1. THE GOOSE
2kg goose crown
3 litres chicken stock
salt
Method
Preheat oven to 220C/Gas8. Season the goose with salt. Cook for 45 mins until golden. Reduce oven to 180C/Gas4 and cook for a further 40 mins. Remove from the oven, cover with foil and leave to rest.
2. THE GRAVY
bones and roasting juices from your goose
3 litres chicken stock
salt
Method
Boil the goose bones with any juices left over from cooking. Add the chicken stock, stir well and pass through a sieve. Reduce until perfect.
3. THE ROAST VEG
400g goose fat
20 baby carrots
20 baby parsnips
1 squash
20g polenta
For the roast veg dressing
100g butter
2tbsp whole grain mustard
2tbsp honey
Method
Melt the goose fat In the tray which the goose was cooked in. Preheat oven to 180C/Gas4. Dust the baby carrots, baby parsnips and squash with polenta. Place in the tray and roast for 30 mins until golden and tender. To dress the roasted vegetables, melt 100g butter. Add whole grain mustard and honey and pour over the vegetables.
4. THE ROAST POTATOES
400g goose fat
15 Maris Piper potatoes
Method
Boil the potatoes in salted water until tender. Remove from the water and ruffle up in a colander. Preheat oven to 220C/Gas8.
Melt the goose fat in a heavy tray. Add the potatoes and roast for 1 hour.
5. THE CHRISTMAS KALE
300g bunch kale
7 slices of streaky bacon
oil for frying
50g chestnuts
Method
Slice the bacon into lardons and fry them in a hot pan until crisp.
Add the kale, then sage and the chestnuts and fry until tender and ready to serve.
6. THE SPROUTS & SQUASH
200g sprouts, finely shredded
1 butternut squash, chopped
7 slices streaky bacon
oil for frying
handful fresh sage leaves
50g chestnuts
Method
Slice bacon into lardons and fry until crisp. Add sprouts, squash, chestnuts, sage and fry until tender.
7. THE RED CABBAGE
1 red cabbage, shredded
500ml good quality cider
100g butter
pinch allspice
Method
Pour the cider into a pan, add the allspice and butter, and the cabbage, which you should have shredded thinly so it all cooks through. Cook until soft.
8. THE STUFFING
1 medium onion
500g sausage meat
handful sage leaves
pinch each fresh thyme & rosemary
200g butter
500g breadcrumbs
Method
Fry onion, sausagemeat, & herbs until meat is cooked. Add butter and breadcrumbs, cook for 20 mins.
9. THE SWEDE & CARROT MASH
1 swede
10 carrots
knob butter
knob goose fat
Method
Boil the swede and carrots in salted water until they are soft.
Add the butter and goose fat and mash.
10. THE CAULIFLOWER CHEESE
1 cauliflower
100g butter
100g flour
1 pint milk
50g cheddar
50g parmesan
Method
Preheat oven to 220C/Gas8. Melt butter in a pan, add the flour and cook for 1 min. Gradually add the milk to make a thick bechamel sauce. Blanch the cauliflower in salted water for 5 mins. In a tray, cover the cauliflower with the sauce. Top with the cheddar and parmesan. Place in the over for 20 mins.
11. THE BROCCOLI & HOLLANDAISE
1 broccoli
4 egg yolks
1tsp white wine vinegar
250g butter
100g peanuts, chopped
Method
Blanch the broccoli in a pan of salted water for 4 mins.
To make the hollandaise, whisk the egg yolks with white wine vinegar.
Gradually add the butter, continuing to whisk. Check seasoning. Fold in the peanuts, pour the sauce over the broccoli and serve.
12. THE MASHED POTATO
10 Maris Piper potatoes
250g butter
100ml milk
Method
Chop the potatoes into small chunks and boil in a pan of salted water until soft. Pass through a ricer to shred up. Add the butter and milk and combine until nice and smooth. Fluff up and serve.
