl from side to side for a few moments Over a strainer drain off fat, remove excess fat from the crackling and season slightly with salt |
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| GOLDEN GOOSE SOUP WITH PEARL BARLEY 1 litre / 2pts well reduced goose stock made from the carcase 2 large onions - chopped 2 large potatoes - chopped 2 large carrots - chopped 1 med. swede - chopped 25g / 1oz pearl barley 25g / 1oz goose fat left over goose meat Melt goose fat in a large heavy based saucepan and add choppedvegetables. Fry for a few minutes until they start to soften. Add well flavoured goose stock and bring to the boil, stirring occasionally. Add pearl barley and simmer the soup for about 1.5 hours. Before serving add the left over goose meat to the soup. Serve with plenty of hot crusty bread. |
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| SAUSAGE, ONION AND GARLIC STUFFING 400g / 14oz sausage meat 3 medium onions, peeled and halved (use red onions if available) 2 large potatoes, peeled and roughly diced 4 cloves of fresh garlic finely chopped 50g / 2oz pancetta or streaky bacon diced Zest and juice of 1 lemon 4 fresh stems of thyme 50g / 2oz goose fat (provided loose with goose) Oven 200oC / 400oF / Gas mark 6 |
Put the goose fat in a large pan over a moderate heat to melt. Cut onions in half and then into 6 thick slices. Place in melted fat, cover and leave to cook for about 15 minutes, until soft and starting to colour stirring occasionally. Add pancetta or streaky bacon, potatoes and garlic to the onions and continue cooking until potatoes start to colour. Stir in stems of thyme, lemon zest and sausage meat and cook until sausage meat has coloured a little. Add lemon juice and season with salt and black pepper, even if your sausage meat is well seasoned. Remove from pan and place in a dish and cook for approximately 30 mins. |
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| GOOSE AND HAM PIE Left over goose meat 225g / 8oz cooked ham - cut into strips 113g / 4oz chestnut mushrooms - finely sliced 1 medium onion - finely chopped 1/4 - 1/2 pint goose giblet stock 1 tablespoon flour 225g / 8oz pastry - home-made or ready-to-use 2 tablespoons crème fraiche Chopped parsley |
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 200oC / 400oF / Gas mark 6 |
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Tel 020 7202 4760 - Fax 020 7928 6366 - E-mail: bpc@poultry.uk.com