Now you’ve got two choices. Jamie’s handy guide to roasting meat By JamieOliver.com • April 7, 2017 • In Christmas , Meat , Special occasions To help you get your roast meats spot-on every time, we’ve created a super-useful chart to guide you, covering all the big-hitters, including turkey, duck, goose, chicken, beef, pork, and last but not least, lamb. Jamie Oliver: ‘How to make my roast goose, slow-cooked with Christmas spices’ by Reporter December 21, 2016, 12:36 pm Updated: January 17, 2017, 2:47 pm For brilliant recipes… So what are the alternatives? This succulent bird makes a classic festive showpiece for the big day. Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil. Prick the large lump of fat inside the goose’s cavity with a fork, then pop a halved clementine inside along with some sprigs of rosemary and a little grated ginger. This method is reliable and will give you an experience you definitely won’t forget, whether it’s the first meal from it, or using up the lovely leftovers it gives you (if there are any! Roast for 3 hours (depending on the size of your goose), basting every hour. Peel and finely slice the ginger, then, keeping everything quite coarse, lightly crush it in a pestle and mortar with the cinnamon sticks, star anise, cloves and a good pinch of sea salt and black pepper. Jamie Oliver raises Christmas cooking to the next level with amazing recipes including cheeky cocktails, roast goose and a panettone treat First … Jamie Oliver's Christmas Recipes If you still do not know what to cook for Christmas dinner is category is for you. Skip to 5 minutes in for the start!! Aug 7, 2015 - Jamie Oliver's collection of goose recipes are wonderfully rich, succulent and easy to follow; try them for yourself online today. Roast goose | Goose recipes | Jamie Oliver recipes If you’ve never had roast goose before, it’s an absolute must. Roast goose | Goose recipes | Jamie Oliver recipes If you’ve never had roast goose before, it’s an absolute must. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, How to roast a goose, part 1: Jamie’s Food Team, How to roast a goose, part 2: Jamie’s Food Team, 1 large goose (4-5kg) , halved lengthways by your butcher, 6 cm piece of ginger, 6 large sticks of cinnamon, 6 star anise, 2 teaspoons whole cloves, 2 oranges. Stir a good swig of vinegar into the tray to pick up all the sticky goodness from the base, then drizzle over your meat. Jamie Oliver tells us how to cook Goose for Christmas in this 3-minute film. Jamie Oliver's Pork Buns Recipe makes an impressive company Appetizer, first course, or fun project snack for home using a steamer basket. Peel and quarter the onions, then chop the carrots and celery into large chunks. Grouse is a rich, gamey bird which comes into season in August when the shooting season begins on August 12th - the so-called 'glorious twelfth' - and lasts until around December. Place your leftover goose meat in a large pot and heat on medium high. Here is how to roast a goose for your Sunday lunch. Then, combine goose fat and butter or maple syrup together, and smother the turkey with the glaze before putting it in the oven. Georgie from Jamie Oliver's Food Team shows you how to get the most out of your festive fowl. Jamie shows us his recipe for Chinese style crispy duck pancakes. Christmas goose, turkey, Christmas pudding…..you will find all these recipes right here. Try a traditional alternative to turkey this Christmas with our roast goose recipes. Get your meat out of the fridge and up to room temperature before you cook it. Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil. Mix well, then cook … ). ). Here is how to roast a goose for your Sunday lunch. Jamie Oliver More information Spiced roast goose (With a rich port gravy) "If you fancy a change from turkey on Christmas day, try roast goose – rich and golden with crispy skin, it’s a real treat." Out of all the birds, goose is possibly my favourite – golden, crisp skin and deliciously succulent, dark meat that shreds off the bone. Start cooking the pork a day ahead. Your second choice is to let everything cool in the tray, then place it in the fridge for up to 2 days, with the goose submerged and protected in its own fat, ready to reheat when you need it, getting you ahead of the game and saving you time and oven space another day. To reheat, put the whole tray back in a preheated oven at 180°C/350°F/gas 4 and let the goose crisp up for around 30 minutes, or until hot through, then shred, slice and serve as above. Roast for three hours, basting every hour. To help you get your roast meats spot-on every time, we’ve created a super-useful chart to guide you, covering all the big-hitters, including turkey, duck, goose, chicken, beef, pork, and last but not least, lamb. Serve with spuds, veg and all the usual trimmings. We’ll be serving up the choicest Hard to believe as it is, not everybody likes turkey, or needs such a large bird. Goose Recipes Duck Recipes Wine Recipes Chicken Recipes Jamie Oliver Orange Sauce Recipe Chicken Breeds International Recipes Healthy Smoothies Duck a l'orange My career in domestic goddessing has not been without its glitches. Love your leftovers; they’ll be delicious shredded into a salad or stew. My husband bought back a goose from Hong Kong and I was fretting over what to do with the leftover meat. Prick the clementine all over with a sharp knife, then place into the goose's cavity with a few rosemary sprigs. Place into a large roasting tray with the remaining rosemary, the bay and goose giblets. When you’re ready to cook, preheat the oven to 170°C. Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil. 3. “If you’ve never had roast goose before, it’s an absolute must. Blitz any leftover skin with breadcrumbs, then toast, and use as an epic sprinkle. Rub the skin with olive oil and sprinkle with sea salt and pepper. It's certainly a fatty bird, but don't let that put you off - the flavour is worth it. Roast for 3 hours (depending on the size of your goose), basting every hour. ). Jamie spent months perfecting this recipe, and wants to share it with you! When it begins to sizzle, add garlic, onion and bell pepper. This method is reliable and will give you an experience you definitely won’t forget, whether it’s the first meal from it, or using up the lovely leftovers it gives you (if there are any! Enjoy. Roast goose | Goose recipes | Jamie Oliver recipes If you’ve never had roast goose before, it’s an absolute must. Goose has a wonderfully rich, buttery flavour, bordering on the beefy, thanks to its grass diet. Leave it to rest, covered, for 30 minutes, then serve up while it’s hot and crispy-skinned, in which case simply remove the meat to a board, shred the leg meat and slice the breast. This method is reliable and will give you an experience you definitely won’t forget, whether it’s the first meal from it, or using up the lovely leftovers it gives you (if there are any!). xWE HAVE FINISHED OUR LIVE SHOW! 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