Irish Roast Goose
As we settle in for the holidays, we are pleased to share a seasonal suggestion each Sunday. Here is a simple and scrumptious recipe for Irish Roast Goose!
Prepare the stuffing first (see below). Allow at least 1lb (450g) uncooked weight per diner. Assuming the goose is already gutted, you just need to wash and dry it and cut away any excess fat around the neck cavity. Prick the skin all over and rub it with lemon and seasoning. Season the main cavity with salt and freshly ground pepper and fill it with the cooled stuffing. Place the goose in a roasting tin and roast in a very hot oven 240C (475F, gas 9) for ten minutes. Reduce the heat to 180C (350F, gas 4) and cook for 2 – 2 1/2 hours, but remove the bird from the oven three or four times to pour off excess fat. If you don’t do this, your goose will taste very greasy. To test whether cooked, prick the bird at the thickest part. When the juices run clear, Christmas dinner’s center-piece is ready.
Apple & Potato Stuffing
2lb (900g) potatoes
1lb (450g) cooking apples, peeled and chopped
1lb (450g) roughly chopped onions
2oz (55g) butter
1tbs chopped parsley
1tbs chopped lemon balm
Salt and pepper.
Boil the potatoes in salted water. When cooked, mash without using milk or butter. Melt the butter into a pan and, over a low heat, fry the onions for five minutes without allowing them to brown. Add the apples and cook until they are softened. Stir in the mashed potatoes, parsley and balm. Season. Allow to cool before stuffing the goose.