With Christmas day being a Thursday....

[igual]

Little tip. Prick goose breast all over then pour a kettle of boiling water over it.
A smidge of olive oil salt and pepper.
Shove 3 Clementine's up its jacksie and a couple of star anise.
Make a couple deep slits by the breast bone and poke in a couple crushed juniper berries and a sprig if thyme.
Put on to a rack in a deep tin and be prepared to empty the tin a couple times as fat pours out of them so keep an eye on it.
Roast slow n low 160 ish.
What time shall I come over and red or white

[Greigster]

Dec 19, 2014 21:52:13 GMT lairey said:

Dec 19, 2014 21:35:55 GMT igual said:

lairey
How you cooking the proverbial goose hun
Don't want to teach you to suck eggs like but if you want any tips shout.
Shot and cooked a fair few in my life lol

Just a simple roast igual, along with honey glazed gammon, pigs in blankets, black pudding in blankets, roasties, sprouts with pancetta and chestnuts, roast parsnips, sausage meat stuffing, carrots and yorkshire puds (for my nephews' benefit, they both love them) and loads of gravy... getting hungry just thinking about it 

What time do you want me around lairey

[lairey]

Dec 19, 2014 22:02:34 GMT Greigster said:

Dec 19, 2014 21:52:13 GMT lairey said:

Just a simple roast igual, along with honey glazed gammon, pigs in blankets, black pudding in blankets, roasties, sprouts with pancetta and chestnuts, roast parsnips, sausage meat stuffing, carrots and yorkshire puds (for my nephews' benefit, they both love them) and loads of gravy... getting hungry just thinking about it 

What time do you want me around lairey ???

Anytime before 3pm Neil, dinner will be on the table then, whether you're there or not! 

[Clivia]

how far is Berkshire away from Leeds

gosh that sounds yummie lairey

as in Austria Christmas eve is thee main celebration - we have a compromise - we celebrate both

this year cozily together - just the 2 of us - and as we are invited Christmas day - we cook the Christmas day dinner on boxing day

Christmas eve is tradionally steak and Italian salad = a veggie salad my mum always made on Christmas eve - and later - mince pies with brandy butter

Boxing day - nice leg of lamb with green beans and roast potatoes

[lairey]

Dec 19, 2014 22:04:50 GMT Clivia said:

how far is Berkshire away from Leeds

gosh that sounds yummie lairey

as in Austria Christmas eve is thee main celebration - we have a compromise - we celebrate both

this year cozily together - just the 2 of us - and as we are invited Christmas day - we cook the Christmas day dinner on boxing day

Christmas eve is tradionally steak and Italian salad = a veggie salad my mum always made on Christmas eve - and later - mince pies with brandy butter

Boxing day - nice leg of lamb with green beans and roast potatoes

Steak and Lamb?  Mr Lairey would happily swap places with you Clivia 

[Greigster]

Dec 19, 2014 22:04:23 GMT lairey said:

Dec 19, 2014 22:02:34 GMT Greigster said:

What time do you want me around lairey ???

Anytime before 3pm Neil, dinner will be on the table then, whether you're there or not! 

Will be with you at 6pm Christmas Eve Claire......seems a pity to miss the pre-Christmas sausage rolls and mince pies, I'm in for the long haul.

[Deleted]

Dec 19, 2014 21:21:52 GMT @darch said:

Went alcohol shopping tonight at Tesco and Sainsbury, only a small amount to keep me going until Christmas, and it was bliss. Last lot I will do next Tuesday night. Dave

Was there any parsnips left?!? I'm going in about 2 hours for last minute things and that's me DONE!! Oooo advocaat !!!!

[Deleted]

I think Tesco had them @spikey_fridge, we're just having honey glazed roast ones. Dave

[padiho]

Dec 19, 2014 22:01:21 GMT igual said:

Little tip. Prick goose breast all over then pour a kettle of boiling water over it.
A smidge of olive oil salt and pepper.
Shove 3 Clementine's up its jacksie and a couple of star anise.
Make a couple deep slits by the breast bone and poke in a couple crushed juniper berries and a sprig if thyme.
Put on to a rack in a deep tin and be prepared to empty the tin a couple times as fat pours out of them so keep an eye on it.
Roast slow n low 160 ish.
What time shall I come over and red or white

That sounds yummy

[Deleted]

Got me parsnips and advocaat and ...... Perpetua

[monty]

There used to be greengrocers. But there are frozen vegetables and freezing looses virtually no loss in nutrients.

[chrisjw]

Dec 19, 2014 21:44:05 GMT Perpetua said:

It's not pretty that's for sure reddragon . . . though I think what saddens me more, is the desperate state of angst & stress some people work themselves into over buying food for Christmas.

Maybe it's just part of their traditional build up to it all. ???

But I can't help but think that the sell by date on a bag of satsumas is really something to get in a flat spin over.

Take your hip flask in with you Perpetua.........That should see you through the day...........




"Life...........is just a bowl of tricks!!!!!!"

[lairey]

Dec 19, 2014 22:01:21 GMT igual said:

Little tip. Prick goose breast all over then pour a kettle of boiling water over it.
A smidge of olive oil salt and pepper.
Shove 3 Clementine's up its jacksie and a couple of star anise.
Make a couple deep slits by the breast bone and poke in a couple crushed juniper berries and a sprig if thyme.
Put on to a rack in a deep tin and be prepared to empty the tin a couple times as fat pours out of them so keep an eye on it.
Roast slow n low 160 ish.
What time shall I come over and red or white

Thanks igual...  3pm and red please

[buggritt]

Only for the brave lairey, goose cooked overnight, 12 to 14 hours, at the lowest setting on the oven. A gypsy friend of mine cooked it for me a few years ago and I've done it that way ever since.


And reddragon, what's wrong with frozen veg? Apart from broccoli and spinach, all frozen is superior to fresh unless grown thi sen.

[igual]

Dec 20, 2014 20:07:34 GMT buggritt said:

Only for the brave lairey, goose cooked overnight, 12 to 14 hours, at the lowest setting on the oven. A gypsy friend of mine cooked it for me a few years ago and I've done it that way ever since.


And reddragon, what's wrong with frozen veg? Apart from broccoli and spinach, all frozen is superior to fresh unless grown thi sen.

Agree wholeheartedly re frozen veggies.
Frozied carrots are never as nice I don't think but broccoli/cauliflower are brilliant from freezer.

Yep if you have time and patience overnight for a goose is amazing when cooked that low n slow.
Also goose fat is great for making confit with.