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Post by Payne N Diaz on Oct 20, 2007 21:43:20 GMT
Does anyone have any tried and tested goose recipes ?
Preferabley roasting ones, I've got loads of cookbooks with recipes in them but just wondered if anyone has one they know works !
P
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Post by carlott on Oct 21, 2007 14:12:53 GMT
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Post by madduck1963 on Oct 22, 2007 17:07:11 GMT
Um yes..... send the live goose to me, and I'll post a joint of beef by return! It will have a good home.
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Post by carlott on Oct 22, 2007 19:46:08 GMT
Interesting concept - turn the post to a subject dear to ones heart. Oi Payne would you like me to ask on Nicebites or not as some of them live in 'orrid France o might have some useful pointers? Right I have asked any road up ower kid. PS I am not a Francophobe it is an old joke. OK so I am a wee bit ![:)](//storage.proboards.com/forum/images/smiley/smiley.png)
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Post by tigerlily on Oct 23, 2007 6:58:26 GMT
Yes!
Cook goose.
Taste.
Order a takeaway instead.
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Post by carlott on Oct 23, 2007 16:25:32 GMT
This is what you are aiming for Payne: ![](http://www.donaldrussell.com/images/Free_Range_Goose_150.jpg) Dribbles copiously ![8-)](//storage.proboards.com/forum/images/smiley/cool.png)
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Post by sallydickins on Oct 23, 2007 20:38:30 GMT
Does anyone have any tried and tested goose recipes ? Preferabley roasting ones, I've got loads of cookbooks with recipes in them but just wondered if anyone has one they know works ! P Keep it simple Payne: Cover the goose in salt, pepper, lemon juice and a bit of olive oil - rub it all into the skin. If you don't stuff it, carve the goose down its back and open it. Geese are very oily and the fat has to drain or it is really yukky. Pour a couple of inches of water into the roasting pan, place the goose on the rack above the water and cook at 200 C/gas 5 or 6. Every 20 minutes you must fork (Connie special) the goose under the skin to allow the fat to run out. When the drumsticks are cooked through you should be okay.....I have cooked it this way and everyone said it was nice. However, having had 20 people over and also cooked a joint of pork, starters, sweets and all the veggies the last thing I wanted was to eat it!!
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Post by Payne N Diaz on Oct 24, 2007 11:00:25 GMT
Thanks Sal : I'll try that
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Post by carlott on Oct 24, 2007 15:39:22 GMT
That's a no then ![:'(](//storage.proboards.com/forum/images/smiley/cry.png)
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Post by tigerlily on Oct 24, 2007 15:48:51 GMT
I admit, when my father cooked goose for Christmas Dinner (2000), I had a revolting case of flu and was horribly ill. I was deaf as a post and could neither smell nor taste a thing. I didn't eat anything more than Heinz tomato soup for a week - it was all I would take - and normally I LOATHE the stuff.
I seem to recall tasting the goose and thinking the only flavour that was coming through was damp, sweaty socks.
Never again!
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Post by Fi on Oct 25, 2007 0:04:12 GMT
Does anyone have any tried and tested goose recipes ? Preferabley roasting ones, I've got loads of cookbooks with recipes in them but just wondered if anyone has one they know works ! P Keep it simple Payne: Cover the goose in salt, pepper, lemon juice and a bit of olive oil - rub it all into the skin. If you don't stuff it, carve the goose down its back and open it. Geese are very oily and the fat has to drain or it is really yukky. Pour a couple of inches of water into the roasting pan, place the goose on the rack above the water and cook at 200 C/gas 5 or 6. Every 20 minutes you must fork (Connie special) the goose under the skin to allow the fat to run out. When the drumsticks are cooked through you should be okay.....I have cooked it this way and everyone said it was nice. However, having had 20 people over and also cooked a joint of pork, starters, sweets and all the veggies the last thing I wanted was to eat it!! I'd add to that that it is worth stuffing the goose under the skin on top at the wishbone end - the breast meat of geese, in spite of all the fat under the skin is prone to become quite dry if it's overcooked. Once it comes out of the oven, wrap it in foil and let it stand for 20 minutes to half an hour - that will relax the meat and make it juicier so long as it's not overcooked. Stuffing can be as simple as the traditional sage and onion, but my favourite is dried apricots, celery and chestnuts. If you want more details, send me a PM. And the fat, whilst gooey is liquid gold - save it and, if you want to make roast potatoes, use it - the resultant flavour is divine! It's also good for roasting other vegetables. Equally it can be used to preserve various things, ducks' legs being the most popular. Again, send me a PM etc etc. The traditional sauces to eat with goose are bread sauce and apple sauce - good quality ones can be bought if you don't want to make them yourself. However, any fruit sauce that is reasonably tart goes well with goose - if the commercial ones are too sweet, add a bit of lemon juice. Use the giblets as a base to make gravy to go with it. Good luck - the one thing I'm not sure of is the cooking time per pound or kilo, but a quick google will find that information for you. Enjoy - neither of us like turkey that much, so our Christmas dinners usually are either venison or goose, so that it feels like a special, once a year treat. Whatever yours is intended for, you're in for a treat too.
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Post by Payne N Diaz on Oct 25, 2007 6:42:38 GMT
Thanks all
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Post by carlott on Oct 25, 2007 7:27:19 GMT
And don't forget you can always use any left over Goose grease to soak your cloots in for over the winter ![;)](//storage.proboards.com/forum/images/smiley/wink.png)
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Post by meltemi on Oct 28, 2007 16:37:08 GMT
As ever Fi is right on... The goose/duck fat gives the best roast potatoes & the most divine yorkshires...dribbles & drools... Even GF yorkies taste divine... Make comfit of goose/duck with the legs & the left over fat...then the roasts...
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