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Leftover Goose
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Pilsbury



Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex
PostPosted: Mon Dec 26, 16 1:12 pm    Post subject:  Reply with quote    

I would think shredded with pancakes and plum sauce would be high on my list to try with left over goose

Hairyloon



Joined: 20 Nov 2008
Posts: 14404
Location: Today I are mostly being in Yorkshire.
PostPosted: Mon Dec 26, 16 1:29 pm    Post subject: Reply with quote    

Pilsbury wrote:
I would think shredded with pancakes and plum sauce would be high on my list to try with left over goose

Indeed so, but that would be a lot of pancakes.

dpack



Joined: 02 Jul 2005
Posts: 32354
Location: yes
PostPosted: Mon Dec 26, 16 1:53 pm    Post subject: Reply with quote    

any "dripping" is ace and will keep in the fridge for ages so as to be available for roast spuds or hot water hard crust pastry.

thinking of pastry goose is pretty good as one meat in a mixed meats pie.

Nick



Joined: 02 Nov 2004
Posts: 33458
Location: Hereford
PostPosted: Mon Dec 26, 16 2:11 pm    Post subject: Reply with quote    

Just cold with pickles is great. But yes, you can use it anyway you'd use cold duck.

Pancakes, raised pie, turn it into rillettes to keep it.

Do not waste it in a curry. Goose is great. Really great.

Shan



Joined: 13 Jan 2009
Posts: 6812
Location: South Wales
PostPosted: Mon Dec 26, 16 7:43 pm    Post subject: Reply with quote    

Cassoulet with goose chucked in right at the end.

Pilsbury



Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex
PostPosted: Mon Dec 26, 16 9:17 pm    Post subject: Reply with quote    

Hairyloon wrote:
Pilsbury wrote:
I would think shredded with pancakes and plum sauce would be high on my list to try with left over goose

Indeed so, but that would be a lot of pancakes.

and the problem with that would be???
Not sure I would get fed up with them for quite a while

Hairyloon



Joined: 20 Nov 2008
Posts: 14404
Location: Today I are mostly being in Yorkshire.
PostPosted: Mon Dec 26, 16 10:05 pm    Post subject: Reply with quote    

Pilsbury wrote:
Hairyloon wrote:
Pilsbury wrote:
I would think shredded with pancakes and plum sauce would be high on my list to try with left over goose

Indeed so, but that would be a lot of pancakes.

and the problem with that would be???

Not enough plum sauce.

Pilsbury



Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex
PostPosted: Tue Dec 27, 16 11:04 am    Post subject: Reply with quote    

http://www.hoohing.co.uk/-gold-plum-hoi-sin-sauce-c2x18588571

Lloyd



Joined: 24 Jan 2005
Posts: 2693

PostPosted: Tue Dec 27, 16 7:53 pm    Post subject: Reply with quote    

Mixed with herbs and smoked pancetta in sausages.

Bodger



Joined: 23 May 2006
Posts: 13454

PostPosted: Wed Dec 28, 16 6:52 am    Post subject: Reply with quote    

Karen put the left over goose and venison into the slow cooker yesterday morning, along with some of the Christmas veg and last night five of us enjoyed a fabulous casserole.

Bebo



Joined: 21 May 2007
Posts: 12534
Location: East Sussex
PostPosted: Wed Dec 28, 16 9:15 am    Post subject: Reply with quote    

Dinner this evening will be mostly chinese starters (dumplings, prawn toast etc) including goose with pancakes and hoisin sauce.

Had turkey and leek pie last night, but still loads of turkey to use up. Stock making planned for later this afternoon when I get back from clay shooting.

Hairyloon



Joined: 20 Nov 2008
Posts: 14404
Location: Today I are mostly being in Yorkshire.
PostPosted: Wed Dec 28, 16 9:40 pm    Post subject: Reply with quote    

At this rate, I'm going to need another goose...

dpack



Joined: 02 Jul 2005
Posts: 32354
Location: yes
PostPosted: Thu Dec 29, 16 12:18 pm    Post subject: Reply with quote    

it is the season to stock the freezer with such things

Hairyloon



Joined: 20 Nov 2008
Posts: 14404
Location: Today I are mostly being in Yorkshire.
PostPosted: Thu Dec 29, 16 1:05 pm    Post subject: Reply with quote    

dpack wrote:
it is the season to stock the freezer with such things

No -ing room in the freezer here.

Nick



Joined: 02 Nov 2004
Posts: 33458
Location: Hereford
PostPosted: Thu Dec 29, 16 2:44 pm    Post subject: Reply with quote    

The last of ours has just gone with turkey, beef and sausage and some port rillettes into four pasties for the kids and a couple of pies for the freezer. Supplemented with fresh sage, a chopped onion, left over gravy and a chunk of Roquefort in each pie.

And now the New Year cooking has begun...

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