By Jo Pratt for MailOnline 14:25 GMT 09 12 , 2009, updated 00:24 GMT 12 12 , 2009
Fancy a big change from poultry this season? Try serving your loved ones this juicy honey-roast goose - having a twist around the traditional trimmings.
I'm a huge fan from the traditional Christmas dinner, there is however no denying it is not the simplest meal to prepare.
Maintaining your poultry moist and becoming its trimmings ready simultaneously can require careful timing.
Although a Christmas pudding is viewed as essential, many individuals don't enjoy the flavour. And, in the finish from the meal, there is a mountain of dish washing to tackle.
So, if you think as if you are preparing for any culinary obstacle course, or maybe you'd much like to test another thing this season, then you're ready to ring the alterations.
This different Christmas dinner not just tastes wonderfully festive, it will need a few of the emphasize of cooking probably the most daunting meal of the season, because you can perform a lot ahead of time.
To start, there is a light and stylish smoked salmon, radish and cucumber salad with caper and dill cream.
The centrepiece from the meal, a honey-roast goose, is really a show-stopper to check out, decorated within an old-fashioned style with bay leaves and orange slices.
The sweet and spicy honey and orange sauce, which may be made in advance, enhances and slices the wealthy flavour from the meat.
Offered with a few crunchy golden taters, roasted within the goose fat, this turns meals right into a banquet. Being an accompaniment, three easily prepared and attractive fresh veggies could be cooked together in a single easy-to-wash-up pan.
And, finally, rather of getting to bother with preparing stuffing in addition to a vegetarian option, why don't you combine the 2 in a single scrumptious dish of butternut squash, porcini and butterbean stuffing cake. A lot more enjoyable than the usual nut roast, it features a complex richness, which lets it standalone like a primary dish it works being an accompaniment towards the goose. On top of that, it may be prepared 24 hrs ahead.
Finally, I am serving a pecan cake with cranberries, which give a festive twist to some traditional favourite.
This may also be produced in advance and warmed through at the time. Wealthy, crunchy and glorious to check out, in addition to eat, it should be adopted like a Christmas tradition on its own.
SERVES 4
INGREDIENTS
- Approximately 3.5kg (7lb 10oz) goose
- 1 heaped teaspoon flaked ocean salt
- 2tbsp runny honey
- 3-4 thin slices of orange
- 3 bay leaves
- 3tbsp caster sugar
- 2tbsp cider or white-colored wine vinegar
- 150ml (5fl oz) hot chicken stock
- Peeled zest and juice of two large oranges
- 4tbsp Cointreau or Grand Marnier
- 4-6 cloves
- 2 star anise
- 1 cinnamon stick
- 1 heaped teaspoon arrowroot
- Segments of two oranges
METHOD
- Preheat the oven to 240C/gas 9. Before you decide to prepare the goose, calculate your cooking occasions by using my useful guide below. Take away the giblets in the goose, should there be any, after which, while using tip of the sharp knife, gently score the breast and leg skin every 2cm (3/4in) approximately. Sit the goose on the wire rack/trivet inside a large roasting tray, after which rub the salt all around the skin, ensuring it is going among the score lines. Drizzle the honey throughout after which sit the orange slices and bay leaves on the top. Devote the oven for ten minutes.
- Lessen the oven temperature to 190°C/ gas 5 and then roast the goose for that calculated time. After about one hour of roasting, the orange and bay leaves can be taken off before they become darker and uneven in colour, and you may also pour out some fat piepiepieto roast your taters, if you're serving them. When the goose has become darker and uneven, cover with tinfoil.
- Once cooked, take away the goose in the oven, cover loosely with foil (there are already done this) and then leave to relax and tenderise for half an hour.
- To organize the sauce, put the sugar and vinegar inside a saucepan on the medium heat and stir before the sugar has dissolved. Boost the heat and permit the liquid to boil and be gently golden, swirling it around within the pan, instead of stirring. Add some stock, orange zest and juice, Cointreau or Grand Marnier, cloves, star anise and cinnamon stick. Provide a simmer and prepare for around a few minutes. The orange zest and spices may either remain in or removed at this time the choice is yours. Mix the arrowroot after some water after which stir in to the saucepan before the sauce has thickened. Remove in the heat and stir within the orange segments. The goose is now able to created and offered using the sauce.
ROASTING Occasions Prepare for ten minutes at 240C/gas 9, after which lessen the oven to 190C/gas 5. Prepare for 25 minutes per kg for medium-rare or half an hour per kg for additional congratulations. Rest for half an hour before serving.
TOP TIP If you wish to save your time at the time, the sauce may be easily prepared a couple of days ahead of time. Just go back to a simmer, adding the arrowroot and orange segments when serving.
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