Tatania
Disney Foodie
- Joined
- Jul 26, 2007
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Kevin Dundon a culinary star in Ireland and the UK and is the signature Chef of Raglan Road Irish Pub in Downtown Disney. He is a regular on Television and Radio in the U.K. and in Ireland and has been featured on many network shows in the U.S. as well as the Food Network. He also has his own reality TV show.
I thought I'd share the Xmas dinner he recently prepared on TV.
Roast Stuffed Goose
Serves 6-8
Goose is a very flavoursome bird and it makes a nice alternative to the more traditional turkey. I have included a nice flavoursome stuffing recipe in this feature also.
Ingredients:
. 4.5 kg (10 lb) trussed and oven-ready fresh goose, with giblets
. A little sea salt
. Fresh flat-leaf parsley and bay leaves, to garnish
Giblet Stock:
. Giblets from the goose (excluding the fat and liver)
. 1 onion, sliced
. Pared rind of 1 orange
. Small handful fresh parsley stalks
. 2 bay leaves
. 6 black peppercorns
Stuffing:
. 2 tbsp olive oil
. 1 onion, finely chopped
. 2 celery sticks, finely chopped
. ½ teaspoon of ground mixed spice
. 250g (9 oz) fresh sausage meat
. 150g (5 oz) white breadcrumbs
. 85g (3 oz) ready-to-eat apricots, finely chopped
. Finely grated rind of 1 orange
. 4 tbsp chopped fresh flat-leaf parsley
. Gravy:
. 2 tbsp plain flour
. 600ml (1 pint) giblet stock (see above)
. Juice of 1 orange
. 4 tbsp port
1 tbsp redcurrant jelly
Salt and ground black pepper
Method
1 Put the giblets in a pan with 1.7 litres (3 pints) of cold water. Bring to the boil and skim off any scum. Add the onion slices, orange rind, parsley stalks, bay leaves and peppercorns. Simmer for 1½ to 2 hours, with the lid tilted, until reduced by two-thirds. Strain the stock into a measuring jug -- you'll need about 600 ml (1 pint). Cover and leave to cool. Chill.
2 Make the stuffing. Heat the oil in a frying pan, add the onion, celery and mixed spice and fry gently, stirring for about 10 minutes until softened but not browned. Transfer to a large bowl and leave to cool. Add the remaining stuffing ingredients, plus one teaspoon of salt and plenty of pepper. Use your hands to mix well, squeezing the mixture so that the ingredients bind together evenly.
3 Preheat the oven to 190C/375F/Gas 5. Wipe the inside of the body cavity of the goose with kitchen paper, then spoon in the stuffing mixture. You can do this easily with the legs still tied. Put the goose in a large roasting tin that will hold it comfortably. Prick the breast gently in several places with a fork and sprinkle with sea salt.
4 Cut two sheets of heavy-duty foil, about 100 x 50 cm (40 x 20 in) each. Put lengthways and overlapping on a work surface. Put the tin in the centre; bring the foil up around the tin and goose to enclose them. Scrunch the edges with the foil to make a loose tent over the goose. Roast on the second shelf from the bottom of the oven for 1½ hours.
5 After the goose has been roasting for 1½ hours, remove from the oven and open the foil. Using a baster or ladle, baste the goose, then remove as much fat as possible from the bottom of the tin and reserve. Cover the goose again and roast for 1 hour longer. Remove from the oven and open up the foil to expose the breast (keep the foil on the legs for extra protection). Baste, then remove and reserve the fat as before. Return to the oven with the breast exposed and roast for a further 30 minutes to brown the skin.
6 To test if the goose is cooked, pierce the thickest part of the thigh with a skewer -- the juices should run clear, not pink or red. Carefully lift the goose out of the foil and tin and hold it with the legs facing downwards to drain off as much excess fat as possible. Put the goose on a large warmed platter. Cover it loosely with fresh foil and leave to rest in a warm place for 30 minutes -- this is important as during this time the meat fibres relax and the juices settle, making carving the meat easier.
7 Pour off all but one tablespoon of fat from the tin (use some for roasting the potatoes). Put the tin on top of the stove over a low heat. Sprinkle in the flour and stir with a wooden spoon to scrape up the sediment until the flour is well browned. Pour in a little stock and stir to mix in. Increase the heat and continue adding the stock in this way. When it has come to the boil, simmer, stirring, for about five minutes. Add the orange juice, port and redcurrant jelly and simmer, stirring, until the jelly melts and the gravy thickens.
8 Garnish the goose with herbs, roast apples and shallots (see tips) to show it off before transferring to a carving board. Cut the breasts away from the rib cage (it is easier if you remove the wishbone) and then carve them diagonally into slices. Cut off the legs by the knuckle and slicing down towards the board. Cut off the wings, fillets and the oyster meat where the legs meet the body on the underside. Use a long-handle spoon to remove the stuffing. All the trimmings.
