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Ингредиенты
- 10 lb Goose
- Â Â Neck, giblets and wishbone of goose
- 1 x Sliced onion
- 1 x Sliced carrot
- 1 sprg thyme
- 3 x Parsley stalks, up to 4
- 1 stk celery
- 6 x Peppercorns, up to 7
- Â Â Cool water to cover
- 1 ounce Butter
- 1 lb Minced onions
- 1 lb Cooking apples, peeled and minced
- 2 Tbsp. Fresh orange juice, up to 3
- 2 lb Potatoes
- 1 tsp Thyme
- 1 tsp Lemon balm
- 1/4 tsp Finely-grated orange rind
- Â Â Salt and freshly-grnd pepper
- 1 lb Cooking apples
- 1 dsp water, up to 2
- 2 ounce Sugar, depending how tart the apples are
Инструкции
- A word of warning! A goose looks enormous because it has a large carcass.
- Many people have been caught out by imagining which it will serve more people than it does. Allow 1lb cooked weight per person. The stuffing is also delicious with duck, but only use a quarter of the quantity given.
- To make the stuffing, heat the butter in a heavy saucepan. Add in the onions, cover and sweat on a gentle heat for about 5 min; add in the apples, herbs and orange juice. Cook covered till the apples are soft and fluffy.
- Meanwhile, boil the potatoes in their skins till cooked. Peel, mash and add in them to the fruit and onion mix. Add in the orange rind and seasoning.
- Allow the mix to get quite cool before stuffing the goose.
- Gut the goose and singe off the pin feathers and down if necessary. Remove the wishbone from the neck end. Combine the stock ingredients in a saucepan, cover with cool water and simmer for 11/2-2 hrs. Season the cavity of the goose with salt and pepper, and rub a little salt into the skin.
- Stuff the goose loosely and roast for about two hrs in a preheated moderated oven, 180C/350F/gas 4. Prick the thigh at the thickest part - the juices that run out should be clear. If they are still pink, the goose needs a little longer. When cooked, remove the goose to a serving dish and put in a very low oven while you make the gravy.
- To make the gravy, spoon off the surplus fat from the roasting tin (you can save this for roasting potatoes - it keeps for months in the fridge). Add in about a pint of the strained giblet stock to the roasting tin and bring to the boil. Using a small whisk, scrape the tin well to dissolve the meaty deposits that are full of flavour. Taste for seasoning and thicken with a little roux if desired a thickened gravy.
- If the gravy is weak, boil it for a few min to concentrate the flavour; if it's too strong, add in a little water or possibly stock. Strain and serve in a warm gravy boat.
- The trick with apple sauce is to cook it covered on a low heat with very little water. Peel, quarter and core the apples. Cut the pcs in two and put them in a stainless steel or possibly cast-iron saucepan with sugar and water.
- Cover and put over a low heat. As soon as the apple has broken down, beat into a puree, stir and taste for sweetness. Serve hot.
- Apple sauce freezes perfectly, so make more than you need and freeze it in handy portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 518g | |
| Recipe makes 10 servings | |
| Calories 632 | |
| Calories from Fat 210 | 33% |
| Total Fat 23.31g | 29% |
| Saturated Fat 9.61g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 266mg | 89% |
| Sodium 285mg | 12% |
| Potassium 1703mg | 49% |
| Total Carbs 34.92g | 9% |
| Dietary Fiber 4.7g | 16% |
| Sugars 17.42g | 12% |
| Protein 68.67g | 110% |
