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Cooking Christmas Goose

💕The Goose💕

 

Ingredients

1 free range Norfolk Goose

5 star anise

4 cinnamon sticks

2 teaspoons of cloves

2 teaspoons of ground ginger

Sea salt and ground pepper to taste

2 onions peeled and halved

2 oranges sliced halved

4 tablespoons of red wine vinegar

 

Preheat the oven to 180 degrees centigrade.

 

In a pestle and mortar, grind together 1 cinnamon stick, 3 star anise, 2 teaspoons of ground ginger and a pinch of salt and pepper until you have a dust like consistency.

 

Rub a sprinkling of salt into the skin of the goose before then applying the ground spice mix all over. Place the seasoned goose into a roasting pan, place the 2 onions inside the bird and covered with tinfoil. This is the simple preparation required as the natural qualities of the bird bring the full flavour.

 

Roast the goose for 35 minutes per 1kg of its oven ready weight.

 

Here is the important bit: Baste the goose every 35 minutes. After 2/3 of the cooking time remove the tinfoil, place the 2 oranges along with the rest of the whole spices inside the goose to infuse these flavours into the goose fat.

 

When the goose has finished cooking - place it into a serving dish, cover with foil and a couple of tea towels to keep in the heat and let the bird rest for half an hour.

 

Decanter the leftover beautiful goose fat into a jar and store in the fridge ready for perfect roasting potatoes for the next 6 months.

 

Add the red wine vinegar to the roasting pan to loosen up the remnants of the spices, then keep this to one side ready to go into the gravy.

Cooking Christmas Goose
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❤️The Gravy❤️

 

Ingredients

1 bag of Goose giblets

1 onion, peeled and halved

2 sticks of celery

3 carrots - cut in half long ways

2 large tomatoes

2 cloves of crushed garlic

Salt to taste

4 teaspoons of dark fruit jam

3 sprigs of thyme

2 teaspoon Dejon mustard

Chicken and Beef stock cube

750ml cooking red wine

20g goose fat

20g of plain flour

 

This stage is best done the day before.

 

Place all the giblets, onions, celery, carrot, tomatoes, garlic and salt into a large saucepan with 4 pints of water. This is going to be the stock of your gravy.

 

Bring your stock up to the boil and slowly reduce it to 1 pint, then top the stock back up with another 3 pints of water to then reduce by half again - This process with intensify the flavours so be sure not to rush this stage and take your time.

 

Strain the remaining stock through a fine sieve into a large saucepan. Now you can add in the jam, thyme, mustard and stock cubes. Bring back up to the boil for 5 minutes and then leave in the fridge overnight.

 

The next day, the fat will be solidified and sat on the top of the stock. Remove and discard of this fat as it has already done it’s job of adding in flavour. In a saucepan now bring the red wine to the boil and reduce by 2/3.

 

Once reduced, scoop the cooled stock into the wine and heat through. Once the stock has turned to liquid again pass through a fine sieve and adjust the flavouring with salt - keep the liquid warm. If you were to reduce further and thicken with corn flour it would then be classed as a jus.

 

The general rule of thumb when making gravy is that 10g of flour will thicken 1L of stock. So, depending on how think or thin you like your gravy, adjust accordingly. You should have 2 litters of stock remaining so take 20g of purified goose fat (or butter) and heat in a large sauce pan on a medium heat. Ones melted, add 20g of flour, mix until combined and makes a dough like texture. This is called making a roux.

 

Add a large glug of the warm stock into the roux pan that is now on a medium to high heat. Mix until all the lumps have combined with the stock and the mixture is smooth. Then add another large glug of stock. Repeat this proses until all the stock is used up and the gravy is smooth. Finally, add the flavours left over from the goose pan and then keep this gravy on a high heat and cook out the starch. We do this by boiling the mix for 15 - 20 minuets, mixing every 3 minuets so it does not stick and burn.

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❤️‍🔥Goose Fat Potatoes (around four portions, or 2 if you eat potatoes like we do..)❤️‍🔥

 

Ingredients

1.6kg of peeled Maris Piper potatoes cut into about 125g potato chunks

6 peeled and halved banana shallots

12 whole garlic cloves

2 bunches of sage

Salt and Pepper

*Star of the show* 4 tablespoons of Goose fat.

 

Preheat your oven to 180 degrees.

 

Place your potatoes in a pan of salted water and bring to the boil. Once they have been at a rolling boil for 15-20 minutes, gently stab a potato and when it slowly falls off the knife they are cooked.

 

Drain the potatoes into a colander, gently toss the potatoes so the edges rough/fluff up slightly and place them into a tray to cool down - try to avoid the potatoes touching each other. Sprinkle then with a generous portion of salt, pepper and 2 tablespoons of your Goose fat - allow the fat to melt and leave the whole tray to cool for 20 minutes.

Rendering Goose Fat

 

This can be done days in advance and normally takes around 30 minutes - Take the Goose fat out of the bird, place in an oven tray and heat at 50 degrees. The purified fat will melt leaving a ball of solid fat behind. Once melted, decant the purified fat into a jar and discard any solid lump. You can then transform your Sunday roast potatoes throughout the year.

