I use 500g of braising or stewing steak which should serve 4 portions. Cal used to use a pressure cooker, but i don't trust myself with those things so am just using a big saucepan and cooking it for longer, but you could also transfer it to a casserole dish and slow cook in the oven I would guess.
Roughly chop a medium sized brown onion and fry over medium heat until soft. Add the beef, diced into 1 inch chunks, and fry until browned. Add a pint of beef stock, then add a medium sized turnip/swede cut into one inch chunks and the same amount of diced carrots, 3 celery sticks diced, and 1 leek sliced and two medium or one large tomato, deseeded and roughly chopped. Add a large tsp of Bovril, a bouquet garni (I just use the teabag variety), 3/4 bay leaves and season with salt a pepper to taste. Then add a glass of good quality red wine. The better the red wine the better it tastes, honestly. Bring to the boil, then cover and simmer over low/medium heat for around 30 minutes. Add 200g of white button mushrooms and cover and simmer for another hour or until the beef is cooked to your liking. I like it melt in the mouth.
Make a roux of butter and flour. This not only thickens the stew but gives the gravy a real sheen. Add this to the stew together with 4 medium sized potatoes cut into one and a half inch chunks and cook uncovered for another 30 minutes or until the potatoes are soft. If you think the stew is getting too thick then just cover the pan to retain the moisture.
I serve in a bowl with a few dashes of dark soy sauce over and some buttered french stick.
Would that be a Spanish traditional hotpot or an English one?
Just done the roux. Never done one before as Cal always did that bit. Didn't put enough flour in so had to give my hands a good wash and get the flour back out of the cupboard to add a bit more. Looking good now though.
I'm a really tidy cook. Wash up as I go along and always putting stuff back in the cupboard once I've used it. The total opposite to Cal. The kitchen always looked like a bomb had hit it whenever I've left her to it lol
Adding soy sauce is just my personal preference but I git Cal into it too. I always used to add it to scouse when my mum or dad made it back in the day. It used to drive my dad wild.
I use 500g of braising or stewing steak which should serve 4 portions. Cal used to use a pressure cooker, but i don't trust myself with those things so am just using a big saucepan and cooking it for longer, but you could also transfer it to a casserole dish and slow cook in the oven I would guess.
Roughly chop a medium sized brown onion and fry over medium heat until soft. Add the beef, diced into 1 inch chunks, and fry until browned. Add a pint of beef stock, then add a medium sized turnip/swede cut into one inch chunks and the same amount of diced carrots, 3 celery sticks diced, and 1 leek sliced and two medium or one large tomato, deseeded and roughly chopped. Add a large tsp of Bovril, a bouquet garni (I just use the teabag variety), 3/4 bay leaves and season with salt a pepper to taste. Then add a glass of good quality red wine. The better the red wine the better it tastes, honestly. Bring to the boil, then cover and simmer over low/medium heat for around 30 minutes. Add 200g of white button mushrooms and cover and simmer for another hour or until the beef is cooked to your liking. I like it melt in the mouth.
Make a roux of butter and flour. This not only thickens the stew but gives the gravy a real sheen. Add this to the stew together with 4 medium sized potatoes cut into one and a half inch chunks and cook uncovered for another 30 minutes or until the potatoes are soft. If you think the stew is getting too thick then just cover the pan to retain the moisture.
I serve in a bowl with a few dashes of dark soy sauce over and some buttered french stick.
Spice like cinnamon sticks, fresh ginger, star anise…(optional)
An orange, clementine or lemon, halved
A few crushed garlic cloves
A few aromatic veg like carrots, onions/leeks, celery/celeriac, fennel, parsnips…
Method
1.Preheat your oven to 220°C/Gas 7.
2.Remove the packaging to let your goose get up to room temperature before cooking.
3.Pat the skin dry to make it extra crispy, and give it a decent rubbing over of salt. Also look in the cavity for two lobes of fat that need to be pulled out before you put the goose in the oven. You can keep this fat for cooking. To prepare it, very gently melt the chunks of fat in a pan over a very low heat, then pour in a sterilised jar and store in the fridge for up to 6 months. Remove any giblets from the cavity too.
4.Prick the goose all over so you pierce the skin but not the meat, making sure you pierce it well under the wings and aorund the thighs (this helps keep the flat flowing). Place your bird in a large roasting tin, breasts facing down.
5.Tuck some herbs, spices (cinnamon sticks, slices of ginger, star anise…), halved citrus and/or crushed garlic or onion slices inside the cavity. Don’t fill it more than half full.
6.Nestle some of the same aromatics and a bit of veg (carrots, parsnips, celery, fennel, celeriac) under the goose. It adds flavour to the bird and your gravy.
