any goose recipes

[darren m]

looking for a simple , non tech , easy prep goose recipes.

 

thanks .

[Axe]

Goose with Prune & Chestnut Stuffing

 

Ingredients

Stuffing

450g/1lb prunes, pitted

240ml/8fl oz port

1kg/2.25lb fresh chestnuts

30g/1oz butter

1 medium onion, peeled and chopped

2 cloves garlic, peeled and chopped

6 stalks celery, chopped

4 tbsp fresh parsley, chopped

coarse salt and freshly ground pepper

Roast

5.4kg/12lb oven-ready goose with giblets

salt

pepper

cooking oil or butter

 

Method

Stuffing

1. Soak the prunes for one hour in the port.

2. Meanwhile prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for ten minutes. Remove a few at a time with a slotted spoon. Wearing clean rubber gloves, slip off the outer and inner skins. Place the chestnuts in a large bowl.

3. Melt the butter in a large pan and add the onion, garlic and celery. Cook without browning until the onion has softened.

4. Add the chestnuts and prunes with the port they have been soaking in and simmer gently for 30 minutes.

5. Stir in the parsley, season with salt and pepper.

Roast

1. Remove the giblets and cook them in at least 2-3l/4-6 pint of water. Bring to the boil and simmer gently for 3-4 hours then strain and thicken the stock to make the gravy.

2. Stuff the goose with the prune and chestnut stuffing, or as an alternative fill the body cavity with leek tops and chopped apple and cook the stuffing separately in a dish.

3. Preheat the oven to 200C/400F/Gas 6.

4. ***** the skin and rub salt and pepper all over it, then brush with cooking oil or butter. Cover the legs with spare fat taken from the inside of the goose.

5. Line a large, deep meat tin with foil so you can make a parcel of the goose. Place the goose on a trivet or rack in the meat tin, breast side up. If a trivet is not available, place the goose on the foil in the tin. Wrap the goose in foil, making sure there is double protection over the legs.

6. Place the goose in the oven, allowing 15 minutes per 0.45kg/1lb plus 20 minutes, thus 3½ hours for 12lb goose.

7. After the first hour baste the goose and make sure the legs are still covered and that the skin is not burning.

8. For the last half to three-quarters of an hour of cooking uncover the breast to brown, and baste again.

9. Lift the goose on to a carving dish to rest for approximately 20 minutes before carving. Keep covered.

[Axe]

Goose with Apple & Prune Stuffing

 

Ingredients

1 apple, cored and chopped

2 onions chopped

1 x 3.5kg/7lb goose, with giblets and trimmings (winglets etc)

1 garlic clove, crushed

1 carrot, sliced

1 tbsp tomato purée

½ bay leaf

¼ tsp black peppercorns, crushed

100ml/3fl oz port

1l/1¾pint strong chicken stock

¼ loaf white bread, crusts removed

150g/5oz clarified butter

450g/1lb apples, peeled, cored and cut into 5mm/¼in thick slices

salt and pepper

 

Method

1. Mix the apple with one of the chopped onions and the sage, season generously with salt and pepper and place inside the empty cavity of the goose. Pour cold water into a large roasting pan to a depth of 5 mm and place the goose in it lying on one side.

2. Roast in a preheated oven at 180C/350F/Gas 4 for 30 minutes, then turn the goose over on to its other side. After a further 30 minutes, remove from the oven and drain off the fat. Turn the goose on to its back and roast for 1 hour, basting frequently, until cooked. Remove from the pan and rest in a warm place.

3. While the goose is roasting, brown the goose liver and other giblets and trimmings in a little fat. Add the remaining onion, garlic and carrot and roast for 5 minutes. Stir in the tomato purée, bay leaf and crushed peppercorns and dry on top of the stove for 2-3 minutes, until the tomato purée caramelizes. Add the port and stock, and simmer for 30 minutes, skimming frequently. Pass the gravy through a fine sieve, return to the pan and continue cooking until reduced to the desired consistency.

4. Cut the bread in 1 cm croutons and fry gently in ¾ of the clarified butter until golden brown all over. Drain on kitchen paper. Saute the apple slices gently in the remaining butter until tender. Add the drained prunes and heat through. At the last minute, add the bread croutons.

5. Carve the goose and serve with the apple and prune stuffing and the gravy.

[Axe]

Marinated Goose

 

Ingredients

Marinade

4l/7 pint cold water

450g/1lb salt

120g/4oz caster sugar

 

1 x 16lb oven-ready goose

12 white peppercorns

3-4 bay leaves

3 onions, peeled and sliced

 

Method

1. Mix the water, salt and sugar together in a large non-metallic container.

2. Stand the goose in the marinade, covered, for three days.

3. Remove the goose from the marinade and pat dry. Put in a large pan and cover with water.

4. Bring to the boil, skim and add white peppercorns, bay leaves and onion. Cook slowly until tender, approximately 4-4½ hours.