Honey Glazed Carrots
This is my version of Vichy-style carrots. When cooking, make sure you shake the pan occasionally to prevent the bottom catching and the glaze caramelizing. I find that they reheat very well so can be made well in advance and just popped into the microwave or stirred in a pan until warmed through.
. 450 g/1 lb carrots, thinly sliced on the diagonal
. 25 g/1 oz butter
. 1 tbsp honey
. 300 ml/1/2 pint vegetable stock or water
. 1 tsp sesame seeds
. Salt and freshly ground black pepper
1. Place the carrots in a small pan with the butter, honey and enough stock or water to just cover the carrots.
2. Bring to the boil, then cook over a moderate to high heat for about 12 minutes until the carrots are tender and all of the liquid has evaporated, shaking the pan occasionally to prevent sticking.
3. Meanwhile, toast the sesame seeds in a heavy-based frying pan.
4. Tip on to a plate and leave to cool.
5. When the carrots are cooked, tip in the sesame seeds and toss until evenly coated. Season to taste.
Brussels sprouts with Bacon Lardons & Flaked Almonds
. 1 bag of Brussels sprouts
. 4oz/110g bacon lardons- preferably smoked
. 2oz/50g butter
. 3oz/75g flaked almonds
. Seasoning
1. Trim Brussels sprout taking off the rough outer leaves.
2. Make a cross with a sharp knife in the bottom of each.
3. Bring a pot of salted water to the boil and add the sprouts.
4. Boil for 6-8 minutes until soft and tender.
5. Strain off the water.
6. Meanwhile in a large pan or wok melt the butter and quickly fry the bacon lardoons until cooked sufficiently. Add the sprouts and toss around in the pan making sure that they are well coated and piping hot.
7. Season with a little salt and pepper and then scatter in the almonds and toast them up on the pan.
8. Serve immediately.
Duchess Potatoes
This is a great dish to have prepared in advance as you can the potatoes piped out the day before and then just cook them up when required.
. 6-8 potatoes-peeled & mashed
. 2 egg yolks
. Salt & pepper
. Chopped Parsley
1. This is a very simple but tasty potato dish to use for a Christmas lunch. Very simply you just peel, boil and mash the potatoes.
2. Allow the potatoes to cool slightly and then mix in the egg yolks and the chopped parsley.
3. Transfer the mixture to a piping bag (if the mixture is not soft enough to pipe successfully mix in a little heated milk to correct the consistency)
4. Preheat the oven to 200C/400F/Gas Mark 6
5. Pipe the potatoes into a beehive shape onto a greased or lined baking tray.
6. Brush with a little egg wash and either bake for 12-15 minutes or refrigerate until required.
I thought I'd share the Xmas dinner he recently prepared on TV.
Roast Stuffed Goose
Serves 6-8
Goose is a very flavoursome bird and it makes a nice alternative to the more traditional turkey. I have included a nice flavoursome stuffing recipe in this feature also.
Ingredients:
. 4.5 kg (10 lb) trussed and oven-ready fresh goose, with giblets
. A little sea salt
. Fresh flat-leaf parsley and bay leaves, to garnish
Giblet Stock:
. Giblets from the goose (excluding the fat and liver)
. 1 onion, sliced
. Pared rind of 1 orange
. Small handful fresh parsley stalks
. 2 bay leaves
. 6 black peppercorns
Stuffing:
. 2 tbsp olive oil
. 1 onion, finely chopped
. 2 celery sticks, finely chopped
. ½ teaspoon of ground mixed spice
. 250g (9 oz) fresh sausage meat
. 150g (5 oz) white breadcrumbs
. 85g (3 oz) ready-to-eat apricots, finely chopped
. Finely grated rind of 1 orange
. 4 tbsp chopped fresh flat-leaf parsley
. Gravy:
. 2 tbsp plain flour
. 600ml (1 pint) giblet stock (see above)
. Juice of 1 orange
. 4 tbsp port
1 tbsp redcurrant jelly
Salt and ground black pepper
Method
1 Put the giblets in a pan with 1.7 litres (3 pints) of cold water. Bring to the boil and skim off any scum. Add the onion slices, orange rind, parsley stalks, bay leaves and peppercorns. Simmer for 1½ to 2 hours, with the lid tilted, until reduced by two-thirds. Strain the stock into a measuring jug -- you'll need about 600 ml (1 pint). Cover and leave to cool. Chill.
2 Make the stuffing. Heat the oil in a frying pan, add the onion, celery and mixed spice and fry gently, stirring for about 10 minutes until softened but not browned. Transfer to a large bowl and leave to cool. Add the remaining stuffing ingredients, plus one teaspoon of salt and plenty of pepper. Use your hands to mix well, squeezing the mixture so that the ingredients bind together evenly.
3 Preheat the oven to 190C/375F/Gas 5. Wipe the inside of the body cavity of the goose with kitchen paper, then spoon in the stuffing mixture. You can do this easily with the legs still tied. Put the goose in a large roasting tin that will hold it comfortably. Prick the breast gently in several places with a fork and sprinkle with sea salt.
