oFESTIVE FOODo DON’T NEGLECT THE VEG!
Christmas is the one time of yearwhenwe allmake a real effort with themeal, somake sure you don’t neglect the humble vegetables. The sides you serve couldmake all the difference and the quality of ingredients is a good place to start. If possible buy your veg locally, thatway youwill knowit is as fresh as possible. And if you haven’t got time to head to your local farmshop,why not try out a veg box scheme in your area? Manywill allowyou to trial a box before committing tomake sure you are happy, and Christmas could be the perfect place to start. We knowthat ShillingfordOrganics,who provide award winning veg boxes in Exeter and the Teign Valleywill be featuring potatoes, carrots, onions, leeks, sprouts, cabbage, cauliflower and parsnips in their Christmas box, and you can expect similar fromothers across theWest Country - everything you need for the big day!Why buy locally?We asked Bridget Rendall of Shillingford, “Because you are guaranteed freshness and taste,” she said, andwe couldn’t agreemore!
Winematch
Ourwine expert Alan of Clifton Cellars in Bristol says: “An unbelievably goodwine to gowith goose is a German
Riesling, the richer the better. Not a dry NewWorld one but a full-on, high-quality Spatlese German.
“For reds, a safe bet is Rioja, the higher the quality the better, so first choicewould be Gran Reserva, then Reserva then crianza.”
warmed gravy boat to serve.
Serve the goosewith apple sauce and sage and onion stuffing. Braised red cabbage goes particularlywellwith roast goose.
further 1.5–2 hours or until the goose is cooked. Test the goose by inserting a fine skewer into the thickest part of the thigh – the juices should run clearwhen the goose is cooked.
6 Lift the cooked goose on to a serving board or platter, tightly coverwith foil and leave to rest for about 20minutes.
7Make the gravywhile the
goose is resting. Pour off all but 2 tablespoons of fat fromthe roasting tin, put the tin over a mediumheat and add the flour. Cook for about 1minute, stirring well to scrape any sediment fromthe tin. Gradually pour in the stock,whiskwell, bring to the boil, then simmer for 2–3 minutes or until the required consistency is reached. Season to taste and strain into a
Preparing ahead: The goose can be prepared for the oven the day before, to the end of step 1 (without the seasoning). Cover loosely and keep in the fridge, and season before roasting.
TIP
Goose fat is excellent for roasting potatoes. Store excess in the fridge for up to 2months.
Mary Berry’s Christmas Collection, publisher: Headline
KEVIN DUNDON’S CHRISTMAS TURKEY
Kevin says: “There is something wonderfully satisfying about putting a beautiful turkey in themiddle of the table on Christmas Day and serving yourwaiting family. If cooked properly, it can be a deliciously moist bird, so followmymethod below.”
250g butter 3tbsp chopped sage 1whole turkey, about 6.5kg Salt and black pepper
FOODLOVERMAGAZINE.COM | 13
SERVES 8-10
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