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The ermine one had goslings for sale, so I put my hand up for one for Chrissie lunch. There was a little nervousness as not only had I and my parents never cooked one, none of us had ever eaten one either. But we were brave, goose eventually turned up and was cooked.
I basically used a modificaiton of St Stephanie's roast chicken method*. The stuffing was my version of a combination of a few recipes**
It was fabulous! that meat you can see below is breast meat believe it or not. So rich and tasty. Just as well we were only 3. The portions underneath the bird really needed more time in the oven.
Potato salad with mustard, mayo, parsley. Tomato salad with basil, little baby cheeses and balsamic. Orange salad with mint, macadamia oil and good white wine vinegar. Pear salad with spinach, fetta, walnuts and pear vinegar. Yum, yum.
Now the bones are boiling for stock, the tablecloth, napkins etc are being washed and the folks are asleep :-)
* 180C fan forced, rack in the pan, 1cm water. 30min with the bird on one side, 30 min the other, 1hr breast up. this goose was just shy of 3kg and needed more time. If I ever have opportunity for another try, then longer on each side would be useful I think.
**
2c good bread crumbs, dried
one stick celery chopped
grated rind one lemon
2 mushrooms chopped
2 egg yolks
splash sherry, olive oil
thyme, sage, S+P
I basically used a modificaiton of St Stephanie's roast chicken method*. The stuffing was my version of a combination of a few recipes**
It was fabulous! that meat you can see below is breast meat believe it or not. So rich and tasty. Just as well we were only 3. The portions underneath the bird really needed more time in the oven.
Potato salad with mustard, mayo, parsley. Tomato salad with basil, little baby cheeses and balsamic. Orange salad with mint, macadamia oil and good white wine vinegar. Pear salad with spinach, fetta, walnuts and pear vinegar. Yum, yum.
Now the bones are boiling for stock, the tablecloth, napkins etc are being washed and the folks are asleep :-)
* 180C fan forced, rack in the pan, 1cm water. 30min with the bird on one side, 30 min the other, 1hr breast up. this goose was just shy of 3kg and needed more time. If I ever have opportunity for another try, then longer on each side would be useful I think.
**
2c good bread crumbs, dried
one stick celery chopped
grated rind one lemon
2 mushrooms chopped
2 egg yolks
splash sherry, olive oil
thyme, sage, S+P
