2 frozen goose joints
salt
pepper
4 tbsp sesame oil
7 oz (200 g) greens
1 pint (500 mi) chicken stock
1/2 pint (250 ml) red wine
7 oz (200 g) fruit and nut mix
ground aniseed
ground coriander
7 oz (200 g) sour cream
salt
pepper
4 tbsp sesame oil
7 oz (200 g) greens
1 pint (500 mi) chicken stock
1/2 pint (250 ml) red wine
7 oz (200 g) fruit and nut mix
ground aniseed
ground coriander
7 oz (200 g) sour cream
method
1. Wash and dry the joints. Season with salt and pepper. Heat the sesame oil in a roasting tin and roast the joints from all sides. Preheat the oven to gas mark 4 (350° F or 180° C. Clean and wash the greens.________________________
2. Add the chicken stock and red wine. Chop the greens and add together with the fruit and nut mix. Season with salt, pepper, ground aniseed and ground coriander.
3. Place in the centre of the oven and bake for approximately 60 minutes. Then take out the joints and keep them warm.
4. Bring the stock to the boil, blend and add the sour cream to give it the last touch. Baked potatoes make for an ideal accompaniment.
2. Add the chicken stock and red wine. Chop the greens and add together with the fruit and nut mix. Season with salt, pepper, ground aniseed and ground coriander.
3. Place in the centre of the oven and bake for approximately 60 minutes. Then take out the joints and keep them warm.
4. Bring the stock to the boil, blend and add the sour cream to give it the last touch. Baked potatoes make for an ideal accompaniment.
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