Take a gander
Christmas Day is all about the big roast dinner with all the trimmings – but if you fancy a change from turkey, how about trying goose?
MAIDS HEAD HOTEL TOMBLAND, NORWICH, NR3 1LB 01603 209955 WWW.MAIDSHEADHOTEL.CO.UK
Marcin Pomierny, chef at The WinePress at the Maids Head Hotel in Norwich, was winner of the Chef of the Year award, sponsored by City College Norwich. Here, he shares his favourite Christmas dish - roast goose breast and braised leg, roasted goose fat potatoes, sauté Brussels sprouts, pickled carrots and a red wine sauce.
ROAST GOOSE WITH ALL THE TRIMMINGS
Marinate four goose breasts for 48 hours with rosemary, a head of garlic and rapeseed oil. Needle-prick the skin to make it crispier. Cook for eight to 12 minutes in the oven at around 180C.
Sear the goose legs in the pan, place into a deep roasting tray with a stick of celery, six carrots, two shallots, two cloves of garlic, two bay leaves, rosemary, 300ml red wine and two litres of water. Cover with foil and cook at 160C for two to three hours. When cooked, pull the meat off the bones. Take the liquid from the tray and reduce. Mix the meat with a small amount of the reduction, add salt and pepper, roll into balls and wrap in blanched Savoy cabbage leaves. Use the remaining reduction as a red wine sauce to serve.
Always cook the potatoes the day before and keep them in the fridge ready to roast as they will be crunchier. Heat 300g of goose fat and 300g rapeseed oil in a roasting tin, when hot add the potatoes, along with rosemary, garlic cloves and a sprinkling of salt. Mix every 10 minutes.
For the Brussels sprouts, dice up a shallot and a carrot, and sauté in a pan with butter, add the Brussels sprouts finely sliced. Finish with 2g truffle oil and 1tsp wholegrain mustard. To make the pickled carrots, add the smalled peeled, whole carrots to a pan with all the pickling liquid in it – 150 ml white wine vinegar, 100g sugar, 200ml water, one cardamom pod, one star anise, one garlic clove, half a cinnamon stick, half a teaspoon each of mustard seeds, ginger and chilli. Cook until the carrots are soft.”