Newsletter January 2004
Modern Country Living - Domestic Bliss
Game On: Lucy Goosie
Here we are deep into diet time! January is the
best month for perking yourself up with lots of lovely non foodie
treats….. Think me me me me me! In true detox style clean out
your cupboards and replace all the stuff that a) lurks at the
back and b) are either useless or never used. In doing all this
midwinter cleaning I realized I needed a few more knives. I have
always gone for a certain make but since I met the KIN Knife guys
I have switched allegiance to them. Tony and Neil are actually
an antique tools dealer and banker respectively but while they
were both working in Japan 10 years ago they came a cross these
fab knives and decided to bring a few back and soon all their
friends were asking them to supply them with the knives. Have
a look at the web site and give them a ring you will never want
to use anything else – Kin Knives are Kin sharp! 01449 722992
www.kinknives.com.
Roast Goose with Pumpkin Sage Mash
Serves 6
4.5kg Goose – which should be young and have clean white skin
which is soft and dry to the touch
½ lemon
2 kilo pumpkin, deseeded and cut into long thick slices
1 kilo Desiree potatoes, peeled and chopped
8 sage leaves, finely chopped
1 tub of mascarpone cheese about 200g
Salt and pepper
Unsalted butter
2 organic oranges
1 whole clove, crushed very finely with a pestle and mortar
Nutmeg – freshly grated
Olive oil
Bottle damsons
Wipe the goose all over and season inside with salt
and pepper. Rub the goose with half a lemon.
When you are ready to cook the goose, prick it all over with a
fork and sprinkle over some salt then slice one of the oranges
into wedges and stuff them into the cavity of the goose. Put the
goose on to a grill rack in a roasting tin and cook for 1-1/2
hours in a pre heated oven 190c or until a skewer inserted into
the thickest part for 10 seconds comes out hot. When the goose
has finished cooking, remove it from the oven and allow to rest
for 5-10 minutes
To make the pumpkin mash:
Place the slices of pumpkin on to a shallow roasting tray and
drizzle over some olive oil and sprinkle over the chopped sages
leaves, salt and pepper. Roast in a pre heated oven 200c for 20
minutes or until the flesh is soft. While the pumpkin is roasting
put the potatoes into boiling water and cook for 15-20 minutes
or until very tender then drain. Scrape the flesh from the pumpkin
skin and place in a bowl. It must be very soft. Mash with a fork.
Put the cooked potatoes through a potato ricer into the same bowl
as the pumpkin. Grate over the zest of orange, the crushed clove
and some freshly grated nutmeg - not too much. Add the tub of
mascapone cheese and mix well taste for seasoning you will probably
need to add salt. If it is too stiff add a little olive oil or
butter. Taste again. If you need to reheat the mash, put a knob
of butter into a saucepan and fold in the mash and re heat. This
will make extra mash so you will have some left over. The mash
can be made ahead of time.
Serve the goose thinly sliced with the pumpkin mash
and a few drained bottled damsons.
Tip: Buy a Diet Plate – it makes portion control
easy. They are plates with the portions of foods we need to maintain
our ideal weight or indeed loose weight clearly mapped out there
is one for all the family! www.thedietplate.com
01457 862446
This article by Amy Willcock appears
in The Shooting Gazette January 2004, and is reproduced here with
permission.
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