Garth McColgan serves up this traditional Christmas dinner with a twist!
- vodka cherries:
- 100 ml vodka
- 2 tblsp orange juice
- 0.5 tsp mixed spice
- 3 strips orange zest
- 50 ml blackcurrant juice
- 250 g cherries (stoned)
- roast goose:
- 1 fresh whole goose (4kg – 4.8kg approx)
- 1 tblsp sea salt
- 2 onions (halved)
- 2 bulbs of garlic (cut across the width)
- pecan and thyme stuffing:
- 6 cloves garlic (thinly sliced)
- 6 shallots (thinly sliced)
- 200 g smoked streaky bacon (cut into bits)
- 3 tblsp fresh thyme (roughly chopped)
- 200 g pecan nuts (crushed)
- 500 g breadcrumbs
- 600 g sausage meat
- 0.5 tsp crushed black pepper
- Vodka cherries: Put the first five ingredients into a pot and bring to the boil. Remove the pot from the heat and add the cherries, then leave to cool. Reheat before serving.
- Roast Goose: Pierce the skin of the bird all over with a knife and rub 1 tablespoon of sea salt into the skin. Stuff the cavity of the bird with the halved onions and bulbs of garlic, then stud the skin evenly with the cloves.
- Pre heat your oven to 180°C. Put the goose onto a baking tray and roast for 1 hour. Remove from the oven, and with a tablespoon baste the goose with the juices from the baking tray. Reduce the temperature of the oven to 150°C and continue cooking for a further 20 minutes. Take the bird out of the oven and raise the temperature to 220°C. Baste the goose again with the juices from the tray, and return to the oven for a further 10 minutes.
- When the cooking time is up, remove the bird from the oven and cover with tin foil. Allow the bird to rest for 25 minutes before carving.
- Tip: To test when the Goose is cooked pierce the thickest part of the leg with a skewer, when ready the juices should run clear.
- Pecan and thyme stuffing: Once the goose goes into the oven you can start putting the stuffing together. Cook the bacon bits in a pan over a medium heat for 5 minutes. Then add the garlic and shallot and cook for a further 5 minutes.
- Put the bacon mixture and all the other ingredients into a bowl and mix well. Roll the stuffing into 20 evenly sized balls and put onto a baking tray.
- When you reduce the goose cooking temperature down to 150°C put the stuffing balls on to a roasting tray and pour over half the baking juices from the goose.
- Put stuffing balls into the oven. When you increase the temperature of the oven to 220°C turn the stuffing balls in the baking tray to ensure even cooking.
- To serve: Carve the goose and serve with two or three stuffing balls and some vodka cherries on the side.
More by Garth McColgan:
- Latino Chilli Wraps with Guacamole
- Easter Cupcake Delights
- Irish Angus Burgers with Red Onion Marmalade