4 Cut two sheets of heavy-duty foil, about 100 x 50 cm (40 x 20 in) each. Put lengthways and overlapping on a work surface. Put the tin in the centre; bring the foil up around the tin and goose to enclose them. Scrunch the edges with the foil to make a loose tent over the goose. Roast on the second shelf from the bottom of the oven for 1½ hours.
5 After the goose has been roasting for 1½ hours, remove from the oven and open the foil. Using a baster or ladle, baste the goose, then remove as much fat as possible from the bottom of the tin and reserve. Cover the goose again and roast for 1 hour longer. Remove from the oven and open up the foil to expose the breast (keep the foil on the legs for extra protection). Baste, then remove and reserve the fat as before. Return to the oven with the breast exposed and roast for a further 30 minutes to brown the skin.
6 To test if the goose is cooked, pierce the thickest part of the thigh with a skewer -- the juices should run clear, not pink or red. Carefully lift the goose out of the foil and tin and hold it with the legs facing downwards to drain off as much excess fat as possible. Put the goose on a large warmed platter. Cover it loosely with fresh foil and leave to rest in a warm place for 30 minutes -- this is important as during this time the meat fibres relax and the juices settle, making carving the meat easier.
7 Pour off all but one tablespoon of fat from the tin (use some for roasting the potatoes). Put the tin on top of the stove over a low heat. Sprinkle in the flour and stir with a wooden spoon to scrape up the sediment until the flour is well browned. Pour in a little stock and stir to mix in. Increase the heat and continue adding the stock in this way. When it has come to the boil, simmer, stirring, for about five minutes. Add the orange juice, port and redcurrant jelly and simmer, stirring, until the jelly melts and the gravy thickens.
8 Garnish the goose with herbs, roast apples and shallots (see tips) to show it off before transferring to a carving board. Cut the breasts away from the rib cage (it is easier if you remove the wishbone) and then carve them diagonally into slices. Cut off the legs by the knuckle and slicing down towards the board. Cut off the wings, fillets and the oyster meat where the legs meet the body on the underside. Use a long-handle spoon to remove the stuffing. All the trimmings.
Honey Glazed Carrots
This is my version of Vichy-style carrots. When cooking, make sure you shake the pan occasionally to prevent the bottom catching and the glaze caramelizing. I find that they reheat very well so can be made well in advance and just popped into the microwave or stirred in a pan until warmed through.
. 450 g/1 lb carrots, thinly sliced on the diagonal
. 25 g/1 oz butter
. 1 tbsp honey
. 300 ml/1/2 pint vegetable stock or water
. 1 tsp sesame seeds
. Salt and freshly ground black pepper
1. Place the carrots in a small pan with the butter, honey and enough stock or water to just cover the carrots.
2. Bring to the boil, then cook over a moderate to high heat for about 12 minutes until the carrots are tender and all of the liquid has evaporated, shaking the pan occasionally to prevent sticking.
3. Meanwhile, toast the sesame seeds in a heavy-based frying pan.
4. Tip on to a plate and leave to cool.
5. When the carrots are cooked, tip in the sesame seeds and toss until evenly coated. Season to taste.
Brussels sprouts with Bacon Lardons & Flaked Almonds
. 1 bag of Brussels sprouts
. 4oz/110g bacon lardons- preferably smoked
. 2oz/50g butter
. 3oz/75g flaked almonds
. Seasoning
1. Trim Brussels sprout taking off the rough outer leaves.
2. Make a cross with a sharp knife in the bottom of each.
3. Bring a pot of salted water to the boil and add the sprouts.
4. Boil for 6-8 minutes until soft and tender.
5. Strain off the water.
6. Meanwhile in a large pan or wok melt the butter and quickly fry the bacon lardoons until cooked sufficiently. Add the sprouts and toss around in the pan making sure that they are well coated and piping hot.
7. Season with a little salt and pepper and then scatter in the almonds and toast them up on the pan.
8. Serve immediately.
Duchess Potatoes
This is a great dish to have prepared in advance as you can the potatoes piped out the day before and then just cook them up when required.
. 6-8 potatoes-peeled & mashed
. 2 egg yolks
. Salt & pepper
. Chopped Parsley
1. This is a very simple but tasty potato dish to use for a Christmas lunch. Very simply you just peel, boil and mash the potatoes.
2. Allow the potatoes to cool slightly and then mix in the egg yolks and the chopped parsley.
3. Transfer the mixture to a piping bag (if the mixture is not soft enough to pipe successfully mix in a little heated milk to correct the consistency)
4. Preheat the oven to 200C/400F/Gas Mark 6
5. Pipe the potatoes into a beehive shape onto a greased or lined baking tray.
6. Brush with a little egg wash and either bake for 12-15 minutes or refrigerate until required.
