12 chefs|skills ST. STEPHEN’S DAY GOOSE SOUP I love cooking goose at Christmas because it’s more traditional than turkey. There is nothing more Christmassy than the smell of a goose cooking in the oven on a cold Christmas Day with a big fire lit! It is a very expensive bird so it’s really important to make the most of it. This is a simple recipe with loads of flavour that uses ingredients that people have at Christmas such as the fresh herbs and cream. A rich, warming soup to keep the whole family happy on a lazy St Stephen’s Day! Carcass of goose 2 onions, peeled and chopped 1/2 head of celery, chopped 1 butternut squash, peeled and diced 1 bulb of fennel Rendered goose fat from roasting bird Faggot of herbs (sage, thyme, bay) 200ml double cream Salt and pepper Watercress or lamb’s lettuce to garnish
Cover the goose carcass in a big pot of water and simmer for 90 minutes skimming off the fat regularly. Cool to room temperature then strain and keep the stock and pick all the bits of remaining meat off the carcass. Use a good spoonful of the goose fat to sweat the onion, fennel and celery until translucent, season lightly then add the butternut squash and cook for a further 3 minutes. Add the stock and herbs and cook out for 1 hour. Remove the herbs and blend with a hand mixer or in a food processor until nice and smooth, finish with the double cream and add the flaked goose meat. Adjust the seasoning with salt and pepper. Serve with ham and cranberry sandwich.
Ultan Cooke
CLIODHNA PRENDERGAST
BALLYNAHINCH CASTLE HOTEL, GALWAY Ultan Cooke is a name familiar to those interested in the world of food, having been the chef at Aniar in Galway during the time it retained its Michelin star over the past two years. He took over as head chef at Ballynahinch Castle Hotel in August 2015, running The Owenmore and The Fisherman’s Pub. Both serve a selection of the most authentic ingredients the area provides. WINTER 2016 | ICA HOME & LIVING | 39
ICA Winter 2016_12 Chefs.indd 39
02/12/2016 11:59