Roast goose with stuffed baked applesby emma walker |
| Preperation time: 45 mins Cooking time: 4 hours Serves: 6 |
| Recipe Ingredients |
| 4kg free range goose; 2 small onions, 1 quartered and 1 finely chopped; 1 stick celery, sliced; 1 bay leaf; handful fresh parsley, plus 1 tbsp chopped; juice and zest of 1 large orange; 50g butter; 1 tsp fresh chopped sage; 25g fresh white breadcrumbs; 50g hazelnuts, chopped; 6 large Cox's apples, cored; 2 tbsp plain flour; 1 tbsp red currant jelly; 100ml red wine or port. |
| Recipe Method |
| Put the giblets in 1.5 litres of cold water and
bring to the boil. Use a spoon and skim off any scum. Add the
quartered onion, celery, bay leaf, parsley sprigs and orange zest.
Simmer gently for 90 minutes, strain and allow to cool. Prick the goose breast with a fork and place in a large roasting tin, loosely cover with foil and roast for 1 hour at 190c/gas 5. Remove foil and baste. Drain off excess fat (keep for roasting potatoes if you like). Cover with more foil and return to the oven for a further 45 minutes. Meanwhile, melt half the butter in a pan and gently cook the chopped onion until soft. Add the chopped parsley, sage, breadcrumbs and hazelnuts. Cut a slit round the circumference of each apple, put in an ovenproof dish and fill with the stuffing. Dot apples with the remaining butter. Baste the goose and then pour off the excess fat. Cover the legs only, with foil and roast for 45 minutes along with the apples. Set aside the goose. Drain off the fat, reserving 1 tbsp in the roasting tin. Stir in the flour and put the tin on the hob. Add 600ml of the stock from the giblets, wine or port, and orange juice. Stir until simmering and starts to thicken. Add the redcurrant jelly and simmer for 5 minutes. Serve the goose with the baked apples and gravy. |
| More recipes: |
| Mussels
with parmesan and herb crust Spanish meatballs Lamb cutlets with parmesan crust Creamy cauliflower soup with blue cheese Orange syrup polenta cake |
 |