RECIPES WITH GOOSE RECIPES

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ROASTED POTATOES RECIPE | JAMIE OLIVER RECIPES



Roasted potatoes recipe | Jamie Oliver recipes image

Everyone loves roasties – a few tricks and flavour combos will give you a real crowd pleaser

Total Time 1 hours 35 minutes

Yield 6

Number Of Ingredients 11

1.5 kg Maris Piper potatoes
1 bulb of garlic
red wine vinegar
3 tablespoons olive oil
1 bunch of fresh rosemary
50 g unsalted butter
1 bunch of fresh sage
1 clementine
2 tablespoons goose fat
1 bunch of fresh thyme
2 fresh bay leaves

Steps:

    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
    3. Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
    4. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
    5. At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
    6. Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
    7. Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
    8. Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
    9. Add your chosen flavour combo to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
    10. Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!

Nutrition Facts : Calories 258 calories, FatContent 7.4 g fat, SaturatedFatContent 1 g saturated fat, ProteinContent 5.6 g protein, CarbohydrateContent 44.8 g carbohydrate, SugarContent 1.6 g sugar, SodiumContent 0.6 g salt, FiberContent 3.4 g fibre

GORDON'S CHRISTMAS ROAST GOOSE RECIPE - BBC GOOD FOOD



Gordon's Christmas roast goose recipe - BBC Good Food image

Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months

Provided by Gordon Ramsay

Categories     Dinner

Total Time 4 hours 5 minutes

Prep Time 35 minutes

Cook Time 3 hours 30 minutes

Yield 6

Number Of Ingredients 8

4-5.5kg fresh goose
4 lemons
3 limes
1 tsp Chinese five-spice powder
small handful each of parsley sprigs, thyme and sage, plus extra for garnishing
a little olive oil, for browning, optional
3 tbsp clear honey
1 tbsp thyme leaves

Steps:

  • Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.
  • If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little – this helps the bird cook better.
  • Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
  • Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.
  • Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
  • Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.
  • Heat oven to 240C/fan 220C/gas 9.
  • If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
  • Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.
  • Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.
  • Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat – save this for the potatoes and other veg.
  • At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.

Nutrition Facts : Calories 800 calories, FatContent 55 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 4 grams sugar, ProteinContent 72 grams protein, SodiumContent 1.7 milligram of sodium

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ROASTED POTATOES RECIPE | JAMIE OLIVER RECIPES
Everyone loves roasties – a few tricks and flavour combos will give you a real crowd pleaser
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 258 calories per serving
    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
    3. Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
    4. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
    5. At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
    6. Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
    7. Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
    8. Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
    9. Add your chosen flavour combo to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
    10. Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!
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ROASTED POTATOES RECIPE | JAMIE OLIVER RECIPES
Everyone loves roasties – a few tricks and flavour combos will give you a real crowd pleaser
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 258 calories per serving
    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
    3. Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
    4. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
    5. At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
    6. Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
    7. Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
    8. Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
    9. Add your chosen flavour combo to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
    10. Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!
See details


ROAST GOOSE RECIPE - BBC FOOD
The Hairy Bikers make the best roast goose. Their easy and delicious recipe is perfect for Christmas or festive meals. Make their amazing stuffing and gravy recipes which are also included in this recipe for one epic dinner.
From bbc.co.uk
Reviews 3.9
Cuisine British
  • Remove the tea towel and foil from the goose. Place the apples around the goose and garnish with a few sage or bay leaves. Serve the stuffing and gravy with the goose at the table.
See details


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