1 goose with giblets
350 g prunes
1.5 litres water
1/2 lemon
salt and pepper
1 lb (450 g) cooking (tart) apples
1 tbsp redcurrant jelly
350 g prunes
1.5 litres water
1/2 lemon
salt and pepper
1 lb (450 g) cooking (tart) apples
1 tbsp redcurrant jelly
for the red cabbage
1.5kg red cabbage
1/2 stick (2 oz) 50 g butter
1/4 cup (45 g) Demerara (raw) sugar
75 ml water
75 ml malt or cider vinegar
salt and pepper
1/2 stick (2 oz) 50 g butter
1/4 cup (45 g) Demerara (raw) sugar
75 ml water
75 ml malt or cider vinegar
salt and pepper
method
1. Soak the prunes overnight.
2. Remove the giblets from the goose and simmer them in 1.5 litres water until the liquid is reduced by half.
3. Weigh the goose and calculate the cooking time at 20 minutes for every 500 g.
4. Remove the excess fat usually found around the vent.
5. Rinse the inside of the bird, then rub the skin with lemon. Season with salt and pepper.
6. Remove the stones from the prunes and chop the flesh.
7. Peel and core the apples and chop them roughly.
8. Mix with the prunes and season to taste.
9. Stuff into the body of the bird.
10. Place in a very hot oven, 230°C, Gas 8, reduce the temperature immediately to moderate, 180°C, Gas 4, and cook for the calculated time.
11. Meanwhile, prepare the red cabbage, shred finely.
12. Melt the butter in a large flameproof casserole.
13. Add the sugar and cabbage and stir well.
14. Add the water, vinegar, and seasoning, cover and cook in the bottom of the oven for about 2 hours, stirring occasionally.
15. When the goose is cooked, drain off the excess fat, retaining the juices in the pan.
16. Add the redcurrant jelly and stir until it melts.
17. Serve the gravy and red cabbage separately.
2. Remove the giblets from the goose and simmer them in 1.5 litres water until the liquid is reduced by half.
3. Weigh the goose and calculate the cooking time at 20 minutes for every 500 g.
4. Remove the excess fat usually found around the vent.
5. Rinse the inside of the bird, then rub the skin with lemon. Season with salt and pepper.
6. Remove the stones from the prunes and chop the flesh.
7. Peel and core the apples and chop them roughly.
8. Mix with the prunes and season to taste.
9. Stuff into the body of the bird.
10. Place in a very hot oven, 230°C, Gas 8, reduce the temperature immediately to moderate, 180°C, Gas 4, and cook for the calculated time.
11. Meanwhile, prepare the red cabbage, shred finely.
12. Melt the butter in a large flameproof casserole.
13. Add the sugar and cabbage and stir well.
14. Add the water, vinegar, and seasoning, cover and cook in the bottom of the oven for about 2 hours, stirring occasionally.
15. When the goose is cooked, drain off the excess fat, retaining the juices in the pan.
16. Add the redcurrant jelly and stir until it melts.
17. Serve the gravy and red cabbage separately.
serving amount
serves 6 - 8
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