5. Leave the goose to cool in the liquid before carving.

[Axe]

Goose with Pork, Leek & Cranberry

 

Ingredients

For the koftas

3 chipolata sausages, skins removed

½ goose breast, skin removed, cut into cubes

1 free-range egg

salt and freshly ground black pepper

1 tbsp vegetable oil

For the leek and cranberry sauce

25g/1oz butter

1 tbsp olive oil

1 leek, washed and roughly chopped

1 large handful fresh cranberries

2 tbsp balsamic vinegar

4 tbsp soft brown sugar

 

Method

1. For the koftas, add the goose meat and chipolata meat to a food processor and blend together.

2. Add the egg and season with salt and freshly ground black pepper. Blend again to form a smooth mix.

3. Divide the kofta mixture in two and mould around two skewers.

4. Heat the oil in a frying pan over a medium heat. Add the skewers to the pan and cook for five minutes on each side, until golden and cooked through.

5. For the leek and cranberry sauce, heat the oil and melt the butter in a saucepan. Add the leeks and cook for five minutes, until soft.

6. Add the cranberries, balsamic vinegar and brown sugar and cook for a further five minutes.

7. To serve, place the koftas on a plate and spoon over the leek and cranberry sauce.

[M ROBSON]

Darren,

 

Get some Turkey roasting bags from Asda, keeps all the moisture in.

 

Stab the goose breast a few times with a fork and rub some rock salt into it. Stuff the goose with Haggis (optional but very tasty) and put it into the roasting bag, remember to put a small slit in the bag to let out the expanding air. Pop it into the oven at 200 for 1.5 hours.

 

Cheers,

Mark.

[Axe]

Goose Breast with Swede, Chestnuts and Leek & Cranberry Sauce

 

Ingredients

½ goose breast

salt and freshly ground black pepper

For the roast swede and chestnuts

½ swede chopped into large chunks

50g/1¾oz butter

1 tbsp olive oil

1 tin cooked, whole chestnuts

For the leek and cranberry sauce

25g/1oz butter

1 tbsp olive oil

1 leek, washed and roughly chopped

1 large handful cranberry

2 tbsp balsamic vinegar

4 tbsp soft brown sugar

 

Method

1. Preheat the oven to 200C/400F/Gas 6.

2. Season the goose breast with salt and freshly ground black pepper and place, skin-side down into a hot oven-proof frying pan. Cook for five minutes until golden. Turn and cook for another minute.

3. Drain the fat from the goose pan and transfer to the preheated oven for ten minutes, or until cooked through. Take out once cooked and leave to rest.

4. Meanwhile, place the swede into a saucepan of boiling water and cook for eight minutes. Drain and set aside.

5. In a separate oven-proof frying pan, melt the butter with the oil. Add the chestnuts and cooked swede and transfer to the preheated oven to roast for five minutes, or until golden.

6. For the leek and cranberry sauce, heat the oil and melt the butter in a saucepan. Add the leeks and cook for five minutes until soft.

7. Add the cranberries, balsamic vinegar and brown sugar and cook for a further five minutes.

8. To serve, place the goose breast on a warm plate with the roasted swede and chestnuts. Spoon over the leek and cranberry sauce.

[Axe]

Theres a couple there that seem very easy and the others, well i'd give em a go. Let us know how you get on.

 

And one to impress......

Edited January 4, 2006 by Axe

[BountyHunter]

Are you a chef Axe mate?

 

BH

[Axe]

Royal Roast (3 Birds)

 

Ingredients

6kg oven-ready goose

1.3kg chicken, oven ready

1 Pheasant, oven ready

1kg sausage meat

2 Onions, chopped and fried until softened

3 oranges, peeled and roughly chopped

3 Apples, roughly chopped

1 garlic clove, crushed

1 pinch salt and fresh ground black pepper

1 bunch Chives, chopped

1 bunch tarragon, chopped

 

Method

1. Ask the butcher to ‘tunnel bone’ all three birds completely removing all bones, which can then be used for making stock. Ask the butcher to keep the wing tips and leg ends on the goose.

2. Preheat the oven to 180ºC/gas 4. In a large bowl mix together the sausage meat, fried onion, orange, apple, garlic, salt and freshly ground pepper, chives and tarragon to form a stuffing mixture.

