Christmas.
Posted: Fri 18 Dec, 2015 1:12 am
My friend and I have bought a goose from Tesco. According to him you pour boiling water between the skin and the flesh to get rid of the fat. Sounds plausible but he's never cooked a goose either and is just going on shit his gran told him once.
I'm taking care of the gravy and stuffing.
A mate of mine once worked for a posh restaurant and told me how to make red wine gravy.
Dice an onion and let it simmer in whatever delicious fat you have to hand for about 10 minutes, basically until it goes clear and squidgy. Then chuck in 200 ml of red wine and 200 ml of stock (I use Tesco Everyday Value chicken) with whatever herbs or spices you may favour.
Then just leave it for about 20 minutes, ignore the weird giant bubbles that form, avoid the urge to just poke around in it with a wooden spoon, just leave it to reduce.
And that's pretty much it.
I'll tell you about stuffing in the next episode.
But I'm warning you now it's not as exciting.
I'm taking care of the gravy and stuffing.
A mate of mine once worked for a posh restaurant and told me how to make red wine gravy.
Dice an onion and let it simmer in whatever delicious fat you have to hand for about 10 minutes, basically until it goes clear and squidgy. Then chuck in 200 ml of red wine and 200 ml of stock (I use Tesco Everyday Value chicken) with whatever herbs or spices you may favour.
Then just leave it for about 20 minutes, ignore the weird giant bubbles that form, avoid the urge to just poke around in it with a wooden spoon, just leave it to reduce.
And that's pretty much it.
I'll tell you about stuffing in the next episode.
But I'm warning you now it's not as exciting.