QC Preflight Point
8 8
1st
Goose gravy
Apple and black pudding stuffing
You can make the stock for this gravy before Christmas Day and store it in the fridge or freezer.
Black pudding is a delicious main component for stuffing with dark poultry – goose or duck – but you need to find a good supplier. You can make this beforehand and freeze it.
For 6–7: 1 tablespoon plain flour Salt and black pepper 1 small glass of port, or 1 small glass of red wine with 1 tablespoon redcurrant jelly For the stock: Goose giblets 1 onion, unpeeled and quartered 1 celery stick 1 carrot, scrubbed To make the stock, put the giblets into a pan with the onion, celery and carrot. Cover them with water and a lid and simmer gently for an hour. Cool and strain, and once cool store in the fridge for reheating when you’re ready to make the gravy. Skim off any fat. To make the gravy, remove the goose from the roasting pan. Spoon off most of the fat in the pan and scrape up the bits into the remaining juices. Put the pan over a medium heat and add a tablespoon of plain flour. Allow it to cook for a minute or two while stirring it into the juices with a small balloon whisk. Add some warm, strained giblet stock to the pan, little by little, stirring all the time, until you have made a smooth gravy. Check the seasoning and add the port or red wine and redcurrant jelly. Allow the gravy to bubble up and simmer for 5 minutes.
For a 4.5kg goose to feed 6–7: 300g onions 50g butter 200g fresh breadcrumbs 40g sage, chopped 30g parsley, chopped with stalks 2 garlic cloves, finely chopped 6 pickled walnuts, roughly chopped (optional) Zest and juice of 1 orange 2 Bramley apples, peeled, cored and chopped 500g good black pudding, skinned and coarsely chopped The goose liver, sautéed or poached and chopped Salt and black pepper 1 egg, beaten Chop the onions and melt the butter in a pan. Add the onions and sweat them for 10 minutes over a low heat until soft. Set aside to cool. In a large mixing bowl, combine the breadcrumbs, herbs, garlic, walnuts (if using), orange zest and juice, chopped apples and cooled onions. Carefully fold in the black pudding and chopped goose liver and season well. Bind together with the beaten egg. Stuff this mixture into the cavity of the goose.
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Job no: 77981-6 Title: Sarah Raven’s Complete Christmas Client: BB_9661-6 Scn: #175 Size: 189(w)246(h)mm Co: M8 C0 (All to spot)(Coagl) Dept: DTP D/O: 15.08.08
8/13/08 4:27:34 PM