Roast Goose with Potato and Apple Stuffing,w BRAMLEY APPLE SAUCE, Yorkshire Pudding, & Irish Mist Trifle, Sponge Cake, or Tralee Trifle (Irish Christmas)

Roast Goose with Potato and Apple Stuffing,w BRAMLEY APPLE SAUCE, Yorkshire Pudding, & Irish Mist Trifle, Sponge Cake, or Tralee Trifle (Irish Christmas)

Roast Goose with Potato and Apple Stuffing
This recipe is adapted from Darina Allen’s Festive Foods of Ireland cookbook. Ms. Allen runs the world-renowned Ballymaloe Cookery School in Co. Cork.

1 goose weighing about 10lbs with giblets, neck, heart and gizzard. Note that while a goose looks quite big, it has a large cavity, so allow 1lb of uncooked weight per person.
1 small onion
1 carrot
Bouquet garni consisting of 1 sprig of thyme, 3 or 4 parsley stalks, a small piece of celery and 6 or 7 peppercorns
Roux, if desired, for thickening

2 lbs potatoes
1/2 stick butter
1 lb onions
1 lb Granny Smith cooking apples, peeled and chopped
1 tbs chopped parsley
1 1/2 tablespoons lemon balm
salt and freshly ground pepper

Scrub potatoes and boil in salt water until cooked. Drain water and mash potatoes, including skins. Melt butter and simmer onions in covered saucepan over gentle heat for 5 minutes. Add apples and cook until they break down into a fluff then stir in the mashed potatoes and herbs. Season with salt and pepper. Allow to get quite cold before stuffing goose.

Remove giblets, neck, heart and gizzard from goose cavity. Put goose into large saucepan with giblets, onion, carrot, bouquet garni and peppercorns. Cover with cold water, bring to a boil and simmer for about 2 hours.
Remove bird from stock, pat dry and place in roasting pan. Strain stock and store in refrigerator until it’s time to make the gravy.
Preheat oven to 350 degrees. Season goose cavity with salt and pepper and fill with cold stuffing. Sprinkle sea-salt over breast and rub into skin. Roast for 2 to 2-1/2 hours. During roasting, pour off excess fat three or four times. (Store fat in refrigerator – it keeps for months and is wonderful for roasting or sauteing potatoes).
To test whether goose is cooked, prick the thigh at thickest part. If the juices that run out are clear, it’s ready. If they’re pink, it needs a little longer. When bird is cooked, remove to a large oven-proof platter and place in oven on low heat to keep warm while you make the gravy.

Pour or spoon off remaining fat in the pan. Add about 2 cups of strained giblet stock to the roasting pan. Bring to a boil, and, using a small whisk, scrape the pan well to dissolve any meaty deposits. Taste for seasoning and if desired, thicken with a little roux. If the gravy seems weak, boil for a few minutes to concentrate the flavor. It if seems too strong, add a little more water or stock. Serves 8 to 10. Source

Another version Roast goose with potato & stuffing Gordon’s Christmas roast goose Gordon Ramsay shows you how to cook the chef’s choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months.

4-5.5kg fresh goose
4 lemons
3 limes
1 tsp Chinese five-spice powder
small handful each of parsley sprigs, thyme and sage, plus extra for garnishing
a little olive oil, for browning, optional
3 tbsp clear honey
1 tbsp thyme leaves
Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.

If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little – this helps the bird cook better.

Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.

Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.

Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.

Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.

Heat oven to 240C/fan 220C/gas 9.

If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.

Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.

Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.

Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat – save this for the potatoes and other veg.

At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold but will be moist and much easier to carve. Source

Another version Roast goose with potato & stuffing

4.5 kg oven-ready goose , neck, giblets and wishbone removed and saved for the stock
For the stock
1 onion , sliced
1 carrot , sliced
1 bouquet garni (a sprig of thyme ; 3-4 parsley stalks; 1 celery stick, sliced; and 6-7 peppercorns – all in a muslin bag)
For the potato stuffing
25g butter
450g onions , chopped
450g cooking apples , peeled and chopped
2 tsp thyme or lemon thyme leaves
2-3 tbsp fresh orange juice
900g floury potatoes , halved if large
3 tsp finely grated orange zest
To serve
bay leaves
Bramley apple sauce
Make the stock. Put the neck, giblets and wishbone from the goose into a large saucepan with the vegetables and bouquet garni. Cover with cold water and bring to the boil then simmer, half covered, for 11⁄2-2 hours. Strain the stock when it is ready. (You can make and strain the stock up to 24 hours ahead, and keep it in a covered container in the fridge.)

Make the stuffing. Melt the butter in a heavy saucepan, add the onions, cover and sweat on a gentle heat for about 5 minutes. Tip in the apples, thyme and orange juice and cook, covered, until the apples are soft and fluffy – about 10 minutes.

Boil the potatoes in their skins for about 20 minutes until tender. Drain and peel when cool enough to handle, then mash and add to the fruit and onion mixture with the zest and seasoning. Allow to get quite cold before stuffing the goose.

Preheat the oven to 180C/gas 4/fan 160C. Season the cavity of the goose with salt and freshly ground pepper and rub a little salt into the skin. Stuff the cavity loosely and roast for about 2 hours. To test if it’s done, prick a thigh at the thickest part: the juices that run out should be clear. If they are still pink, the goose needs a little longer.

