| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| A, At, Ballymaloe, Year | 10 | Servings | ||
INGREDIENTS
| 10 | lb | Goose |
| Neck, giblets and | ||
| wishbone of goose | ||
| 1 | Sliced onion | |
| 1 | Sliced carrot | |
| 1 | Sprig thyme | |
| 3 | Parsley stalks, up to 4 | |
| 1 | Sticks celery | |
| 6 | Peppercorns, up to 7 | |
| Cold water to cover | ||
| 1 | oz | Butter |
| 1 | lb | Chopped onions |
| 1 | lb | Cooking apples, peeled and |
| chopped | ||
| 2 | T | Fresh orange juice, up to 3 |
| 2 | lb | Potatoes |
| 1 | t | Thyme |
| 1 | t | Lemon balm |
| 1/4 | t | Finely-grated orange rind |
| Salt and freshly-ground | ||
| pepper | ||
| 1 | lb | Cooking apples |
| 1 | Dsp water, up to 2 | |
| 2 | oz | Sugar, depending how tart |
| the apples are |
INSTRUCTIONS
A word of warning! A goose looks enormous because it has a large carcass. Many people have been caught out by imagining that 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, melt the butter in a heavy saucepan. Add the onions, cover and sweat on a gentle heat for about 5 minutes; add the apples, herbs and orange juice. Cook covered until the apples are soft and fluffy. Meanwhile, boil the potatoes in their skins until cooked. Peel, mash and add them to the fruit and onion mixture. Add the orange rind and seasoning. Allow the mixture to get quite cold 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 cold water and simmer for 11/2-2 hours. 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 hours in a preheated moderated oven, 180C/350F/gas 4. Prick the thigh at the thickest part ~ the juices which 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 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 which are full of flavour. Taste for seasoning and thicken with a little roux if you like a thickened gravy. If the gravy is weak, boil it for a few minutes to concentrate the flavour; if it's too strong, add a little water or stock. Strain and serve in a hot 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 pieces in two and put them in a stainless steel or 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 warm. Apple sauce freezes perfectly, so make more than you need and freeze it in handy portions. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1067
Calories From Fat: 290
Total Fat: 32.5g
Cholesterol: 303.3mg
Sodium: 354.9mg
Potassium: 2949mg
Carbohydrates: 103.2g
Fiber: 20g
Sugar: 54.2g
Protein: 95.5g