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Recipes for goose...

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Recipes for goose

Prunes in Brandy

350g (12oz) dried prunes
570ml (1 pint) cold tea
50g (2oz) sugar
150ml (5fl oz) brandy

Soak prunes overnight in the cold tea, drain and then just cover them with water, add the sugar and simmer for 15 minutes. Drain, sprinkle over the brandy, cover and refrigerate until ready to use. Whilst your roast goose is standing, heat the prunes gently in a frying pan and then stand in a warmed dish to serve along with the stuffings.

Liver and Olive Stuffing

225g (8oz) pork sausagemeat
50g (2oz) fresh white breadcrumbs
15g (½oz) butter
Goose liver, chopped
12 green olives, stoned and chopped
2 cloves of garlic, chopped finely
1 tbsp fresh basil, chopped
Salt and freshly ground black pepper
1 egg, beaten

Lightly fry the chopped goose liver in butter. Mix all ingredients together in a bowl, season well and bind to a loose stuffing with beaten egg. Spoon the mixture into the goose cavity.

Prune and Chestnut Stuffing

500g (1lb) prunes, pitted
220g (8oz) port
1kg (2lb) fresh chestnuts
2 tbsp butter
1 onion, chopped
2 cloves of garlic, chopped
6 stalks of celery, chopped
4 tbsp fresh parsley, chopped
Salt and freshly ground black pepper

Soak the prunes for one hour in the port. Meanwhile prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for ten minutes. Remove a few at a time with a slotted spoon. Wearing clean rubber gloves to protect your fingers, slip off the outer and inner skins. Place the chestnuts in a large bowl. Melt the butter in a large pan and add the onion, garlic and celery. Cook without browning until the onion has softened. Add the chestnuts and prunes with the port they have been soaking in and simmer gently for 30 minutes. Stir in the parsley, season with salt and pepper, and stuff the mixture into the goose cavity. Sew up the cavity.

Gooseberry Sauce - A lovely 18th century sauce

350g (12oz) gooseberries
25g (1oz) butter
25g (1oz) sugar
¼ tsp freshly grated nutmeg
Salt and freshly ground black pepper

Put the gooseberries in a saucepan with 150ml (¼ pint) of water and cook for 4-5 minutes, until tender and pulped. Drain and rub through a sieve or purée in a blender or food processor. Add the butter, sugar, nutmeg, salt and pepper. Reheat and serve. To vary, substitute the gooseberries for either plums or apples.

Prune & Apple Sauce

225g (8oz) dried prunes
250ml (½pt) dry cider
225g (8oz) Bramley apples
½ medium onion, chopped
1 tbsp goose fat
2 level tbsp caster sugar

Soak prunes overnight in cider. Next day, place in a saucepan with 150ml (¼pt) of soaking liquor, simmer until they are plump and tender. Press through a sieve, removing the stones.

Peel, core and chop apples. Soften chopped onion in a saucepan with tablespoon of goose fat. Stir in chopped apples and simmer until a soft pulp. Stir in prune mixture and sugar, taste and add more sugar if necessary. Reheat and serve.

Add ¼ tsp of powdered cloves and 2 pinches of powdered mace with the sugar, if to your taste.

Cherry Sauce

175g (6oz) cherry jam (must be good quality, high fruit content)
150ml (5floz) red wine

Combine the jam and wine in a saucepan and simmer without a lid for 10 minutes. Reheat and serve. This sauce can be made well in advance.

Spiced Apple Sauce with Sherry

450g (1lb) cooking or eating apples
125g (4oz) caster sugar
1 tbsp water
¼ tsp cinnamon
¼ tsp grated nutmeg
Grated lemon rind of small lemon
25g (1oz) unsalted butter
Sherry to taste

Peel, core and slice apples. Poach in saucepan with sugar, water, spices and lemon rind, until tender, stirring occasionally. Pass through a sieve or blender. Stir in unsalted butter and sherry to taste. Serve sauce hot or cold, but make sure if you are serving it cold, that it really is well chilled. To vary try adding 25g (1oz) of chopped walnuts.

Brisbourne Gees Shrewsbury Shropshire

Recipes for bronze turkey

Sausagemeat and Mushroom Stuffing

150ml (¼pt) milk
6 cloves
1 bayleaf
1 medium onion, chopped
450g (1lb) sausagemeat
125g (4oz) mushrooms, chopped
125g (4oz) fresh white breadcrumbs
1tbsp fresh sage, finely chopped (2tsp dried sage)
1 egg, separated

Put milk into saucepan with cloves, bayleaf and chopped onion. Bring to boil and remove from heat. Allow to stand for 10 minutes. Remove cloves and bayleaf.
Meanwhile, break up sausagemeat and fry gently without adding any fat. Remove to a mixing bowl when golden brown and cooked through, leaving fat from sausagemeat in pan. Fry mushrooms very gently in the remaining fat, then add to bowl.
Add breadcrumbs and herbs to sausagemeat and mushroom mixture. Stir in milk and onion mixture. Add egg yolk and thoroughly combine all ingredients together. Leave for at least an hour in cold place.
To help keep the stuffing light and moist fold in a stiffly beaten egg white just before using.

Bacon and Herb Stuffing

125g (4oz) smoked bacon
50g (2oz) butter
1 medium onion, chopped
1 tbsp fresh lemon thyme and basil, chopped
1 tbsp fresh parsley, chopped
125g (4oz) shredded suet
225g (8oz) fresh white breadcrumbs
Salt and freshly milled black pepper
1 beaten egg

Cut bacon rashers (after de-rinding) into strips and fry these in butter until golden brown. Add chopped onion and fry until soft and transparent. Mix herbs together with suet and breadcrumbs in a basin. Add contents of pan to the basin, season well and bind with the beaten egg.

Chestnut Stuffing

12 chestnuts (or skinned chestnuts if you can get them - saves time)
25g (1oz) butter
1 turkey liver, chopped
125g (4oz) fresh white breadcrumbs
3 inner celery sticks, chopped
150ml (¼pt) milk
4 sprigs fresh parsley, chopped
Salt and freshly milled black pepper

Make a slit in chestnuts, cover with boiling water for 10 minutes, and remove outer and inner skins. Put skinned chestnuts in a pan with stock to cover, bring to boil and simmer until tender, about 30 minutes.

Melt butter and fry turkey liver. Mix this with breadcrumbs, celery, milk and the roughly chopped chestnuts. Stir in parsley and season to taste.
Cranberry, Orange and Port Sauce

225g (8oz) fresh or frozen cranberries
Grated rind and juice of 1 orange
150ml (¼pt) water
125g (4oz) sugar
1 tbsp port

Place cranberries in a pan with all other ingredients. Bring to the boil slowly. Simmer uncovered until tender, about 10 minutes, bruising cranberries with a wooden spoon. Pour into a jar or container, cool, cover and store in fridge for up to a week. Reheat and serve.

Bread Sauce

1 large onion
Freshly grated nutmeg
1 bay leaf
4 black peppercorns
570ml (1pt) milk
50g (2oz) butter
2 tbsp cream
Salt and freshly milled black pepper

Cut onion in half and place in pan with nutmeg, bay leaf, peppercorns with milk. Bring up to the boil. Take off the heat, cover and leave to infuse for 1-2 hours.
When ready take out the onion, bay leaf and peppercorns and put to one side. Stir in the breadcrumbs, add butter and seasoning. Leave the saucepan on a very low heat, stirring now and then, until the breadcrumbs have absorbed the milk, approx 15 minutes.

Brisbourne Gees Shrewsbury Shropshire