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RECIPES
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, 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.

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.

Two new recipes kindly supplied by Ann Warren of Aylesbury, Bucks 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		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

GOOSE CRACKLING goose skin raw goose fat small amount of milk salt		METHOD 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

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		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.

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		METHOD 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.

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		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 200oC / 400oF / Gas mark 6

GOOSELASH — a recipe for leftover goose 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 cornflour oil for frying 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.

PISTACHIO NUT AND PORT STUFFING 1 onion chopped 2 tablespoons redcurrant jelly 1 clove garlic, crushed 2 tablespoons port 2 tablespoons olive oil salt & pepper 4 oz fresh white breadcrumbs 1 egg yolk 3 oz pistachio nuts, chopped		METHOD Put olive oil in pan and fry onions and garlic until tender then add port and redcurrant jelly. Take off the heat and add breadcrumbs, pistachio nuts and egg yolk. Mix well, season with salt and pepper Bake in oven at 150 C, 300F or gas mark 2 for about an hour

GOOSE CROSTINI — perfect for a snack or starter 12 slices ciabatta 4 oz semi or sun dried tomatoes 2 cloves garlic 2 oz olives olive oil 6 oz fontina or mozarella cheese 12 oz goose meat, shredded fresh herbs to garnish — basil, sage		METHOD Preheat the grill. Rub ciabatta with garlic and drizzle with olive oil. Toast on one side until golden. Turn over and cover with meat, tomatoes, olives and cheese. Season with black pepper and toast until cheese is golden. Garnish with herbs and serve.

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		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.

RECIPES