*Alaskan Smoked Porter
– USA
To Øl Smoke on the Porter –
Denmark
Okell’s Aile – UK
Aecht Schlenkerla Märzen
– Germany
Ölvishot Brugghús Lava –
Iceland
+ Chimay Blue – Belgium
Unibroue Maudite –
Canada
La Trappe Dubbel –
Netherlands
Gordon’s Scotch Ale –
Belgium
Brouwerij Kees Wee
Heavy – Netherlands
Cook
It’s difficult to dictate what to
pair with the goose because
it depends on whether
you choose to cook it with
cabbage or something else,
but, in general, any of the
dark strong ale will work
or, my preferred match, is a
Flanders red or Oud Bruin,
but they can be an acquired
taste.
Big Smoke Milk Stout – UK
Left Hand Milk Stout – USA
Batch Brewing Elsie the
Milk Stout – Australia
Cassels & Sons Milk Stout –
New Zealand
Bristol Beer Factory Milk
Stout – UK
Castle Milk Stout – South
Africa
Cook Your Goose
THE KIT LIST
Ale and Hearty
Judge 650ml Insulated
Gravy Jug
RRP: £22.50
Harts Price: £27.00
Stellar Hard Anodised 42 X
30cm Roasting Tray Deep
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Harts Price: £37.50
Eddingtons Meat
Thermometer
that will accommodate the liquid you can find.
11. Press hard on the veg to extract all the flavour before discarding
them. Allow the liquid to cool and then put it in the fridge overnight.
12. On the big day, take the goose out of the refrigerator just before you want
to re-heat it and allow it to come to room temperature.
13. Meanwhile, preheat the oven to 180°C (350°F/Gas 4).
14. Sprinkle the breast and legs lightly with fine salt, then put the goose in the
oven for 40 minutes or until you can stick a knife into the leg meat and take it
out hot.
15. While the goose is re-heating, take the jug of cooking juices out of the
fridge and there should now be a truly glorious layer of goose fat on top.
16. Leave it to warm up for a few moments and then gently run a sharp knife
around the edge of the jug to remove the fat, carefully, in a disc from the top.
Use this for the roast potatoes.
17. Put the juices in a pan and reduce to your favoured consistency for gravy.
It’s smart to have some chicken stock, any leftover non-bitter beer or water
on hand just in case you need more volume but it should enough. Add the
Flanders red just before you are about to dish up.
18. Rest your goose, uncovered so the skin stays crisp, for about 10 minutes
(although it will stay warmer for longer if you need a bit more time.
If so, you could carve it and put it in a heated dish).
19. Then serve it with red cabbage, roast potatoes and all the trimmings and
yes, that means Brussels sprouts too in my world!
23
www.hartsofstur.com
RRP: £9.95
Harts Price: £12.00
Furi Pro Carving Set
RRP: £69.95
Harts Price: £34.94
Le Creuset Signature Cerise
Cast Iron 23cm Skillet
Harts Price: £105.00