Byline: ANN EVANS
IT certainly made Bob Cratchit and his family's Christmas Day - so if you're looking for a delicious alternative to turkey this Christmas don't be an old scrooge, have yourself a nice goose.
Although unlike the Victorians of Dickens' day, you're unlikely to find a goose still hanging in butcher's shop windows on Christmas Eve, but if you look smart you could still be in time to order your goose.
As geese aren't farmed so intensely as turkey, chicken and other poultry, you're not likely to find them on the supermarket shelves. It's the farmer's markets, a good quality butcher or you could go direct to Heart of England Farms in Claverdon, Warwickshire, where the free range geese and other poultry are bred to the highest standards.
Before you buy your goose however, be sure you've got an oven and roasting dish large enough to cope with your bird, as geese are longer than turkeys so you need to be sure you can accommodate it.
Expect to pay around pounds 10.50 per kg and a 12lb goose would feed between eight and ten people.
If you're storing your bird, be sure to remove the giblets and excess cavity fat and keep these separately from the goose.
The giblets can be used to make your gravy stock by putting them into a pan of water, bring to the boil and simmer gently for about three hours. Strain and thicken.
Excess cavity fat should be put over the goose's legs when preparing your goose for roasting.
When calculating cooking time for your goose, allow 15 minutes per 0.45kg/1lb plus 20 minutes, so a 12lb goose will take three and a half hours to cook.
No doubt it won't take that long to eat... Merry Christmas!
COOKING YOUR GOOSE
Pre-heat oven to 200C/400F/Gas 6.
Stuff the cavity of the goose with your favourite stuffing, or alternatively put chopped apples, herbs and leeks into the cavity and cook the stuffing separately in a bowl.
Preparing your goose for the oven by pricking it thoroughly beforehand which will release the fat. Season the bird with salt and pepper, pour on a little oil and butter, put the excess cavity on the goose's legs and sprinkle with herbs if you wish.
Wrap the bird in foil giving the legs double protection.
Roast your goose breast side up on a trivet or roasting rack over a roasting tray, so that the fat drains out. Be sure to empty the tray regularly.
After the first hour baste the goose and make sure the legs are still covered and that the skin is not burning.
For the last half hour of cooking uncover the breast to brown, and baste again.
To ensure the skin is nice and crispy, turn up the heat and sprinkle a little water on to the skin. The water will evaporate making the skin extra crispy.
Check your goose is cooked by ensuring the juices run clear when skewered. Finally lift the goose onto a carving dish to rest for around 20 minutes before carving. Keep covered.
For further information and recipes visit: The British Goose Producers Association at www.geese.ccalso www.heartofenglandfarms.com
FIGGY PUDDING
One package of dried figs (10 to 12 ounces). Put them in a saucepan with enough hot water to cover, at least two cups. Bring to a boil. Remove from heat. Let sit until soft (a few hours).
Once soft, remove figs from the water and place in a bowl. Save the water, which will already be fragrant, and add a cup of sugar (optional). Bring to a boil and let reduce slightly. Remove from heat. Add one one tablespoon of orange-flower water. Cool.
Chop figs finely by hand.
Using a packet mix for carrot cake, follow the directions except replace the water they suggest for the fragrant sugary water from the figs. (Save the remainder of this water.)
Add oil and eggs as recommended on the carrot cake mix.
Add half teaspoon cinnamon and quarter teaspoon freshly-grated nutmeg. Mix well. At the end, toss in the fig pieces beat in.
Add in half a cup of sliced almonds and one third of a cup of raisins. (If liked, soak these previously in brandy.)
Add the grated peel of one orange and one tablespoon of marmalade.
Line a large bowl with tinfoil. (Use enough foil so that you have a big collar around the top of the bowl. Spray the foil with nonstick spray.
Pour your cake batter into the foil-lined bowl. Set into preheated 350C/175F/Gas mark 4 oven for 30 minutes, then bring the collar gently over top of cake. Continue for another hour and half. Use a skewer to test (it will come out clean when pudding is done).
Remove from oven and cool overnight.
TO SERVE:
Uncover and overturn on to a big serving platter, carefully remove foil.
Then take the reserved fig-and-sugar syrup and add between a quarter to a half cup of brandy or rum. Heat. If you wish, ignite as you would for plum pudding, but it tastes just fine with the sauce poured over it just before serving.
Use whipped cream or creme fraiche with each serving.
CAPTION(S):
TRADITION... Try roast goose followed by figgy pudding for Christmas dinner.