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🍏Spiced Lemongrass and Apple Chutney🍏 

 

Ingredients

80g chopped Spanish onion 

30g peeled ginger 

1 pealed garlic clove 

2 lemon grass stalks 

200g caster sugar 

200ml white wine vinegar 

1 tsp yellow mustard seeds 

1 bay leaf 

1 cinnamon stick 

1/2 tea spoon of chilli flakes 

5 brambly apples peeled, cored and diced 

1 orange zest and juice 

1 lemon zest and juice 

 

Combine the onion, ginger, garlic, and lemon grass in a food processor and mix to a pulp. Gently heat this pulp to release its flavours. Once the first boiling doubles appear, add in the caster sugar and vinegar. Mix on the heat until all the sugar has dissolved. Then add the mustard seeds, bay leaf, cinnamon and chilli to the pot and bring to the boil. Once at boiling point again, add the prepped apple, orange and lemon and cook until the apple is soft and mushy. Keep mixing every three minutes to prevent the sugar sticking and burning to the bottom of the pan. Once the apple is cooked and falls apart, mash the mix with a potato mashers, remove the cinnamon and bay leaf and leave to cool. Place in jars and enjoy!

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Chef in training, Joseph is working hard behind the scenes to create some delicious new recipes to showcase the very best of British goose and duck. We would love to know what you think of them on our Instagram account. 

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Rolled goose breast with a sage and citrus stuffing and a salted lemon zest goose skin 

 

Rendering fat:

Why? 
Rendering fat is a very important stage, without it your end product will be full of raw fat which won't be palatable. We can’t jump straight in on a high heat to render the fat as it will burn the skin before the rendering has ben achieved. Normally with a goose or duck breast you would score the meat to allow heat to pass through quicker. However, because of this cut shown in the video and how it will be served we can't do this, so the process is one that is longer then normal but definitely worth it.

How?
Place the goose in a dry cold pan, put the hob onto a medium setting and allow the heat to come through slowly. As each side renders, the skin will turn a pale colour. Treat your meat as an hexagon - that's 6 sides with 5 turns, each side should need at least 3 minuets to render fully.

Tip: Don't forget to pour the fat left in the pan into a jar, ready for delicious goose fat Sunday roast potatoes.

 

Frying until golden: 

Once rendered, drain the fat from the pan - just leave a covering in the bottom of the pan to use as your oil. Turn up the heat to full and fry off each side again until an appetising golden brown. Remember, the meat is fully cooked inside, we are just trying to achieve the lovely colour. 

 

Leave to rest on your board for two minutes before carving.

 

Tip: It's important this delicate cut stays together on the plate, so handle it with care and be sure to have a sharp knife when carving. 
 

Potato fondant: 1 baking potato / 50g of butter / 350ml chicken stock / Salt

- Cut your baking potato in half using a circular cutter and then trim any edges. Peel off any skin that is left. 
- With a little oil on a high heat, brown off each side of the potato to ensure good colouring when it sits on the plate.
- Bake the fondant in a small tray with a little oil for 20 mins at 180ºc 
- After 20 minutes add a knob of butter and flip the fondants over.
- After a further 10 minutes add good quality beef or chicken stock along with thyme or rosemary and cook for the final 10 minutes.

Tip: They can be left to cool and heated up again for 10 minutes in the oven before service to make timing easier. 
 

Cauliflower puree: Half a cauliflower / 200ml of cream + extra for correction / Salt 

- Trim your cauliflower into small chunks.
- With two inches of water in the bottom of the pan, steam/boil the cauliflower until fully cooked.
- Add the cream and blend with a  food processer
- When smooth, pass through a sieve to get rid of all lumps. adjust with extra cream and salt.

Sweet baby carrots: A handful of baby carrots / Tbsp of Olive oil / 20g of sugar 

Trim your baby carrots, place them in a baking tray with the sugar and a little oil. Toss around so the sugar sticks to the carrots and bake for 15/20 minutes until the carrot is cooked but still holds a little crunch.

Fennel cauliflower leaves : 5 cauliflower leaves / Crushed fennel seeds / Crack of pepper / Pinch of seas salt 

Place the cauliflower leaves in a tray sprinkled with fennel, pepper and salt. toss with oil so it sticks and bake for 10 mins at 180ºC

Jus and how to infuse with thyme : 200g of chicken/beef or goose bones subject to what meat the jus will be incorporating / Water / 500ml of red wine / Stock granules / vegetable starch / Salt / Gravy browner 

- To make a jus from scratch, simmer the bones in a large pan with a selection of starch free vegetables, such as carrots, leaks, onions. Fill the water all the way to the top, cover with grease proof paper so the water does not evaporate.

- After several hours, drain the liquid and this is your stock. Alternatively, you can purchase good quality stock from the supermarket.

- With 2L of stock, take the red wine and reduce by half. Add your stock and then reduce by half.

- Add stock granules and salt to bring your flavour up.

- Thicken with vegetable starch (corn flower) until you have the correct consistency. Add gravy browner until you have the desired dark gravy look.

Plum ketchup: 500g of plums / 150ml white wine vinegar / 100g caster sugar 

- Remove the pips from the plumps and boil the flesh in a sauce pan until they start to break down.

- Add the sugar and vinegar and reduce into a syrup.

- Once cooked, wiz with a food processer, and pass through a sieve using the back of a spoon to push it through.

- Poor into a bottle and leave in the fridge to cool.