Roast goose with sage
INGREDIENTS (Serves 8)
1 x 4.5-5.5 kg (10-12 lb) oven-ready goose, with giblets reserved for stock
Handful of apple peel, lemon rind and sage
For the giblet stock
1 onion, unpeeled and quartered
1 celery stick, roughly chopped
1 large carrot, roughly chopped
Parsley stalks
6 black peppercorns
For the gravy
25 g (1oz) plain flour
600 ml (1pt) giblet stock
Roast goose with sage
METHOD
Make the stock up to a day ahead: put the giblets in a pan, add 1ltr (1¾pt) water and bring to a boil, skimming off any scum. Add the rest of the ingredients, cover and simmer for about 1 hour. Strain the liquid, cool, cover and keep in the fridge. To roast the goose, preheat the oven to 220°C/fan 200°C/gas 7. Remove any feather stubs with tweezers and place the peelings, lemon rind and sage in the cavity. Season inside and out, and place breast-side down, on a rack in a large tin and roast about 30 minutes until brown. Turn breast-side up, and cook a further 20 minutes until the skin is brown. Pour the fat in the tin into a bowl and save for roasting potatoes. Reduce the oven to 180°C/fan 160°C/gas 4, and roast for a further 1½-2 hours or until cooked – the juices should run clear. Lift the bird onto a board, cover with foil and leave to rest for about 20 minutes. Make the gravy by pouring off all but 2 tbsp of fat from the tin. Put the tin on a medium heat and whisk in the flour. Cook for 1 minute, stirring to scrape sediment from the tin, then pour in the stock, whisking. Bring to the boil then simmer for 2-3 minutes. Season, strain, and serve with the goose and apple sauce.
Brussels sprouts recipe
Ingredients (Serves 8)
900 g (2 lb) Brussels sprouts
Bacon lardons
Salt and freshly ground black pepper
Brussels sprouts Christmas recipe
Method
Prepare the sprouts, removing the outer leaves. Trim the base, and cut a cross in the bottom of each, if you wish.
Cook in boiling salted water for 5-6 minutes until just cooked – don’t overcook! Drain, then stir-fry with some lardons of bacon until the bacon is crisp. Season with salt and pepper and serve.
Variations: Toss the boiled sprouts in butter with chopped herbs such as chives and parsley; serve boiled sprouts with toasted almonds or chopped chestnuts; or serve boiled sprouts with a little grated orange zest.
Ice cream Christmas pudding
INGREDIENTS
1 x 450g (1lb) jar vegetarian suet-free mincemeat
3 tbsp rum
4 eggs
300 ml (½ pt) double cream
100 g (3½ oz) caster sugar
Ice cream Christmas pudding
METHOD
Mix the mincemeat and rum together. Separate the eggs. Place the yolks in a small bowl and mix until well blended. Whisk the cream until it forms soft peaks. Using an electric mixer, whisk the egg whites on a fast speed until stiff, then gradually add the sugar a teaspoonful at a time, still on fast speed. You may need to scrape down the sides of the bowl from time to time. Fold the egg yolks and cream into the meringue, followed by the rum and mincemeat. Turn the ice cream mixture into a 2 ltr (3½ pt) pudding basin, cover and freeze overnight. To turn the pudding out, dip the basin in very hot water for a few moments and turn upside down onto a serving plate – just as you would with a jelly.
* This pudding contains raw eggs so is not suitable for pregnant women, the very young or elderly.