Get yourself a nice fat festive goose; CHRISTMAS is coming and the goose is getting fat. ANN EVANS goes back to merry England's favourite Christmas dinner - roast goose followed by figgy pudding.(Features)(Recipe)
Byline: ANN EVANS
IT certainly made Bob Cratchit and his family's Christmas Day - so if you're looking for a delicious alternative to turkey this Christmas don't be an old scrooge, have yourself a nice goose.
Although unlike the Victorians of Dickens' day, you're unlikely to find a goose still hanging in butcher's shop windows on Christmas Eve, but if you look smart you could still be in time to order your goose.
As geese aren't farmed so intensely as turkey, chicken and other poultry, you're not likely to find them on the supermarket shelves. It's the farmer's markets, a good quality butcher or you could go direct to Heart of England Farms in Claverdon, Warwickshire, where the free range geese and other poultry are bred to the highest standards.
Before you buy your goose however, be sure you've got an oven and roasting dish large enough to cope with your bird, as geese are longer than turkeys so you need to be sure you can accommodate it.
Expect to pay around pounds 10.50 per kg and a 12lb goose would feed between eight and ten people.
If you're storing your bird, be sure to remove the giblets and excess cavity fat and keep these separately from the goose.
The giblets can be used to make your gravy stock by putting them into a pan of water, bring to the boil and simmer gently for about three hours. Strain and thicken.
Excess cavity fat should be put over the goose's legs when preparing your goose for roasting.
When calculating cooking time for your goose, allow 15 minutes per 0.45kg/1lb plus 20 minutes, so a 12lb goose will take three and a half hours to cook.
No doubt it won't take that long to eat... Merry Christmas!
COOKING YOUR GOOSE
Pre-heat oven to 200C/400F/Gas 6.
Stuff the cavity of the goose with your favourite stuffing, or alternatively put chopped apples, herbs and leeks into the cavity and cook the stuffing separately in a bowl.
Preparing your goose for the oven by pricking it thoroughly beforehand which will release the fat. Season the bird with salt and pepper, pour on a little oil and butter, put the excess cavity on the goose's legs and sprinkle with herbs if you wish.
Wrap the bird in foil giving the legs double protection.
Roast your goose breast side up on a trivet or roasting rack over a roasting tray, so that the fat drains out. Be sure to empty the tray regularly.
After the first hour baste the goose and make sure the legs are still covered and that the skin is not burning.
For the last half hour of cooking uncover the breast to brown, and baste again.
To ensure the skin is nice and crispy, turn up the heat and sprinkle a little water on to the skin. The water will evaporate making the skin extra crispy.
Check your goose is cooked by ensuring the juices run clear when skewered. Finally lift the goose onto a carving dish to rest for around 20 minutes before carving. Keep covered.
For further information and recipes visit: The British Goose Producers Association at www.geese.ccalso www.heartofenglandfarms.com
FIGGY PUDDING
One package of dried figs (10 to 12 ounces). Put them in a saucepan with enough hot water to cover, at least two cups. Bring to a boil. Remove from heat. Let sit until soft (a few hours).
Once soft, remove figs from the water and place in a bowl. Save the water, which will already be fragrant, and add a cup of sugar (optional). Bring to a boil and let reduce slightly. Remove from heat. Add one one tablespoon of orange-flower water. Cool.
Chop figs finely by hand.
Using a packet mix for carrot cake, follow the directions except replace the water they suggest for the fragrant sugary water from the figs. (Save the remainder of this water.)
Add oil and eggs as recommended on the carrot cake mix.
Add half teaspoon cinnamon and quarter teaspoon freshly-grated nutmeg. Mix well. At the end, toss in the fig pieces beat in.
Add in half a cup of sliced almonds and one third of a cup of raisins. (If liked, soak these previously in brandy.)
Add the grated peel of one orange and one tablespoon of marmalade.
Line a large bowl with tinfoil. (Use enough foil so that you have a big collar around the top of the bowl. Spray the foil with nonstick spray.
Pour your cake batter into the foil-lined bowl. Set into preheated 350C/175F/Gas mark 4 oven for 30 minutes, then bring the collar gently over top of cake. Continue for another hour and half. Use a skewer to test (it will come out clean when pudding is done).
Remove from oven and cool overnight.
TO SERVE:
Uncover and overturn on to a big serving platter, carefully remove foil.
Then take the reserved fig-and-sugar syrup and add between a quarter to a half cup of brandy or rum. Heat. If you wish, ignite as you would for plum pudding, but it tastes just fine with the sauce poured over it just before serving.
Use whipped cream or creme fraiche with each serving.
CAPTION(S):
TRADITION... Try roast goose followed by figgy pudding for Christmas dinner.
