Winter Recipes from The Blue Ball Inn

We remember when a turkey was a funny looking, funny sounding critter that we only saw on Tv but soon they would be the center-piece on everyone’s Christmas table on the big day. But why? First of all they’re too big. Secondly they are difficult to cook and have a nasty habit of poisoning you if you don’t cook them long enough or de-hydrating your face with their dryness if you err on the side of caution and leave them in the oven that little bit longer “just to be sure”. And they don’t taste all that great. Not that we have anything against turkeys on a personal level. We just think that there were better options until this cheap, American thanksgiving immigrant muscled its way in.

Traditionally, the British bird of choice at Christmas time was goose. They are packed with flavour, and moist, even when cooked well done, because of their high fat content. And when we say high we mean high! A decent sized goose is going to seep at least a pint of fat, maybe two, (which is why we cook it on a rack) but look at this in a positive way. Potatoes roasted in goose fat are a revelation, as are root vegetables. The French use it to slow cook duck legs and pork (called “confit”) and if your Gran is anything like ours, and can’t get her head around cooking things in goose fat, there will be plenty for the old dear to rub on her chest in the winter months to keep Jack Frost at bay!

For the Goose
1 goose
2 tspn salt
1/4 tspn ground white pepper
1 tspn five spice
½ orange
1 sprig of thyme
3 tblspn warmed honey

1. Weigh the goose. An initial 10 minute blast with your oven on full then 25 minutes per kg at 170°c will give you a bird cooked medium. Reduce or increase the cooking time by 5 minutes either way for medium rare or well done.

2. Stuff the orange and thyme into the cavity of the goose then place on a rack set inside of a roasting tray. Gently score the skin of the goose in a criss cross pattern with a sharp knife, mix together the salt, pepper and five spice and sprinkle over evenly. Roast for the required time, basting with the cooking juices/fat every 30 minutes or so then, halfway through the total cooking time, brush the goose all over with honey to give a crispy skin. Remove from the oven, cover loosely with foil and rest for 30 minutes before serving. Strain the fat through a fine sieve and reserve.

For the Roast potatoes
500g Maris Piper potatoes, peeled an cut into large chunks
6 tblspns goose fat
Salt and pepper to taste

Cover the potatoes with cold water, bring to the boil and cook until they just start to break up around the edges. Strain then carefully turn out onto a tray to cool and dry a little. Place the goose fat in a roasting tray and when hot carefully add the potatoes, gently tossing to coat. Season with salt and pepper and roast at 200°c, carefully turning from time to time, until crispy.

For the Sprouts
8oz pancetta, cut into thin matchsticks
1 small onion, finely diced
500g Brussels sprouts, cut in half through the stalk
2 knobs of butter
½ pint chicken stock
Salt and pepper to taste

Place the onion and butter over a medium heat and cook until beginning to soften. Add the pancetta and continue cooking until beginning to brown. Add the stock and bring to the boil. Throw in the sprouts, toss around, then cook until the liquid has evaporated, tossing regularly. Stir in a knob of butter and season to taste with salt and pepper.

Cranberry and Port sauce
Any fruity sauce makes an ideal accompaniment but this is our favourite:
250g frozen cranberries
Zest of 1 small orange
100ml Port
150g caster sugar
Juice of ½ lemon

Throw everything into a saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes or so, until the cranberries begin to burst. Feel free to adjust the sugar for a sweeter or more tart sauce, just taste as you go.

All that is left to do is make a gravy, dish up, and enjoy a proper Christmas (or anytime) dinner. Bon appetite.

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