Goose fat

[andyjevs]

I recently saw an advert by Jamie Oliver for cooking roast spuds in Goose fat.
So off i trundle to Tesco and purchase a tiny amount of this stuff for the extortionate price of �2.50.

But there hardly looks like there's any there and at �2.50 per throw, it's going to be expensive.

Can the stuff be reused ? if so, how many times.
Spuds will be done with rosemary and garlic.

[darkstar]

andy never used goose fat, but use duck fat for roasting spuds , FANATASTIC, and can be used over and over again goose fat should be the same

[nickmo]

Best way is as hassleback. Use a really sharp knife and cut 2/3rds into potato about 20 times so it looks like a fan. Roll in very hot fat in a roasting tin and bake off in a hot oven 'til spuds are done - 30 - 40 mins. Par boiling first for +/- 7 mins will reduce the roasting time.

Looks dead professional, tastes great and will open flesh to other complimentary flavours. Fat can be used unitl you notice it is discouloured and full of bits - filter while warm through a pair of tights (clean and not on someone - and avoid the gusset) to remove debris, and store in fridge in a lidded container. if you cook a goose or duck, drain off the fat to use and save the cost of buying it. NB: If you use a lot of rosemary and garlic, you may find roasting in plain oil is actually better as you will have the simple flavours and not an extra off the fat.

Look out for old varities of potato though - don't use the cheap and tasteless 'whites' from the supermarket. Go to your local farmers' market and get some with real flavour. See www.farmersmarket.net, www.scottishfarmersmarkets.co.uk or www.fmiw.co.uk for English, Scottish and Welsh locations. Or try www.thefoody.com. Good site for loads of food stuff.

[silly moo]

Have a traditional Christmas lunch of roast goose for a change, anf get loads of goose fat. Mine usually runs out about Feb / March.

Goose is so much nicer than turkey as well.
Not usually enough for more than 6 -8 people though.

[nickmo]

And get your goose from www.caithness-goose.co.uk; www.exmoor-organic.co.uk; www.goodmansgeese.co.uk All offer home delivery. Prices tend to increase in December. If the bird is big, roast breast down for an hour, turn roast again and finsh with a coating of salt and flour over the skin to crisp it. Stand the bird 20 mins before carving.

To get the most fat from the bird, prick the skin all over before roasting. Also, prick the glands under the wings and 'parsons nose' under the tail.

A good stuffing: 12oz peeled and chopped apples, 6tbsp dark rum, 12oz breadcrumbs, 4 - 6 chopped sage leaves, 1or 2 tbsp powdered mace & 1 beaten egg. Soak the apples in the rum for 3-4 hrs. Mix all ingredients together and stuff the goose cavity, or form into balls and roast for 30-40 mins in a seperate dish.

Serve goose with a 'big' wine like a red burgundy or mature claret.

[andyjevs]

OMG !!!!!.....�50 + for a small goose !!!...looks like i'll be having turkey this year

[spudqueen]

If anyone is near Preston in Lancashire you can get a GREAT goose for a lot less than �50, get down to Goosnargh (no, not joking!) and order your goose direct from the farm.