craigmosley
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| Sat Mar 24, 2007 11:19 pm Victoria Goose |
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Victoria Goose
1 Goose (plucked and drawn)
Salt and black pepper
1lb (500g) Chopped, Stoned prunes
1lb (500g) Cooking apples (peeled, cored and chopped)
2oz (50g) Soft brown sugar
4oz (100g) Butter
1 Large onion cut into thick rings
2 Tablespoons (30ml) redcurrant jelly
Half pint (300ml) stock
1 Pint dry cider
Rub the inside of the goose with salt and pepper.
Mix together the prunes, apples and sugar and spoon into the body cavity.
Roasting time depends on the size of the goose but a good guide is 20 mins per lb (500g) plus 20 mins for a bird weighing 5lb (5.5kg) and 25 mins per lb (500g) over this weight.
Pre-heat the oven to 375F/Gas Mark 5/190C and melt the butter in a roasting tin until foaming.
Put in the onion rings and place the goose on top.
Spread with 1 tablespoon of the jelly, season with salt and pepper and baste with the butter.
Place on the centre runner of the oven and roast for 30 mins.
Bring stock and cider to the boil and add to the roasting tin.
Reduce heat to 300F/Gas Mark 2/150C and baste every 20 mins.
At the end of the cooking time pierce the leg with a skewer (if the juice runs clear then its done)
Transfer bird to a warmed serving dish, add the other tablespoon of jelly to the roasting pan and reduce until the sauce looks thick and syrupy.
Enjoy !! |
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