Here are the individual recipes for the dishes on the menu:
This should be made well ahead of time. After tremendous success of my first attempt, after Christams I went and bought as much cranberries as I could get at local Waitrose at half-price and made enough to have a few bottles for the next couple of years. I am told that the sauce tasted even better matured for a year or two.
300g fresh cranberries
1 small stick cinnamon, snapped in half
1 orange finally zested and juiced
140g caster sugar (or to taste) – I always put less sugar than recipes call for and all the alcohol in this preserves it sufficiently
1 tbsp Grand Marnier or Cointreau (which is what I used)
Place the cranberries, port, cinnamon, orange juice and zest in a small non-corrosive saucepan. Bring to the boil and simmer uncovered until the berries begin to pop and soften. Stir in the sugar and Cointreau, then adjust the sweetness to taste. The sugar will toughen the cranberries, so do not add it until this stage.
Remove the cinnamon stick and allow the sauce to cool before serving. It will thicken as it cools.
I found this recipe a couple of months before Christmas 2009, as I was deciding what to roast for Christmas dinner. It is Gordon Ramsey’s recipe and I followed it to the letter apart from the browning, which turned out to be unnecessary.
4-5.5kg fresh goose
1 tsp Chinese five-spice powder
small handful each of parsley sprigs, thyme and sage
3 tbsp clear honey
1 tbsp thyme leaves
Serves 6 Prep: 35 mins. Cook: 1 hr 20 mins – 3 hrs 30 mins
- Calculate the cooking time (see tips, below). 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 the lemons and limes. Mix with 2 tsp fine sea salt, the 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 the herb sprigs inside the bird and set aside for at least 15 mins. Can be done a day ahead and kept refrigerated. I left the goose stuffed and rubbed like this overnight.
- 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 of 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 the honey and sprinkle with 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 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.
Whilst the goose was settling down out of the oven, I managed to roast potatoes, parsnips and brussels sprouts. For the full Christmas menu see here.
As for the goose, it came out perfectly, juicy and flavoursome – the citrus fruits worked their wonder and the five-spice some warm magic.