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All Holiday Recipes >
Christmas
Roast Goose with Prune-Stuffed Apples
Ingredients:
1goose weighing about 5kg
salt and freshly ground black pepper
Prune stuffing:
1 onion finely chopped
3 stalks celery finely chopped
25g butter
125g pitted ready to eat prunes
50g walnut pieces or chopped chestnuts
150g fresh wholewheat breadcrumbs
salt and freshly ground black pepper
3 boxes orange pippin eating apples
AGA equipment:
Large roasting tin with low rack on fourth set of
runners in roasting oven then third set of runners in
simmering oven wire shelf on third set of runners in
roasting oven
Directions:
Pull any excess fat from the neck of the goose (goose fat
is the best for roasting potatoes) then prick the bird all
over with a fork and place breast side down on the rack in
the roasting tin.
Cook for 45 minutes in the roasting oven until the bird is
lightly browned al over turning it after 30 minutes.
Transfer the goose to the simmering oven and cook for a
further 2 hours until a skewer inserted through the
thickest part of the goose the thigh releases only clear
juices.
You may wish to drain off and reserve same of the fat
during cooking.
Prepare the stuffing for the apples. Cook the onion and
celery in the butter in a small covered pan for 5 minutes
on the floor of tit roasting oven then add all the other
stuffing ingredients with some salt and pepper.
Cut the apples in half horizontally then cut out fit core
with a small sharp knife. Pile the stuffing into the
cavities the mound it tip over the apples.
Return tile goose to the roasting oven for 20 minutes to
crisp the skin then leave it to stand for 15 to 20 minutes
before carving.
Place the apples in a small tin and roast on the wire
shelf in the roasting oven for 10 to 12 minutes while the
goose is resting.
Serve one stuffed apple with each helping of thinly carved
meat.
Its very easy to say that we should make more use of
goose but for most of us its an expensive treat reserved
for Christmas and other celebrations. Its limited season
begins at Michaelmas on 29 September and finishes just a
few short weeks later at the end of December if you do
treat yourself to a goose the AGA is of course the
ultimate stress free way of cooking it to perfection.
Geese may live for up to forty years but they are never
sold or the pot older than eighteen months. A Christmas
goose may be almost twice as heavy as a young bird sold at
Michaelmas.
Recipe Courtesy AGA
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