| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury’s, Sainsbury5 |
6 |
servings |
INGREDIENTS
| 1 |
|
Goose; a 4kg (9lb) goose |
|
|
; will seve 6-8 |
| 150 |
ml |
Orange juice; ( 1/4 pint) |
| 1 |
tb |
Caster sugar |
| 1 |
|
Cinnamon stick |
| 3 |
|
Whole cloves |
| 225 |
g |
Kumquats; sliced (8oz) |
| 1 |
ts |
Cornflour; blended in a little |
|
|
; cold water |
| 1 |
tb |
Cointreau or brandy; (optional) (1 to 2) |
|
|
Fresh watercress; to serve |
INSTRUCTIONS
Place the goose in a deep roasting tin and prick along each side of breast.
Cover with foil and roast in a preheated oven at 180 °C, 350 °F, Gas Mark 4
for 15 minutes per 0.5 kg (1lb). Remove foil for last 15 minutes of
cooking.
Place the orange juice and sugar in a saucepan with the cinnamon sticks and
cloves. Heat until the sugar dissolves.
Stir in the kumquats and cook for a further 2-3 minutes. Add the blended
cornflour. Stir in the Cointreau or brandy if using and heat thoroughly.
Serve the sauce with the goose, garnished with fresh watercress.
Converted by MC_Buster.
NOTES : Traditional Christmas goose served with rich brandy sauce.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: to know him is to love him”