manchester christmas
Tuesday, 23rd November 2004
Scandinavian roast gooseFrom Roasts by Sonia Stevenson(serves 6)
1 goose, about 6kg 250g pitted prunes 500g tart apples, peeled, cored and quartered 75ml red wine 1tbsp cornflour, mixed with 1tbsp water 150-300ml chicken stock 3-4tbsp cream Sea salt and freshly ground black pepper Boiled potatoes browned in sugar Sweet pickles Danish Red Cabbage* an instant-read thermometer Dry the goose inside and out with kitchen paper, then rub with salt and pepper and prick the skin all over with a skewer or sharp-pronged fork. Scald the prunes with boiling water and stuff the goose with the apples and prunes. Rub the skin with salt. Put the goose breast up on a rack in a roasting tin. Put in a cold oven, turn to 170C/325F/Gas 3 and roast for 45 minutes. Add a little cold water to the pan and roast for 3 1/2 hours or according to size. Take care not to let the water dry up - add extra as necessary. The goose is done when an instant read thermometer reaches 82C (180F). Alternatively, the juices should run clear when you prick the leg at the thickest part. Waggle the leg bone a little - it should move in the socket. Transfer the bird to a platter. Lift all but two tablespoons of fat from the tin into a gravy separator. Pour the gravy juices into a small bowl and stir in the cornflour mixture (keep the goose fat for another use). Increase the oven temperature to 250C/500F/Gas 9. Return the goose to the roasting tin, pour two tablespoons cold water over the breast and return the bird to the oven. Pour the wine into a clean saucepan, add one tablespoon of the goose fat, bring to the boil and reduce until syrupy. Add the gravy juices mixture and the stock and return to the boil, stirring all the time. Season well with salt and pepper and stir in the cream. Carve the goose and serve with the gravy, boiled potatoes browned in caramel sugar, sweet pickles and Danish red cabbage.
* Danish Red Cabbage
(serves 4) 1 red cabbage, about 1.5kg 50g unsalted butter, plus 1tbsp extra 1tbsp sugar Freshly squeezed juice of 1/2 lemon or 1tbsp vinegar 125ml cherry or blackcurrant juice Cut the cabbage into quarters. Remove the stem and shred the leaves finely. Melt the butter in a large saucepan, stir in the sugar over gentle heat, add lemon juice or vinegar and half the fruit juice and bring to the boil. Add the cabbage and turn in the liquid. Cover and steam until tender, about two hours, stirring frequently and adding more juice if necessary. Remove the lid for the last 15 minutes, then add a lump of butter and extra lemon juice if the cabbage is too sweet. Sometimes a few caraway seeds or apple slices are added too.
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