Cara2000
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Posts: 52
(9/15/04 4:21 am)
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yule roast goose with apples and rum
ingredients
1 large goose
3 tbsp olive oil
200 ml apple brandy (calvados)
a little fresh orange and lemon juice
a little rum
stuffing:
6 apples, peeled, cored, thinly sliced
200 ml rum
a few sage leaves to help digest the fat from the meat
a pinch of nutmeg
350 gr breadcrumbs
1 large onion, finely chopped
100 gr. sausage meat
salt and pepper
1. Stuffing: soak the apples in the rum for a few hours. Mix with the other ingredients and stuff the bird.
2. preheat oven to 375' F
3. prick the skin of the gooze in several places. rub with oil. placein a baking tin. sprinkle with salt and pepper. cover with foil and cook for 40 minutes per kilo plus 20 minutes for the stuffing. Around 3 hours in total.
4. Baste with calvados every half hour. Remove foil for the last 20 minutes and allow to brown.
5. Remove from oven and allow to rest 15 minutes.
6. gravy: pour off the fat from the baking tin, boil on the hob and add the citrus juices and extra rum and calvados. Allow to bubble and reduce by a third.
7. for extra yule effect, spoon goose with a ladeful of rum and set alight. It will burn for a few seconds. Be Careful.
Cara
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