Tuesday 23 December 2014

Season's Greetings

We have been eating the geese and they are delicious.
Goose stuffing recipe
Peel bag of chestnuts from shop and cut up small. Soak chestnuts overnight in red wine. Fry 2 red onions chopped up small in 1 oz of butter. Add onions + salt and pepper, bag of pork sausagemeat, chopped-up sage from the garden, and breadcrumbs from 6 slices of bread. Add 1 egg and stir together. Stuff in goose and freeze leftovers for another goose (should fill 2 geese).

Special potato seasoning recipe:
Equal quantities of dried rosemary, mustard seeds, nigella seeds, and fennel seeds + sea salt + black peppercorns. Grind up in a pestle and mortar. Cut potatoes into size sort of between chips and ordinary roast potatoes. Put potatoes and goose fat in a roasting tray and manoeuvre them around until they are coated in fat. Spread potatoes out and put seasoning on them. Roast in oven as normal.

I like to use this recipe for bread sauce, with the slight modification of using as many bay leaves as possible. I love bay leaves and would have a whole hedge in my food if I could.

The pictures are from our Solstice lunch. This time of year is important to us, as the nights at last stop getting longer, and the year turns towards spring, and the time for eggs and hatching will come again!

All is well, apart from with poor Cally who has something the matter with her eye again. The vet prescribed her an unguent and anti-inflammatories, but it does not seem to have improved and we are going back tomorrow. It doesn't seem to spoil her enjoyment of life, though:

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