Christmas Goose Recipe Food Network Recipe For Banana

VERY BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Combine eggs, sugar, milk & bananas.
• Combine flour, baking soda & baking powder & add to wet mixture, mixing thoroughly.
• Add butter & finally the chocolate chips.
• Bake at 350 degrees for 20 minutes.

GORDON'S CHRISTMAS ROAST GOOSE

Steps:

• Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.
• If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little - this helps the bird cook better.
• Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
• Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.
• Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
• Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.
• Heat oven to 240C/fan 220C/gas 9.
• If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
• Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.
• Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.
• Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat - save this for the potatoes and other veg.
• At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.

ROAST GOOSE AND STUFFING

Steps:

• Make sure you have a good-sized roasting tin to fit the goose and a grid to place under it. Preheat the oven 425 degrees F. You can make the stuffing in advance.
• Soak the prunes in hot tea (Earl Grey) until soft, stone them and drain, or get pre-stoned ones - easier. Place prunes, vermouth and stock in a saucepan, bring to the boil, then simmer for ten minutes until tender. Strain but reserve the liquid.
• Melt the butter in a little pan and gently fry the shallots and liver for a couple of minutes, stirring all the while. Place in a mixing-bowl which will hold all the ingredients. Boil the port in the same pan until reduced to two tablespoons, scrape round the sides and add to the liver mixture. Beat the pate, bread crumbs, allspice and thyme together and combine thoroughly with the rest. Season with salt and a good quantity of the pepper. Stir in the prunes.
• Put the goose in the sink and pour a kettle of boiling water over it. This ensures a good, crisp skin. Remove and dry with kitchen towels. Salt the cavity and fill loosely with the stuffing, then sew up the vent. Prick the skin all over but not the flesh. Place on the grid in the roasting pan and roast breastside up for 15 minutes.
• Lower heat to 350 degrees F, turn the goose onto its side. Halfway through, turn onto the other side, then for the last 15 minutes onto its back again. Throughout the cooking, baste every 20 minutes with three tablespoons of boiling water and remove the fat from the pan into a bowl. The easiest way to perform both these operations is with a bulb baster. The whole cooking time should be 2 1/2 hours. Test by piercing the thickest part of the thigh: the juices should run pale yellow.
• When ready, the goose should be put on a very hot dish. Pour off the remaining fat from the roasting pan and make the gravy from the reserved prune liquid, adding it to the residual juices in the pan. Bring to the boil and simmer for a few minutes, adjust the seasoning, strain into a sauce boat and hand round separately.

ROASTED GOOSE WITH BLACKBERRY GINGERED SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Wash the goose thoroughly inside and out. Dry well with paper towels. Prick the skin with a fork or fine skewer (this helps release the fat during cooking) and generously rub all over with sea salt. Stuff the bird with the cut fruit. Tuck the wings under so they are not exposed. Add 1/2 inch water to the roasting pan and position the goose breast side down in a roasting rack. Place the pan in the oven for 45 minutes. Check the bird while it's roasting to make sure the water doesn't evaporate or the goose fat will burn. After 45 minutes, take the goose out of the oven. Turn it breast side up and prick the skin again. Carefully remove the excess fat by tilting the pan and using a baster. Add another 1/2-inch of water to the pan. Continue to roast for another 2 hours.
• The goose is cooked when its juices run clear when the thigh is pierced with a skewer. If they are at all bloody, roast for a further 15 minutes and check again. To be sure the goose is cooked, insert a thermometer in the thickest part of the thigh. It should read 170 degrees F on an instant-read thermometer. Remove from the oven and let it rest for 15 minutes.
• Pour out excess fat leaving about 2 tablespoons. Add the scallions, ginger, blackberries, sugar and soy sauce. Saute for 5 to 10 minutes until the blackberries begin to break up and the juices are released. Add Zinfandel and reduce by half then add the chicken stock and reduce by half again. Pass sauce through a sieve and discard the pulp. Serve with the goose.

