CHRISTMAS AT KINLOCH LODGE


Roast goose with rice, apple and date stuffing


Goose


A goose usually weighs 11lbs and feeds six with stuffing. Cook at 220o heat to 200o


Stuffing


2oz/50g butter or Benecol 2 medium-sized onions, skinned and diced 4 cooking apples, peeled, chopped and cored 6oz/175g dates, stoned and chopped ½tsp thyme ½tsp salt Freshly ground black pepper 1lb/450g basmati rice, boiled in salted water till nearly cooked then drained Grated rind of 2 lemons Method: Melt butter in a saucepan and add diced onions. Cook for 5 minutes, then add the peeled, chopped and cored cooking apples. Cook till the apples are soft and falling into pulp, then add chopped dates, thyme, salt and pepper. Cook for about 5 minutes, then take pan off the heat, and


C for 1 ½ hours, then drop the C and cook for a further 45 minutes.


stir the apple and date mixture into the drained cooked rice, together with the grated lemon rind. Leave to cool completely, pack into a strong polythene bag, label and freeze. Allow the stuffing to thaw overnight at room temperature.


Bread Sauce Serves 10–12


2pts/1.2l milk 2 onions, skinned and stuck with about 24 cloves 1lb/500g white breadcrumbs from a day old loaf, weighed when crumbed Salt and plenty freshly ground black pepper 4oz/100g butter, cut in pieces Method: Put the milk into a saucepan with the 2 onions, stuck with the cloves, and warm it over a gentle heat till it forms a skin, then take pan off the heat and leave for 2 hours to infuse the milk with the onion and clove flavours. Then remove and discard the onions, stir in the breadcrumbs, salt and pepper, and the pieces of butter. The butter won’t melt now, but don’t worry, it


will when the bread sauce is reheated to serve. Butter an ovenproof dish well, and pour the bread sauce into it. Cover, label and freeze. Take the bread sauce out of the freezer the day


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