7.Roast breast-side down at 220°C/Gas 7 for 20-30 mins, or till the skin is crisp and bronzed.
8.Lower the oven to 170°C/Gas 3. Roast 30 mins for every 1kg. So if your bird weighs 4kg, if should take 2 hrs beyond the initial bronzing. Use your instinct. Ovens differ, your good judgement doesn’t. If it’s getting too tanned, loosely cover it with foil. If it seems done before time’s up, do the pierce test. Every 30 mins or so, baste the bird with the pan juices, then ladle any excess fat out of the tin and pour it into a heatproof bowl through a sieve. You will end up with lots of luscious fat – save this for roasting potatoes and other veg.
9.Pierce the fattest part of the leg with the tip of a sharp knife. If the juices run clear, it’s done. If they’re pink or reddish in any way, cook your bird for a bit longer. Check every 30 mins, piercing the leg as before.
10.When the juices are running clear, carefully flip the goose over to brown the breast. Crank the heat back up to 220°C/Gas 7 for 20 mins, or till the breast side is nice and golden. Rest your bird for at least an hour before carving.
Spice like cinnamon sticks, fresh ginger, star anise…(optional)
An orange, clementine or lemon, halved
A few crushed garlic cloves
A few aromatic veg like carrots, onions/leeks, celery/celeriac, fennel, parsnips…
Method
1.Preheat your oven to 220°C/Gas 7.
2.Remove the packaging to let your goose get up to room temperature before cooking.
3.Pat the skin dry to make it extra crispy, and give it a decent rubbing over of salt. Also look in the cavity for two lobes of fat that need to be pulled out before you put the goose in the oven. You can keep this fat for cooking. To prepare it, very gently melt the chunks of fat in a pan over a very low heat, then pour in a sterilised jar and store in the fridge for up to 6 months. Remove any giblets from the cavity too.
4.Prick the goose all over so you pierce the skin but not the meat, making sure you pierce it well under the wings and aorund the thighs (this helps keep the flat flowing). Place your bird in a large roasting tin, breasts facing down.
5.Tuck some herbs, spices (cinnamon sticks, slices of ginger, star anise…), halved citrus and/or crushed garlic or onion slices inside the cavity. Don’t fill it more than half full.
6.Nestle some of the same aromatics and a bit of veg (carrots, parsnips, celery, fennel, celeriac) under the goose. It adds flavour to the bird and your gravy.
7.Roast breast-side down at 220°C/Gas 7 for 20-30 mins, or till the skin is crisp and bronzed.
8.Lower the oven to 170°C/Gas 3. Roast 30 mins for every 1kg. So if your bird weighs 4kg, if should take 2 hrs beyond the initial bronzing. Use your instinct. Ovens differ, your good judgement doesn’t. If it’s getting too tanned, loosely cover it with foil. If it seems done before time’s up, do the pierce test. Every 30 mins or so, baste the bird with the pan juices, then ladle any excess fat out of the tin and pour it into a heatproof bowl through a sieve. You will end up with lots of luscious fat – save this for roasting potatoes and other veg.
9.Pierce the fattest part of the leg with the tip of a sharp knife. If the juices run clear, it’s done. If they’re pink or reddish in any way, cook your bird for a bit longer. Check every 30 mins, piercing the leg as before.
10.When the juices are running clear, carefully flip the goose over to brown the breast. Crank the heat back up to 220°C/Gas 7 for 20 mins, or till the breast side is nice and golden. Rest your bird for at least an hour before carving.
I went to Mexico a few years ago and gave it to the head chef in the hotel and he told me it would be too expensive to put on the menu using chocolate ,I said it was just for him to try .Funnily enough we went around the town and not one restaurant had it on their menus . I wanted to taste a traditional chili con carne .
I could though find a chinese and a french take away
I went to Mexico a few years ago and gave it to the head chef in the hotel and he told me it would be too expensive to put on the menu using chocolate ,I said it was just for him to try .Funnily enough we went around the town and not one restaurant had it on their menus . I wanted to taste a traditional chili con carne .
I could though find a chinese and a french take away !
A Mexican chilli con carne (literally chilli with meat) would bare no resemblance to what we think of as chilli con carne in the UK. The mince, tomatoes beans version is very much a Tex/Mex creation from the USA hence why not to be found on a menu in Mexico.
These After Eight cupcakes are a mint chocolate lover's dream. The sponge is a rich chocolate, and the creamy, smooth chocolate buttercream has melted After Eights whipped right into it - absolutely stunning.
Finally made these, very nice. The recipe says it was for 12, I've got 18, well I did have. lol For the After Eight icing I halved the measures and had plenty.
