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Recipe supplied by Field to Fork Food.
Ingredients for six Tacos.
6 Goose legs
1 white onion, sliced
Water
For the Fajita rub:
Two tbsp chilli powder
Two tbsp cumin seeds
1 tbsp black peppercorns
2 tsp seat salt
Mix all the ingredients in a mortar & pestle or a spice grinder. Place to one side.
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For the pickle:
1 cup white wine vinegar
1/2 cup rice wine vinegar
2 tbsp syrup or honey
1 tbsp chilli flakes
1 cup water.
Red/white onion, thinly sliced
Grated carrot
1 yellow pepper, sliced
Add all components in a saucepan, bring to a gentle simmer then remove from heat. Chop all of your vegetables and place them in a large kilner jar, pour the liquid on top and seal shut then put in the fridge.
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For the sauce:
4 tbsp ketchup
1 tbsp Worcester sauce
2 tsp Dijon mustard
Handful soft brown sugar
Splash of hot sauce
Mix all ingredients in a pan and cook over a low heat until the sugar dissolves.
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Rub the fajita seasoning on your goose legs and place in a slow cooker on top of a bed of sliced onions. Cover with 200ml water and cook for 9 hours.
When the meat is cooked, remove from the slowcooker and shred the meat off the bone. Pour out most of the liquid from the slowcooker then return the meat and pour your sauce on top and mix well.
Grab your soft shell tortilla and assemble your meal.
Ingredients for six Tacos.
6 Goose legs
1 white onion, sliced
Water
For the Fajita rub:
Two tbsp chilli powder
Two tbsp cumin seeds
1 tbsp black peppercorns
2 tsp seat salt
Mix all the ingredients in a mortar & pestle or a spice grinder. Place to one side.
———————————————
For the pickle:
1 cup white wine vinegar
1/2 cup rice wine vinegar
2 tbsp syrup or honey
1 tbsp chilli flakes
1 cup water.
Red/white onion, thinly sliced
Grated carrot
1 yellow pepper, sliced
Add all components in a saucepan, bring to a gentle simmer then remove from heat. Chop all of your vegetables and place them in a large kilner jar, pour the liquid on top and seal shut then put in the fridge.
———————————————-
For the sauce:
4 tbsp ketchup
1 tbsp Worcester sauce
2 tsp Dijon mustard
Handful soft brown sugar
Splash of hot sauce
Mix all ingredients in a pan and cook over a low heat until the sugar dissolves.
————————————————
Rub the fajita seasoning on your goose legs and place in a slow cooker on top of a bed of sliced onions. Cover with 200ml water and cook for 9 hours.
When the meat is cooked, remove from the slowcooker and shred the meat off the bone. Pour out most of the liquid from the slowcooker then return the meat and pour your sauce on top and mix well.
Grab your soft shell tortilla and assemble your meal.
