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Serves 5 - 6.
Ingredients
• 2.5 kg oven-ready goose
• black pepper
• 6 Granny Smith apples
• 1 small bunch of rosemary
• 1 tsp of chopped rosemary
• 1 onion, quartered
• 450 ml dry cider
• 2 tbsp clear honey
• 25 g butter
• 85 g caster sugar
• 4 Bramley apples, quartered
For the goose gravy:
• goose giblets, (minus the liver)
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 tbsp flour
• 3/4 ltr chicken stock
• 3/4 ltr dry cider
• 1 bay leaf
• 4 black peppercorns
• 1 tsp tomato purée
• black pepper
Method
1. Preheat the oven to 200°C/gas 6.
2. Rinse the goose under cold running water and pat dry with kitchen paper. Prick the goose all over with a fork.
3. Season the cavity well with salt and freshly ground pepper. Place the Granny Smith apple quarters, bunch of rosemary and onion quarters inside the cavity.
4. Massage salt over the goose. Place the goose on its side on a rack in a roasting tray.
5. Roast the goose for 20 minutes, then turn over onto its other side and roast for a further 20 minutes.
6. Reduce the temperature to 180°C/gas 4. Turn the goose onto its back, basting thoroughly with its own fat.
7. Roast the bird for one and a half hours, basting every 20 minutes. Drain off the excess goose fat throughout the cooking period.
8. Drizzle the cider over the goose, then brush over the honey. Roast the bird for a further 5-7 minutes, until crisp and golden.
9. Remove the goose from the oven and set aside to rest for 20 minutes, keeping warm.
10. Now make the gravy. Having removed the goose from the roasting tray and spooned off the excess fat, place the roasting tray on a hob.
11. Add in the onion, giblets and carrots and fry gently, stirring often, until browned.
12. Mix in the flour and fry, stirring, over a low heat for 3-4 minutes.
13. Gradually stir in the stock, mixing well until thoroughly blended.
14. Add in the cider and bring to the boil. Add in the bay leaf, peppercorns and tomato puree, mixing well. Simmer gently for 6-7 minutes. Season with salt and freshly ground pepper. Strain the gravy.
15. Meanwhile, place the butter in a frying pan and add in the sugar. Cook, stirring, until the sugar has dissolved. Bring to the boil and cook until the mixture begins to caramelise and turns an amber colour.
16. Add in the Bramley apple quarters and fry, stirring often, until the apple has softened slightly and is coated in the caramel. Sprinkle over the chopped rosemary and remove from the heat, keeping warm.
17. Serve the roast goose with the gravy and caramelised apples.
Ingredients
• 2.5 kg oven-ready goose
• black pepper
• 6 Granny Smith apples
• 1 small bunch of rosemary
• 1 tsp of chopped rosemary
• 1 onion, quartered
• 450 ml dry cider
• 2 tbsp clear honey
• 25 g butter
• 85 g caster sugar
• 4 Bramley apples, quartered
For the goose gravy:
• goose giblets, (minus the liver)
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 tbsp flour
• 3/4 ltr chicken stock
• 3/4 ltr dry cider
• 1 bay leaf
• 4 black peppercorns
• 1 tsp tomato purée
• black pepper
Method
1. Preheat the oven to 200°C/gas 6.
2. Rinse the goose under cold running water and pat dry with kitchen paper. Prick the goose all over with a fork.
3. Season the cavity well with salt and freshly ground pepper. Place the Granny Smith apple quarters, bunch of rosemary and onion quarters inside the cavity.
4. Massage salt over the goose. Place the goose on its side on a rack in a roasting tray.
5. Roast the goose for 20 minutes, then turn over onto its other side and roast for a further 20 minutes.
6. Reduce the temperature to 180°C/gas 4. Turn the goose onto its back, basting thoroughly with its own fat.
7. Roast the bird for one and a half hours, basting every 20 minutes. Drain off the excess goose fat throughout the cooking period.
8. Drizzle the cider over the goose, then brush over the honey. Roast the bird for a further 5-7 minutes, until crisp and golden.
9. Remove the goose from the oven and set aside to rest for 20 minutes, keeping warm.
10. Now make the gravy. Having removed the goose from the roasting tray and spooned off the excess fat, place the roasting tray on a hob.
11. Add in the onion, giblets and carrots and fry gently, stirring often, until browned.
12. Mix in the flour and fry, stirring, over a low heat for 3-4 minutes.
13. Gradually stir in the stock, mixing well until thoroughly blended.
14. Add in the cider and bring to the boil. Add in the bay leaf, peppercorns and tomato puree, mixing well. Simmer gently for 6-7 minutes. Season with salt and freshly ground pepper. Strain the gravy.
15. Meanwhile, place the butter in a frying pan and add in the sugar. Cook, stirring, until the sugar has dissolved. Bring to the boil and cook until the mixture begins to caramelise and turns an amber colour.
16. Add in the Bramley apple quarters and fry, stirring often, until the apple has softened slightly and is coated in the caramel. Sprinkle over the chopped rosemary and remove from the heat, keeping warm.
17. Serve the roast goose with the gravy and caramelised apples.
