Goose Pâté

Ingredients

1lb / 455g freshly cooked goose meat
2 - 3 fresh sage leaves, finely chopped
8 - 10 crushed juniper berries
3/4 lb / 340 g soft rendered goose fat
freshly ground black pepper & sea salt

Method

Shred the goose 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 warm bread.

goose pate

Goose Risotto (kindly supplied by Claire Symington of Seldom Seen Farm)

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.
Serve with some French Bread and a nice crunchy mixed salad.

Goose Rillettes (kindly supplied by Claire Symington of Seldom Seen Farm)

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 sure the mixture 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.
Pile 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 and mushroom pie (kindly supplied by Claire Symington of Seldom Seen Farm)

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 the flour and cook for one minute.
Remove from the heat and slowly pour in the stock.
Place back on the heat and bring slowly to the boil, stirring all the time.
Add the goose meat and ham and chopped parsley.
Season well and stir in the creme fraiche.
Allow to get completely cold.
You can now finish making the pie in two ways.
The first method is as a plate pie where 1/2 the pastry is used to line a pie plate, the filling placed on top of that, and the second 1/2 half of the pastry rolled out to cover the pie.
The second method is where the filling is placed into a pie dish and the pastry used to cover the top only.
Either way, bake the pie in a hot oven (190C 400F) for 35 to 40 minutes or until the pastry is a nice golden brown

Gougere (kindly supplied by Claire Symington of Seldom Seen Farm)

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
To finish: 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.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 and orange brandy pate (kindly supplied by Claire Symington of Seldom Seen Farm)

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.

Cassoulet a la Toulousaine

Ingredients

284g 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 3/4 minutes.
Place the ham or bacon in a saucepan, cover with cold water bring to the boil and simmer for 3/4 minutes.
Allow to cool and cut into small pieces.
In a fireproof terrine add half the haricot bean mixure, 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 and serve in the terrine.

Golden goose soup with pearl barley

Ingredients

1 litre well reduced goose stock 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

Method

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.
goose soup

Goose with sauerkraut

Ingredients

1 x 8lb goose
1 x 900ml jar Polish sauerkraut

Method

Joint the goose into 8 pieces - each breast joint (off the bone) into two and each leg joint (on the bone) into two.
Take a very large and heavy bottomed saucepan and put half the sauerkraut in the bottom. Place the goose joints on top and then cover with the remaining sauerkraut.
Pour over enough cold water to come to the top of the sauerkraut. Place over a medium heat and gently bring up to a simmer. Cook like this, partially covered, for about 3 hours, until all the water has evaporated. Don't let the pan catch.
Allow to cool a little and then place in a large oven proof dish - with the sauerkraut at the bottom and the goose joints on the top. Place in a hot oven at 180°C for about half an hour to allow the goose to crisp up a bit. Serve with mashed potatoes.
This is a really comforting and warming dish for a cold winters night - a great dish for entertaining. This dish can be prepared a day in advance and stored in the fridge and then can be re-heated for approximately 45 minutes.


Goose and ham pie

Ingredients

Left over goose meat
225g / 8oz cooked ham - cut into strips
113g / 4oz chestnut mushrooms - finely sliced
1 medium onion - finely chopped
1/2 pint/ 284ml goose giblet stock
1 tablespoon flour
225g / 8oz pastry - home-made or ready-to-use
2 tablespoons crème 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

Goose liver with mushrooms and rice

Ingredients

14oz goose liver
milk
1/2 small onion chopped
8oz 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
pepper and salt

Method

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.


Gooselash

Ingredients

1 lb cooked goose, diced
1 tablespoon hot paprika
2 medium onions, sliced
4 oz button mushrooms
1 green pepper, cored, seeded and diced
1 pint beef stock
1 tablespoon oil
2 tablespoons tomato puree seasoning

Method

Heat oil, fry onions and pepper until slightly soft.
Add mushrooms and goose, season, continue to fry for two minutes.
Place fried mixture in a casserole dish.
Pour beef stock into frying pan, add tomato puree and bring to the boil.
Mix cornflour and paprika in a cup, add cold water to form a paste and slowly pour into stock, stirring continuously.
Pour thickened mixture over meat, cover and cook in oven at 180°C for 40 minutes.
Serve with jacket potatoes.

Gooseberry sauce (excellent served with roast goose)

Ingredients

225g gooseberries fresh or frozen
37g butter
4 tablespoons water

Method

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.

APPLE, RUM AND GOOSE LIVER STUFFING (kindly supplied by Claire Symington of Seldom Seen Farm)

For a 10 lb 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.

CELERY, APPLE AND WALNUT STUFFING (kindly supplied by Claire Symington of Seldom Seen Farm)

For a 10 lb goose or turkey

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.

RICE, MUSHROOM AND GIBLET STUFFING (kindly supplied by Claire Symington of Seldom Seen Farm)

For a 10 lb goose or turkey

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. .

SWEETCORN AND BACON STUFFING (kindly supplied by Claire Symington of Seldom Seen Farm)

For a 10 lb goose or turkey

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.

CHERRY AND SAGE STUFFING (kindly supplied by Claire Symington of Seldom Seen Farm)

For a 10 lb goose or turkey

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 egg, beaten


Method

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