I use 500g of braising or stewing steak which should serve 4 portions. Cal used to use a pressure cooker, but i don't trust myself with those things so am just using a big saucepan and cooking it for longer, but you could also transfer it to a casserole dish and slow cook in the oven I would guess.
Roughly chop a medium sized brown onion and fry over medium heat until soft. Add the beef, diced into 1 inch chunks, and fry until browned. Add a pint of beef stock, then add a medium sized turnip/swede cut into one inch chunks and the same amount of diced carrots, 3 celery sticks diced, and 1 leek sliced and two medium or one large tomato, deseeded and roughly chopped. Add a large tsp of Bovril, a bouquet garni (I just use the teabag variety), 3/4 bay leaves and season with salt a pepper to taste. Then add a glass of good quality red wine. The better the red wine the better it tastes, honestly. Bring to the boil, then cover and simmer over low/medium heat for around 30 minutes. Add 200g of white button mushrooms and cover and simmer for another hour or until the beef is cooked to your liking. I like it melt in the mouth.
Make a roux of butter and flour. This not only thickens the stew but gives the gravy a real sheen. Add this to the stew together with 4 medium sized potatoes cut into one and a half inch chunks and cook uncovered for another 30 minutes or until the potatoes are soft. If you think the stew is getting too thick then just cover the pan to retain the moisture.
I serve in a bowl with a few dashes of dark soy sauce over and some buttered french stick.
Fred, I have gotten all the ingredients to make your stew tomorrow (doesn't that sound sexy lol) except for the Bovril but I'm thinking I should have a similar ingredient. I am also going to use the slow cooker so the meat is nice and tender. I have a pressure cooker but I don't like using it, I'm too clumsy in the kitchen and that's an additional risk that I don't need to take. I'm looking forward to making this dish tomorrow, I'll let you know how it comes out. x
Spice like cinnamon sticks, fresh ginger, star anise…(optional)
An orange, clementine or lemon, halved
A few crushed garlic cloves
A few aromatic veg like carrots, onions/leeks, celery/celeriac, fennel, parsnips…
Method
1.Preheat your oven to 220°C/Gas 7.
2.Remove the packaging to let your goose get up to room temperature before cooking.
3.Pat the skin dry to make it extra crispy, and give it a decent rubbing over of salt. Also look in the cavity for two lobes of fat that need to be pulled out before you put the goose in the oven. You can keep this fat for cooking. To prepare it, very gently melt the chunks of fat in a pan over a very low heat, then pour in a sterilised jar and store in the fridge for up to 6 months. Remove any giblets from the cavity too.
4.Prick the goose all over so you pierce the skin but not the meat, making sure you pierce it well under the wings and aorund the thighs (this helps keep the flat flowing). Place your bird in a large roasting tin, breasts facing down.
5.Tuck some herbs, spices (cinnamon sticks, slices of ginger, star anise…), halved citrus and/or crushed garlic or onion slices inside the cavity. Don’t fill it more than half full.
6.Nestle some of the same aromatics and a bit of veg (carrots, parsnips, celery, fennel, celeriac) under the goose. It adds flavour to the bird and your gravy.
7.Roast breast-side down at 220°C/Gas 7 for 20-30 mins, or till the skin is crisp and bronzed.
8.Lower the oven to 170°C/Gas 3. Roast 30 mins for every 1kg. So if your bird weighs 4kg, if should take 2 hrs beyond the initial bronzing. Use your instinct. Ovens differ, your good judgement doesn’t. If it’s getting too tanned, loosely cover it with foil. If it seems done before time’s up, do the pierce test. Every 30 mins or so, baste the bird with the pan juices, then ladle any excess fat out of the tin and pour it into a heatproof bowl through a sieve. You will end up with lots of luscious fat – save this for roasting potatoes and other veg.
9.Pierce the fattest part of the leg with the tip of a sharp knife. If the juices run clear, it’s done. If they’re pink or reddish in any way, cook your bird for a bit longer. Check every 30 mins, piercing the leg as before.
10.When the juices are running clear, carefully flip the goose over to brown the breast. Crank the heat back up to 220°C/Gas 7 for 20 mins, or till the breast side is nice and golden. Rest your bird for at least an hour before carving.
I just cooked a turkey for Thanksgiving, the only time a year that I dare to bake them and it has been the best one I have ever made. It was very moist and had great flavor from the dry rub and the herbs that I stuffed inside the turkey. I used this simple recipe and I was pleased with it.
For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird That's right: You can skip brining, stuffing, trussing and basting Instead of a messy wet brine, use a dry rub (well, technically a dry brine) — a salt and pepper massage that...
cooking.nytimes.com
I have never cook a goose but you lads are tempting me to go for it.
