I keep thinking it would be nice to have a cocktail each weekend, try out a new recipe. It has taken me quite a long time to get round to it. I had some blackberries in the freezer, picked last autumn, so I made this.
- 4 blackberries
- 1 level teaspoon of caster sugar
- juice of half a lime
- 1 1/2 floz gin
- 1/2 floz creme de mure (blackberry liqueur)
- Soda water (or any carbonated water e.g. from the sodastream, to avoid plastic)
- In the bottom of a tall glass, mix the sugar and lime juice and add the blackberries
- Fill the glass with ice, and add the gin and creme de mure.
- Top up with soda water, and stir. Garnish with a slice of lime.
I have some Tanqueray gin flavoured with lime, so I might try that next time.
This is another recipe from Delia Smith’s Christmas recipe book. It is also available widely online. It is delicious. I serve it with mashed potato, or with potato mashed with celeriac.
The quantities below serve 10-12. It is easy to halve the quantities.
- 2.75 kg venison or beef, cut into flattish cubes around 3cm across
- 1.2 litres of guinness
- 275 ml ruby port
- 2 bayleaves
- 4 sprigs of thyme
- 2 large onions, sliced
- 2 cloves of garlic, finely chopped
- 2 400g jars of pickled walnuts, drained and quartered
- 3 tbsp butter
- 3 tbsp olive oil
- 2 tbsp flour
- salt and pepper
- The night before, put the meat in a large plastic container with bayleaf, thyme, port and guinness. Seal the top and give the mixture a good shake. A good technique is to put the ingredients in a bowl with a small plate on the top to ensure all the meat is immersed.
- The next day, pre-heat the oven to 140C.
- Melt half the butter/oil in a casserole dish and heat gently. Drain the meat, reserving the marinade for later. Pat the meat dry before frying off in small batches, until it is browned. Take the meat from the pan as each batch cooks, and set it aside.
- Add the rest of the butter and oil to the pan, and melt together over a moderate heat until it starts to bubble. Add the onions and brown this for around 8 minutes. Add the garlic and continue to fry for another couple of minutes
- Return the meat to the casserole dish, stir in the flour, and then pour in the marinade, add the walnuts and season with salt and pepper.
- Bring the casserole to a simmer, then put the lid on, and transfer the whole thing to the warm oven for 3 hours.
This recipe was inspired by seeing a bhuna recipe on ‘grubworm’ but when I went to download it, we had an IT failure, so I used a similar bhuna recipe from a book. The flavour is fantastic. The main feature of a bhuna is that the sauce is cooked right down to a sticky paste that adheres to the meat.
Seasoned Pioneers can supply just about any spice or herb that you can’t source locally.
- 2 tsp cumin seeds
- 4 tsp coriander seeds
- 2 tsp mustard seeds
- 2 dried chillies
- 2 tsp fennel seeds
- 2 tsp fenugreek seeds
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 4cm ginger root, grated
- 4 cloves of garlic, finely chopped
- 1 can of chopped tomatoes
- 15 curry leaves
- 4 goose breasts, cut into thin strips
- 1 tsp salt
- 250ml water
- a pinch of garam masala
- freshly chopped coriander leaf to garnish.
- Toast the spices in a small pan for a minute or two, until the mustard seeds start to pop. Take off the heat, cool, and grind in a pestle and mortar with the salt.
- Put the onion, ginger and garlic in a food processer and blend until the onion is in small chips.
- Fry the chopped onion mixture in a little vegetable oil, until the onion is starting to brown.
- Add the tomatoes and curry leaves, and cook until the sauce starts to thicken.
- Add the ground spices, keep stirring, and after five minutes, add the water, and bring back to a simmer.
- Put a lid on the pan and simmer on a very low heat until the sauce is really thick. This can take quite a while, an hour or so.
- Meanwhile, around 10 minutes before serving, fry the goose in a very hot pan for around 5 minutes, and then add to the thickened sauce, stir and reduce the sauce further.
- Sprinkle with garam masala and garnish with the chopped coriander.
Serve with plain rice, and a glass of cold beer. The flavour from the freshly roasted spices is amazing.
First of the wild goose recipes. I adapted this trom a recipe in Francis Bissell’s book, The Organic Meat Cookbook. The technique of slicing the goose meat into tiny strips and flash-frying them is a good one, and transferrable to other experiments, I think.
I used the breast meat of a fairly young tender goose. You can estimate the tenderness of the goose by trying to tear the webs – younger geese have softer webbed feet.
- 1 goose breast, around 400g
- 1/2 onion, finely chopped
- 2 x 25g butter
- 150ml dry white wine
- 150ml double cream
- 2 tsp lemon juice
- Salt and pepper
- Grate of nutmeg
- 60g linguine, fettuccine or pappardelle per person
- Slice the goose breast into thin strips, about 5cm long and max 1cm across. Season with salt and pepper, and a grate of nutmeg.
- Heat 25g of butter in a heavy skillet or similar, and fry the strips of goose meat for a few minutes only, until well-browned. Only fry a handful of strips at a time. Put them in a colander on a plate when done. The goose meat should be underdone on the inside.
- In the same pan, add the next lot of butter and gently fry the chopped onion until soft.
- Add the wine, and simmer until reduced to a third.
- Meanwhile, bring a pan of water to the boil, ready to cook the pasta.
- When the wine has reduced, put the pasta on to cook for 8 minutes.
- Add the cream to the wine and onion in the pan, and season with salt and pepper, and gently cook, to reduce the sauce further. Very gently.
- When the sauce is thick and the pasta is nearly done, add 2 tsp lemon juice to the pan, and stir in the meat. Check the seasoning.
Serve the Stroganoff and noodles garnished with chopped parsley.
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.