3. Remove the skin from the chicken and pheasant, but leave the skin on the goose. Place the chicken on top of the goose, then the pheasant on top of chicken, spreading the stuffing mix between the layers.

4. Bring the edges of the goose together, creating the natural shape of a bird and secure with butcher’s twine.

5. Lightly season the three bird roast, place in a roasting tray, cover with foil and roast in the oven for 4 hours, removing the foil for the last 40 minutes of cooking.

6. Rest the roast for at least 1 hour before slicing.

[Axe]

Are you a chef Axe mate?

 

BH

Well I make a wicked Beans on Toast, if thats what you mean.

[Axe]

Roast Goose with Prunes & Armagnac

 

Ingredients

1 Goose, weighing 4.5-5.4 kg, with giblets (reserve the liver)

900ml goose giblet stock, stock

55ml wine, for the gravy

 

For the apple stuffing

700g Bramley apples, peeled, cored and cut roughly into 1/2 in (1 cm) slices

225g ready-to-eat dried prunes, chopped

1 large Onions, roughly chopped

2 tbsp Armagnac

0.125 tsp ground cloves

0.25 tsp ground mace

1 pinch salt and fresh ground black pepper

 

For the forcemeat stuffing

1 Cox's apples, peeled, cored and finely chopped

275g minced pork, or good-quality pork sausagemeat

1 medium onion, finely chopped

50g fresh breadcrumbs

2 tsp dried sage

1 pinch salt and fresh ground black pepper

 

For the prunes in Armagnac

350g ready-to-eat dried prunes

150ml Armagnac

570ml cold tea

50g granulated sugar

 

 

Method

1. You can prepare the prunes in Armagnac several days in advance. Soak them overnight in the cold tea, then drain them, barely cover with water, add the sugar and simmer for 15 minutes. Drain, sprinkle over the Armagnac, cover and leave in the fridge.

2. Make the apple stuffing by mixing all the ingredients together.

3. Make the forcemeat stuffing by mixing all the ingredients together with the reserved goose liver, finely chopped.

4. Preheat the oven to 220C/ gas 7. Then begin by placing the forcemeat stuffing into the neck flap end of the goose, pressing it in as far as you can, tucking the neck flap all round it then patting it with your hands to make a rounded shape. Secure the flap underneath with a small skewer. Next, place the apple stuffing in the body cavity as it is - although it looks raw and chunky, after cooking it will collapse to a fluffy mass.

5. Season the goose well with salt and pepper, lay it on a rack in a roasting tin, then place it in the centre of the pre-heated oven. Give it 30 minutes' initial cooking, then reduce the temperature to gas mark 4, 180°C and give it another 3 hours. That is for an 5 kg goose plus stuffing: allow 15 minutes less for 4.5 kg; 15 minutes more for 5.4 kg.

6. Meanwhile, make the stock with the giblets.

7. When the goose is cooked the juices will run clear when you pierce the thickest part of the leg with a skewer. Remove the bird to a serving dish, snap off the wing tips and allow to rest for 20 minutes or so before serving. Drain off the fat from the tin and make a light gravy with the giblet stock and a little wine. Heat the prunes gently in a frying pan, and stand in a warmed dish. Give each person a little of each of the stuffings, and serve the gravy and sauce separately. The nicest vegetable accompaniments would be some crisp roast potatoes and red cabbage.

[Dunkield]

Are you a chef Axe mate?

 

BH

Well I make a wicked Beans on Toast, if thats what you mean.

He is Brightons answer to the domestic godess

[BountyHunter]

Oh - I getchya

 

I cooked that Goose with Prunes and Armanac a couple of Christmases ago - very nice.

 

BH

[game_boy]

thats a goos cooking tip there Mark. Only trouble is I need a goose to put in my roasting bag

[darren m]

cheers lads -- i knew i could count on you .

noticed not much if any fat on these geese , unlike shop bought .

[fenn]

Try this one dead easy tastes great

Marinated Goose Breast

 

Ingredients:

2 Goose Breasts

1 cup red wine

1/4 cup soy sauce

1 medium onion, sliced finely

2 cloves of garlic, crushed

1 tsp. Italian seasoning

 

Directions:

 

Combine all the ingredients, except the goose breasts in a large bowl. Slice the Goose breasts lengthwise to make 4 thin fillets. Pierce both sides of the breasts with a fork. Place the breasts in the marinade mix and let sit overnight in the refrigerator.

Drain the breasts on a paper towel. Cook as you would steak, under a medium heat grill.

[darren m]

fenn -- i like it , now thats what i call simple .

[Axe]

Dunno about you but the best way to cook steak is under the hottest grill for just a short time.....yummy and juicy.