We got three tubs full of goose meat into the freezer leftover from this year’s festive bird, and decided to stir fry the contents of one tonight. We had no ginger or chillis in the house, astonishingly, so trudged out in the snow to obtain some, and had a lovely walk around Pearson Park in Hull to boot. The joys of working from home!
We set the goose to marinade in some sesame oil, arrowroot, a splash of lime juice, some rice wine, and a slosh of some really nice Japanese plum vinegar – I have no idea where I got it, except that it was before we moved, so we’ll probably never see its like again here in the East Riding, but never mind.
Whizzed up garlic, ginger and lemon grass, chopped a red chilli, a big flat mushroom, three spring onions and a Romano red pepper, and wokked them until done. Added goose and its marinade, and then some coconut milk.
Handy tip: get coconut powder; a whole tin of coconut milk can be way too much for a stir fry, and then it’s hard to know what to do with the rest (although it works amazingly well in risotto). You can get the powder in an Indian/Asian grocer, and just mix up what you need.
Chopped up some of the rather tired coriander and bunged that in at the end. Worked really well.
This is, really and truly, the last goose post for this season!
We boiled up the carcass, then put the pan in the fridge overnight so the fat would set. I skimmed that off this morning, then magimix’d two parsnips, one leek, and a couple of carrots until they were, well, minced really.
I also decanted the stock into another pan while the main soup pan was washed up, as it was a bit greasy.
Then in everything went, with some seasoning and some pearl barley, and it’s been on the hob since about 10.30.
And now – lunchtime!
using up: cold goose, bacon, apple juice, ready made pastry
I thought we’d seen the last of Johnny Goose, but when Pete manfully tackled the carcass after we’d boiled it up for soup, there was a fair bit left. There were other bits and pieces too, so it was deemed Pie Time.
I fried off three fat rashers of green back bacon, and a chopped onion, in a little olive oil. Put the bits in a bowl with the goose remains. Deglazed the pan with some apple juice.
Made up a vegetable stock cube with a little boiling water, and added to the pan, then mixed up a bit of cornflour and water, and bunged that in. Added some finely chopped sage. Cooked it down till it was a gloopy constituency and added it to the bowl.
Got the pastry out of the fridge – horror! It had gone off. Quickly whipped up some fresh – 8oz flour, 3oz trex, 1oz butter – in the Magimix, and trickled iced water in till it was the right constituency.
Made the pie in a round, shallow pyrex dish – lined it with pastry, bunged in the filling, put a top on. Baked at gas 6 for 40 minutes, with roast spuds in the top of the oven. Lovely.