Left-over-goose curry sounds weird, but this turned out quite nicely, so thanks to Dirty Kitchen Secrets for her white curry suggestion. The korma would probably taste better with chicken though, as described in Darina Allen’s brilliant Ballymaloe Cookery Course book. I recommend drum n bass for grinding spices. Read the rest of this entry »
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I cooked a goose on Christmas day, but what with all the vegetables (roast potatoes in goose fat; sprouts with pancetta and marsala wine; red cabbage with orange and juniper; thankfully plain peas) and various sauces (juniper gravy; port, prune & chestnut stuffing; bread sauce; lemon and apple puree), not much actual bird was eaten. So now I have rather a lot of goose in my fridge and need a goosey recipe. Any ideas?
Tags: Christmas meal, goose
