Ingredients
12oz prepared apples
6 tablespoons rum
8 - 12 oz bread crumbs
4 - 6 chopped sage leaves
1 - 2 tablespoons mace
1 beaten egg, or gravy stock |
Method
Pour the rum over the apples and leave to soak for 3 to 4 hours.
Mix all the ingredients together and place into the body of the
goose or make stuffing balls and place in a dish and cook for 30
- 40 mins
or place into a flan dish and bake. |
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Gooseberry sauce
Ingredients
250g / 1/2lb cooking gooseberries
one lemon
25g / 1oz sugar
water
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Method
Simmer 250g / 1/2lb cooking gooseberries in a little water plus
the grated rind and juice of a lemon until soft. Push through
a sieve or food processor and beat 25g / 1oz sugar into puree.
Serve in a warm sauceboat.
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Italian stuffing recipe
An old Italian recipe for a stuffing for a boned goose. Or it can also
be used for a separate stuffing.
Ingredients
Bone a good sized goose 5kg
mince 6oz of raw veal
mince 6oz of lean raw ham (eg. a gammon steak)
3oz of butter
4oz of bread crumbs soaked in goose stock and strained.
3oz of cooking cheese.
pinch of salt
teaspoon of mixed spice, and mace.
4 large mushrooms scalded or pan fried and chopped.
4oz of stone ground flour.
grated peel of one lemon
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Method
Mix the above together with 3 well beaten egg yolks and half
a tumbler of white wine, place onto the boned out goose and then
make up into a parcel and sew up. Pull into shape and place into
a deep pan with a bunch of sweet herbs, bay, rosemary, thyme,
salt to taste and pour over another tumbler of white wine and
cover with some warm water.Simmer for 2 hours, then drain to
crisp the skin, place in a hot oven for 10 minutes.This can be
served hot or cold, if served hot, gooseberry sauce adds flavour.
If served cold garnish with parsley.
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Back to top Two ways of serving cold goose
Simple Method
Roast a goose and let it go cold for 24 hours. Then carve it
up when you are ready to eat it
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Goose salad
Serve it as a cold goose salad
An unusual way to serve cold goose is to cut the meat into bite sized pieces
and mix with chopped celery, sliced green peppers, avocados and chopped walnuts,
all tossed in French dressing. Serve on fresh lettuce leaves
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Back to top Giblet Gravy
Suitable for 10 people.
Method
Make the gravy the day before. In a large saucepan or casserole dish
place the giblets in at least 3-4 pints of water. Add a carrot, leek
and herbs and simmer for at least 3 hours. Leave to cool and take off
a little fat from the top of the stock. This helps to keep gravy free
from fat. Brinng to the boil and thicken with plain flour or corn flour
or brown gravy powder.
Note: Always remember to have the goose or bronze turkey at room temperature
before placing it in the oven.
Back to top Bread sauce
Suitable for 4-6 people.
Ingredients
1/2 pint full fat milk - prepare as overleaf if time allows
(there is only 4g fat per 100ml)
2 oz breadcrumbs - freshly prepared in food processor
1/2 small onoin peeled
2 or 3 cloves
1 oz butter or 1 or 2 tablespoons fresh double cream
White pepper
Salt
A pinch of cayenne
|
Method
Stick the cloves into the onion. Rinse out a small lined saucepan
with cold water. Put the milk and the onion with cloves into
the pan. Simmer on a low heat very gently until milk is well
flavoured for approximately 20 minutes. Remove the onion with
cloves and slowly stir in the breadcrumbs. Continue to cook
on a low heat and stir slowly until the breadcrumbs swell and
thicken the sauce. Add the butter or double cream. Season to
taste with the white pepper, salt and cayenne. Serve in a warmed
sauce boat.
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Raisin, Apricot and Parsley Stuffing
Suitable for 8 people.
Ingredients
2 oz butter
2 large onions sliced
2 oz raisins
2 tablespoons dried/tinned or fresh apricots I tablespoons
chopped parsley
Salt and freshly ground black pepper Grated rind and juice
of 1/2 a lemon
1 1/2 oz blanched and split almonds - optional
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Method
Slice the onions and fry in the butter until they begin to
brown. Add raisins and almonds (if desired) and continue to fry
for a few minutes. Turn into a bowl, add the remaining ingredients
and mix lightly with
a
fork.
Place
into
the cavity
of the bird.
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Mediterranean turkey salad
Suitable for 2 - 6 people.
Ingredients
Bronze turkey chopped and diced
Feta cheese chopped and diced
Cherry tomatoes chopped in half
Fresh basil finely chopped
Mustard vinaigrette of your own choice
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Method
In a large salad bowl put the turkey, feta cheese, cherry tomatoes
and gently mix. Sprinkle the basil and gently mix. Add the vinaigrette
- gently mix and serve on a bed of lettuce.
Instead of using the vinaigrette - make your own:
Mix thoroughtly 2 tablespoons of olive oil and 2 tablesppons of
balsamic vinegar (shaken in a small bottle works well) - mix into
the salad and then sprinkle with mustard seeds. |
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Baked red cabbage in cyder vinegar
Ingredients
1 x medium red cabbage - sliced
2 x medium white onions - sliced
2 x bramley apples - peeled and sliced
1-2 tbsps x brown sugar
4 fl oz or 120 ml x cyder vinegar
3 tbsps x water
foil
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Method
1. Medium size casserole or oval dish without lid.
2. Use foil to cover the dish as this saves space in oven.
3. Cover bottom of dish with a layer of sliced red cabbage.
4. Add the onion, apple, sugar and 1/2 the vinegar.
5. Cover with a layer of red cabbage and rest of vinegar.
6. Add water and cover with foil.
7. Bake for a minimum of 1 hour in medium to hot oven until cabbage
is tender.
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Stir fry red cabbage
Ingredients
1-2 red cabbages
3 1/2 tbsps butter
2 apples
1 onion
Juice of 1 lemon
1 tbsp apple purée
2/3 cup / 50ml balsamic vinegar
salt
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Method
1. Cut the cabbage into strips. Gently heat the butter in a pan until it foams, add the strips of cabbage and the apple purée and cook over a moderate heat, stirring from time to time.
2. Peel and slice the apples and chop the onion. Add the apple, the chopped onion, the lemon juice and the vinegar. Add salt to taste and continue cooking until the apples and vegetables are cooked.
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Sausage, onion, potato and garlic stuffing
This recipe is suitable for both goose and bronze turkey.
Ingredients
400g good quality sausage meat
3 x medium onion, peeled and halved (use red onions if available)
2 x large potatoes, peeled and roughly diced
4 x juicy cloves of fresh garlic finely chopped
50g pancetta or streaky bacon diced
the zest and juice of 1 lemon
freshly chopped thyme
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Method
1. Put a good lump of goose fat in a large pan over a moderate
heat.
2. Cut onions in thick slices from root to tip and add to pan.
3. Cover with a lid and cook for about 15 minutes until soft.
4. Add the pancetta or streaky bacon, potatoes and the garlic to
the onions.
5. Continue cooking until the potatoes start to colour.
6. Stir in fresh thyme, the lemon zest and sausage meat.
7. Cook until the sausage meat has coloured a little. Add the lemon
juice and season with salt and black pepper.
8. Remove and place in an ovenproof dish and put into a medium
to hot oven for approximately 3/4 hour.
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