Recipes from professional Chef Tallyrand:
COLONIAL
GOOSE
.
. . a strange name for a roasted, stuffed leg of New
Zealand mutton. It was called 'Colonial Goose' by the
early settlers wives as a way of dressing up the fact
that mutton was being served yet again!
Purchase
a de-boned leg from local butcher. Ask them to French
bone it - this is when it is de-boned but the shin end
is left in and trimmed for presentation and looks spectacular.
Ingredients
for Colonial
Goose
| leg
of mutton, lamb or hogget |
1
|
pc |
| breadcrumbs |
200
|
gm |
| diced
bacon |
100
|
gm |
| chopped
onion |
1
|
pc |
| chopped
parsley |
1/2
|
cup |
| grated
nutmeg |
1
|
tsp |
| grated
lemon peel |
1
|
tsp |
| egg |
1
|
pc |
How to make Colonial
Goose
- Pre-heat
oven to 160°C
- Mix
all the dry ingredients together, add the egg and
sufficient milk to moisten it
- Stuff
the leg with the stuffing and tie it securely
- Place
in a roasting tray with a little water and cover with
tin foil
- Roast
in the oven for 40 minutes for every kg (2 pounds)
Chef's
Tip:
Various herbs may also be added for additional flavour;
garlic, rosemary, coriander, parsley, basil etc. These
may be chopped or bruised and used in three ways depending
on the joint used: sprinkled onto the outside, inserted
under the skin or onto the flesh before rolling and
trussing (for boned out joints).
Any traditional bread stuffings may also be used
with the roast.
| Legend: |
|
|
|
| |
lt |
=
|
litres |
| |
ml |
=
|
millelitres |
| |
kg |
=
|
kilograms |
| |
gm |
=
|
grams |
| |
tsp |
=
|
teaspoon |
| |
tbs |
=
|
tablespoon |
| |
sq |
=
|
sufficient
quantity (add to taste) |
| |
pc |
=
|
piece,
meaning a whole one of |
Enjoy
and bon appetit . . . . .
Published
01 March 2004
|
