I’m not sure going into this in great detail makes sense, so I’ll just talk about what I cooked – The method was not revolutionary so I’ll assume you can wing it if necessary – and if you can’t then all you have to do is ask…
Roast the goose with a pork, sage, onion and apple stuffing (put in both orifices in little balls and then put back in the oven to complete cooking after the bird is taken out of the oven)
Roast Spuds and parsnips – par boiled before going into the oven (if you do this they will be soft inside and crunchy on the outside. If you don’t they will be dry and horrible)
Sprouts – par boiled for 5 mins until al dente then plunged into freezing water. Fried in butter, salt, pepper and garlic just before serving.
Carrots, peeled, cut into discs and sweated in butter with salt and pepper, peas (defrosted) 2 mins before serving to heat them through.
Bread sauce (do NOT buy ready made bread sauce – it’s disgusting) – onion and bay leaf in milk, heat up, strain into another saucepan, add breadcrumbs, add cream, add butter, nutmeg and seasoning – seriously – what could be easier??
Gravy – made from boiling the giblets with an onion and a carrot, straining, adding flour, butter, the liquid from par boiling the veg and all the lovely sticky bits from the bottom of the gooses roasting tin (with as much of the fat drained off as you can – greasy gravy is yuck) – then add wine or port and season.
Cranberry sauce, made with fried onions, cranberries, a shot of port and seasoning
I think that’s pretty much it – make sure you rest the bird for 20 mins before scarving – this is when you can turn up the oven to max heat to make sure your roast veg are nice a crispy!
One tip – for something like this where you have to serve up a load of different dishes all at the same time, I find it useful to put together a list with timings so you know when to prepare what, put what in the oven, on the hob, etc etc (I know, another list – but believe me it works)
Roast the goose with a pork, sage, onion and apple stuffing (put in both orifices in little balls and then put back in the oven to complete cooking after the bird is taken out of the oven)
Roast Spuds and parsnips – par boiled before going into the oven (if you do this they will be soft inside and crunchy on the outside. If you don’t they will be dry and horrible)
Sprouts – par boiled for 5 mins until al dente then plunged into freezing water. Fried in butter, salt, pepper and garlic just before serving.
Carrots, peeled, cut into discs and sweated in butter with salt and pepper, peas (defrosted) 2 mins before serving to heat them through.
Bread sauce (do NOT buy ready made bread sauce – it’s disgusting) – onion and bay leaf in milk, heat up, strain into another saucepan, add breadcrumbs, add cream, add butter, nutmeg and seasoning – seriously – what could be easier??
Gravy – made from boiling the giblets with an onion and a carrot, straining, adding flour, butter, the liquid from par boiling the veg and all the lovely sticky bits from the bottom of the gooses roasting tin (with as much of the fat drained off as you can – greasy gravy is yuck) – then add wine or port and season.
Cranberry sauce, made with fried onions, cranberries, a shot of port and seasoning
I think that’s pretty much it – make sure you rest the bird for 20 mins before scarving – this is when you can turn up the oven to max heat to make sure your roast veg are nice a crispy!
One tip – for something like this where you have to serve up a load of different dishes all at the same time, I find it useful to put together a list with timings so you know when to prepare what, put what in the oven, on the hob, etc etc (I know, another list – but believe me it works)
dad at the weekend 