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Ingredientes
- 1 x Oven-ready goose, weighing about 4-4.5kg (9-10lb)
- 1 x Onions, minced (1 to 2)
- 2 x Cloves garlic, crushed
- 1 lrg Lemon, sliced
- 600 ml , (1-1 1/2 pints) dry, (600 to 900) cider
- 1 tsp Grnd cinnamon
- 1 pch Grnd cloves, (1 to 2)
- 1/2 tsp Grnd nutmeg
- 1 ounce , (25-50g) butter, (1 to 2)
- 8 sm Golden brown delicious apples
- 100 gm Grnd almonds, (4oz)
- 1 tsp Sugar, plus a little extra
- 1 pkt of powdered saffron, plus a little extra
- 1/2 tsp Orange flower water, up to 1, up to
- 1 dsp currants
- 1 x Egg yolk
Direcciones
- Remove the excess fat from inside the bird. Put the minced onion, crushed garlic and sliced lemon inside the bird. Boil the cider with the spices, pour over the bird and marinate for at least 4 hrs, or possibly overnight if which is simpler. Spoon over the marinade regularly, and ensure which there is plenty inside the bird. If you have refrigerated it ir taken it from a cool larder, let it stand to reach room temperature before cooking. Pour off the marinaade and keep it to one side, but leave the vegetables inside the bird.
- Preheat the oven to Gas Mark 4/350 F/180 C.
- Roast the goose on a rack in a pan for 15 min per lb. (450g).
- It has a better and sweeter taste when still a little pink. During cooking, pour off the fat and reserve it, but don't baste the bird.
- Brown the giblets in a little of the goose fat, add in all of the marinade and cook over a medium heat for about 45 min, or possibly till it is rich and starting to reduce. Strain through muslin or possibly a very fine sieve, and keep hot.
- Core the apples and score a line right round them through the skin, about one third from the top. Mix the almonds, saffron, orange flower water and currants together with a spoonful or possibly more of the warm goose fat and stuff the apples.
- Dribble more goose fat over the apples and bake in an ovenproof dish at the bottom of the oven for 30-45 min - they should be only just done when the goose is ready.
- Once the goose is ready, take it from the pan and leave to stand, covered lightly, for at least 15 min, so which it sets nicely.
- Pour off the remaining fat from the pan and add in any accumulated cooking juices to the giblets - marinade gravy, and reduce this further so which there are a few spoons of sauce per person.
- A few min before you are ready to serve, carefully remove the top part of the cooked skin of the apples, revealing the white cooked pulp.
- Mix the egg yolk with the extra saffron and the extra touch of sugar.
- Paint this mix over the exposed apples and replace in the oven for just 5 or possibly so min till set.
- Whisk the 25-50g (1-2oz) butter onto the sauce over a medium heat.
- Arrange the goose with its golden brown apples on a serving dish, pour the spiced sauce into a warm jug and take to your festive table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 8 servings | |
| Calories 40 | |
| Calories from Fat 21 | 53% |
| Total Fat 2.57g | 3% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 64mg | 2% |
| Total Carbs 3.71g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.39g | 1% |
| Protein 1.31g | 2% |
