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Recipe Name: A Goose With Golden Apples Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 Oven-ready goose, weighing
about
4-4.5kg 9-10lb
1 Onions, chopped 1 to 2
2 Cloves garlic, crushed
1 Lemon, sliced
600 Ml, 1-1 1/2 pints dry
600 to 900
cider
1 Teaspoon(s) Ground cinnamon
1 Pinch(s) Ground cloves, 1 to 2
1/2 Teaspoon(s) Ground nutmeg
1 Oz, 25-50g butter 1 to
2
8 Golden delicious apples
100 Gram(s) Ground almonds, 4oz
1 Teaspoon(s) Sugar, plus a little extra
1 Sachet of powdered saffron
plus a little extra
1/2 Teaspoon(s) Orange flower water, up to
1 up to
1 Dessertspoon currants
1 Egg yolk
Directions:
Remove the excess fat from inside the bird. Put the chopped 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 hours, or
overnight if that is simpler. Spoon over the marinade regularly, and
ensure that there is plenty inside the bird. If you have refrigerated
it ir taken it from a cold 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
minutes per pound (450g). It has a better and sweeter taste when still
a little pink. During cooking, pour off the fat and reserve it, but do
not baste the bird. Brown the giblets in a little of the goose fat,
add all of the marinade and cook over a medium heat for about 45
minutes, or until it is rich and starting to reduce. Strain through
muslin or a very fine sieve, and keep warm. 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 more of the hot 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 minutes - 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 minutes, so that it sets nicely. Pour off the remaining
fat from the pan and add any accumulated cooking juices to the giblets
- marinade gravy, and reduce this further so that there are a few
spoons of sauce per person. A few minutes 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 mixture over the
exposed apples and replace in the oven for just 5 or so minutes until
set. Whisk the 25-50g (1-2oz) butter onto the sauce over a medium
heat. Arrange the goose with its golden apples on a serving dish, pour
the spiced sauce into a hot jug and take to your festive table.
Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 265
Calories From Fat: 163
Total Fat: 18.8g
Cholesterol: 53mg
Sodium: 6.3mg
Potassium: 250.9mg
Carbohydrates: 22.3g
Fiber: 4.9g
Sugar: 14.3g
Protein: 3.7g


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