ROASTED CHRISTMAS GOOSE

Steps:

• Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.
• Preheat oven to 450 degrees F.
• Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey.
• Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the Basting Syrup.
• Carve goose and serve with Stuffing and Cumberland sauce.
• Mix all ingredients together in a small bowl.
• Preheat oven to 350 degrees F.
• Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened.
• Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.
• In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.

ROAST GOOSE

Steps:

• Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
• Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
• Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
• Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.

WINDSOR CANADA GOOSE

Steps:

• Soak goose in buttermilk at least 4 hours in refrigerator. Wash bird and drain.
• Stuff with prunes and apples. Truss and wrap in bacon. Cover tightly with heavy duty foil.
• Bake until tender at 325 degrees F. for about 3 hours. Baste with butter to brown.
• Sauce: Melt butter in sauce pan. Stir in flour with whisk.
• Add broth and heat stirring constantly. Just before serving add sour cream and jelly.
• Heat and serve. Note: Remove fruit from goose before serving and arrange on platter around it.

DANISH ROAST GOOSE WITH PRUNES & APPLES

Steps:

• Soak the pitted prunes overnight.
• Clean out all excess fat from the goose (keep the fat to render for later use).
• Rub the goose inside and out with the lemon salt& pepper.
• Stuff the bird with the prunes& apples and truss the bird.
• Prick the goose all over to help the fat escape while roasting.
• Place the goose on a roasting rack on it's side in a 375F oven.
• After 30 minutes pour off the fat.
• Pour in the boiling stock& continue cooking.
• Baste the goose from time to time.
• After 1 1/2 hours turn the goose on it's other side.
• Roast for another 1 1/2 hours.
• 30 minutes before the goose is cooked pour off the pan juices, leave to cool and skim off the fat.
• During the last 15 minutes of cooking lay the goose on it's back leave the oven door ajar to allow the skin to crisp or alternatively baste with several tablespoons of cold water.
• Use the pan juices (fat removed to make your gravy).

APACHE WILD GOOSE

Steps:

• Boil giblets until tender, remove skin, and chop fine.
• Combine with cornbread crumbs, onions and apple. Mix well and add salt and pepper, sage, garlic and other seasonings to taste.
• Moisten and stuff goose.
• Place goose in roasting pan and spread with about 2 tablespoons of butter, and then sprinkle with a little flour.
• Roast in 350 degree oven until done, which will take about 15 to 20 minutes per pound.
• Baste often.

CANADIAN GOOSE

Steps:

• Combine the first 4 ingredients. Marinate the goose for 2 to 3 hours (at a minimum) in this mixture.
• Preheat oven to 325 degrees. Quarter the onion and cut celery stalk into 3 pieces. Place into cavity of goose. Sprinkle goose with salt and place into roasting pan, breast side down. Pour marinade over goose.
• Cover and bake for 2 to 2-1/2 hours or until tender. Baste several times with marinade. Turn and roast, breast side up, for the last 15 minutes.

SCANDINAVIAN ROAST CHRISTMAS GOOSE

Steps:

• Wash goose inside and out with hot water and dry carefully. Rub inside with salt. Combine apples and prunes and stuff goose. Truss and tie legs loosely to the tail. Place goose on rack in roasting pan. Roast in 425°F. oven for 30 minutes. Remove goose and turn heat down to 350°F. Drain all fat from pan. Sprinkle goose with a little of the flour. Return goose to oven.
• Combine butter and hot water. When the flour on the goose has begun to brown, start basting with water-butter liquid. Sprinkle a little more flour on the goose after each basting; this helps absorb fat. Baste frequently. Roast for about 16-20 minutes per pound, depending on age of the bird, timing from the moment the goose goes in the oven. If goose os very fat, drain off fat several times during roasting. After the first hour, turn the bird every half hour, roasting the goose on its back for the last 15 minutes. Test for doneness by moving legs up and down; they should move easily. Place goose on heated platter. Surround with thick slices of fried apple. Place a plumped pitted prune on each apple slice. Serve with red cabbage and sugar-browned potatoes.