We made this curry with left-overs.
- 1.25 kg left over roast venison, chopped into large cubes
- 4 tsp whole coriander
- 1 tsp whole cumin seed
- 1 tsp whole fennel seed
- 1/4 tsp whole fenugreek seed
- 4 tsbs olive oil or other vegetable oil
- 1 cinnamon stick
- 1 onion, finely chopped
- 5 cm piece of grated fresh ginger
- 4 cloves of garlic, crushed
- 2 tbsp red wine vinegar
- 350ml stock (beef, chicken or marigold
- 1/2 tsp cayenne pepper
- 125ml creamed coconut
- Salt and pepper
- In a small heavy pan, roast the cumin, coriander, fennel and fenugreek over high heat for 30s, set aside to cool, and then grind in a pestle and mortar.
- Meanwhile, heat the oil in a large pan, and fry the onion, garlic, ginger and cinnamon over a medium heat for five minutes
- Add the stock, meat, vinegar, cayenne pepper, 1/2 tsp salt, lots of grated black pepper, all the ground spices, and bring to a simmer.
- Stir every so often, and heat through for around 30 minutes
- Stir in 125ml creamed coconut (or 250ml coconut milk)
I served this with rice. You could make this with brisket of beef, and cook in a slow oven for around 2 hours.
A recipe from the spring.
I know that nettles are supposed to be tasty and nutritious and free, but I’ve always struggled with the recipes that I’ve tried, usually ending up with something that looks wrong. But the scent of blanched nettles suggests an affinity with gooseberries, elderflowers, mackerel, and a wonderful hint of spring. I was out foraging for seaweed on the day I made this. At the end of the walk, I scrambled up a bank of dried kelp and pebbles, then silverweed, and then a great abundance of freshly sprouting spring nettles.
When I got home, I blanched my pickings of nettle tops, and found I had 75g, enough to make myself a tasty wee risotto for one. You could easily multiply up for more.
- 1/4 mild onion, finely chopped
- 1 lovage sprig, finely chopped (leaves not the stem)
- 25g butter
- 75-100g blanched nettle tops, finely chopped
- 100g arborio rice
- 1 glass white wine
- 300ml hot vegetable stock (I used marigold bouillon)
- 1 oz parmesan, grated
- Salt and pepper
- Fry the onion in the butter until it is soft and nearly browning.
- Add the chopped nettles and chopped lovage, and stir in, frying, for a minute.
- Add the rice, keep stirring and frying, until the rice looks glazed and shiny.
- Pour in a glass of wine, and bring to the boil.
- Slowly add the stock, bringing to the boil and waiting until the stock is absorbed before adding more.
- Once the rice is tender, but still a little firm, add the salt, pepper and parmesan cheese. Stir in, cover, and leave to stand for 3 minutes before serving.
Could you serve fish with this? Not sure. It was very good on its own.
Courtesy of a greylag goose culler, we had goose in the freezer.
- 2 goose breasts cut into 3cm chunks
- 1 onion
- 3 cloves of garlic
- 1/2 cup of good red wine
- 2 leeks
- 1 pint of marigold stock
- 1 small celeriac, diced
- 1 bayleaf
- salt and pepper
- 4 tbsp olive oil
- 1 tbsp flour
- Set the oven to 150C
- Heat the olive oil in a skillet or frying pan, and fry off the onions, leeks and garlic until they are nearly browning, and soft. Transfer to a casserole dish.
- Fry off the goose in the same oil and transfer to a casserole dish.
- Stir the flour into the remaining oil, heat through, and then slowly add the wine and the stock to make a sauce, and then add to the casserole dish. Season with salt and pepper.
- Add the celeriac and bayleaf, and mix together. Put the covered casserole dish in the oven and cook until tender. Goose is variable in toughness, so check at intervals to see how it is going – could be an hour or two.
Serve with mashed potatoes and a green vegetable, such as kale tops.
You could add fried mushrooms to this. Or truffle oil. Very good.
I think I may have cracked this wild goose recipe challenge again: A Persian herb stew with goose in it. I adapted the recipe from one in ‘A Taste of Persia’ , very tasty. I prepared it one evening, then finished off the cooking the next night.
- 3 tbsp butter
- 2 small onions, thinly sliced
- 2 cloves of garlic, chopped
- 1 pair of goose breasts, thinly sliced
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp turmeric
- 1/2 tsp saffron in 1 tbsp hot water
- 1 whole dried persian lime, punctured with a sharp knife (lime was mail order)
- 1 can red kidney beans, drained
- 3 tbs sunflower oil
- 2 cups of mixed chopped herbs including fresh coriander, parsley, dried fenugreek leaves OR
- 1 cup Gormeh Sabzi (from seasoned pioneers)
- 1 cup chopped spring onions or chives
- juice of one fresh lime
- 1 litre of water
- In a medium saucepan, melt the butter, and add the onions. Cook on a medium heat until they are translucent, about five minutes.
- Add the garlic and continue to fry for another 20 minutes on a low heat, stirring intermittently.
- Add the salt, pepper, turmeric, saffron, the kidney beans and the whole dried lime, and fry together for another couple of minutes
- Add one litre of water, and bring to the boil, then reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally
- Meanwhile, mix the herbs and chopped chives/spring onions together, and fry in the sunflower oil for 20 minutes, stirring all the time. The smell from the fenugreek will be very strong.
- Add the fried herbs to the pot along with the lime juice, and cover. At this point, I took the stew off the heat and stored it ready to finish cooking the next night. This is optional.
- Bring to a simmer and cook for another 30 minutes.
- Meanwhile, flash-fry the strips of goose meat for around five minutes, and add to the pot to heat through, around five minutes before serving.
- Serve with rice.
I have been experimenting with goose curry recipes. Most of the recipes I could find are aimed at people who have bought a posh home counties goose that has been roasted, so we have been adapting what is out there. This is the report on the second version.
- 4 wild goose breasts, in thin strips
- 3 tbsp olive oil
- 2 onions, chopped
- 2 stalks of celery, chopped
- 3 carrots, grated
- 2 cloves of garlic, crushed
- 2 tbsp curry powder
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 bayleaf
- 1/2 tsp grated fresh ginger
- 1/2 tsp sugar
- salt to taste
- 1 tbsp tomato paste
- 1/2 can coconut milk
- juice of 2 limes
- 1/2 tsp cayenne pepper
- Put the goose in the fridge overnight with the lime juice
- Heat the oil in a large pan, and saute the onion, celery and carrots until lightly browned.
- Next, add the garlic, ginger, curry powder, cinnamon, paprika, bayleaf, sugar and salt. Continue cooking and stirring for 2 minutes
- Add the lime juice, tomato paste and coconut milk, bring to a simmer.
- Meanwhile, slice the goose meat into thin strips, and flash-fry before adding to the curry sauce about 3 minutes before serving.
- Remove the bayleaf, add a sprinkle of cayenne, and serve with rice.
I’m sure this recipe could do with a bit more tinkering. I think it could possibly do with more coconut milk, and leave out the paprika. BUT it was delicious as it was.