Put the goose on a serving platter and put it in a very low oven while you make the gravy. Spoon the fat from the roasting tin and save it in a covered container in the fridge – it will keep for months and is great for roast potatoes. Pour about 600ml/1 pint of the strained stock into the tin and bring to the boil on the hob. Using a small whisk, scrape the tin well to dislodge the flavourful meaty deposits. Taste, then strain and serve in a hot gravy boat. Serve the goose garnished with bay leaves and hand the gravy and apple sauce separately.

Peel, quarter and core 450g/1lb cooking apples. Cut each piece in half and put in a stainless steel saucepan with 1-2 dessert spoons water and 50g/2oz caster or granulated sugar. Cover and cook over a low heat for about 10 minutes. As soon as the apples have broken down, beat into a purée, stir and taste for sweetness. Depending on how tart the apples are, you may need to add more sugar. Serve warm. Apple sauce freezes perfectly, so make more than you need and freeze in small plastic cartons.

Parsnip, potato & St Gall cheese gratin


Yorkshire Pudding
This recipe is adapted from The New York Times Cookbook edited by Craig Claiborne.

2 eggs
1 cup of whole milk
1 cup flour
1/2 teaspoon salt
Beef drippings

Preheat oven to 450 degrees F
Beat the eggs with the milk
Sift together flour and salt. Stir into egg mixture
Beat batter until well blended
Discard most of the fat from the pan in which the beef was roasted
Heat an 11×7 baking pan and pour into it 1/4 cup of beef drippings
Pour in egg mixture and bake for ten minutes
Reduce oven to 350 degrees F and bake 15 to 20 minutes longer, or until puffy and delicately browned.
Cut into squares and serve immediately with roast beef. Serves 6 to 8.

Irish Mist Trifle

This is adapted from a recipe for Irish Whiskey Trifle which appears in Classic Irish Recipes, a cookbook by Georgina Campbell.

1/2 cups whole milk
1 vanilla pod or a few drops of pure vanilla extract
3 eggs
2 tablespoons sugar

Sponge Cake

3 large eggs
1/2 tsp Lemon flavoring
1/3 cup Hot water
3/4 cup Sugar
1/2 tsp Salt 1 tsp
Vanilla extract
1 1/2 tsp
Double acting baking powder
1 1/4 cup White cake flour

Additional Ingredients:
1 8-oz jar All-Fruit Raspberry Preserves
1/2 cup Irish Mist
1 small container of fresh raspberries (or frozen – thawed and drained)
1 16-oz can of apricots in fruit juice, drained
1 cup heavy cream
Blanched almonds, fresh raspberries and slices of kiwi fruit to decorate.

Make the sponge on the day before you plan to serve the trifle

  1. Preheat oven to 350 degrees F. Grease and flour 8×8 inch pan.
  2. Blend flour, baking powder and salt, set aside.
  3. Beat eggs electric mixer in small bowl until very thick and lemon colored; pour into large bowl. Gradually beat in sugar. Slowly blend in water, vanilla, and lemon flavoring on low speed. Quickly blend in dry ingredients; mix thoroughly. Pour into prepared pan and put in oven immediately. Bake 25 to 30 minutes until toothpick inserted in center comes out clean; do no
    Make the custard. Pour the milk into a pan and bring it almost to a boil. Remove from the heat. Whisk the eggs and sugar together lightly in a bowl. Gradually whisk the milk into the egg mixture. Rinse out the pan with cold water, return to mixture to it and stir over very low heat until the mixture thickens. Do not allow it to boil. Turn the custard into a bowl and add vanilla extract to taste. Set aside to cool, stirring occasionally to prevent a skin forming.

Assembling the trifle
Halve the sponge cake horizontally. Our good friend, Jane FitzGerald, recommends using dental floss – it is easier and faster than a serrated knife.
Spread with raspberry jam and make a sandwich. Cut into slices and arrange them on the bottom and around the sides of a large glass dessert bowl. Sprinkle generously with Irish Mist. Cut the apricots into quarters and mix lightly with the raspberries. (Reserve a handful of raspberries for decorating the top). Spread the fruit over the sponge cake to make as even a layer as possible. Pour on the custard, cover and then chill.

Right before serving, whip the cream, spread it over the custard layer and then decorate with blanched almonds, the reserved fresh raspberries and slices of kiwi fruit. Serves 6 to 8.

Photo Credit: Jump Into Ireland/Carton House

Rib Roast
Trifle from
Irish Trifle Recipe adapted from Classic Irish Recipes


Tralee Trifle
1 package (3 ounces) split lady fingers or 20 champagne wafers

½ cup Irish Mist, divided

¼ cup seedless red raspberry jam

2 16-ounce cans sliced Elberta peaches, drained

1 package (3¾ ounces) instant vanilla pudding mix

1 cup milk

2 cups heavy cream, divided

1 teaspoon sugar

¼ teaspoon vanilla


1 tablespoon raspberry jam

1 teaspoon water

Drizzle lady fingers with ¼ cup Irish Mist. Line bottom and sides of a glass serving dish with lady fingers. Spread with jam. Cover with peach slices.

Beat pudding mix with milk, 1 cup heavy cream and remaining ¼ cup of Irish Mist, until thickened. Pour over peaches. Beat remaining cream with sugar and vanilla until stiff. Top pudding with whipped cream.

Chill several hours or overnight. To garnish, combine garnish ingredients. Drizzle over the whipped cream. Makes 8-10 servings.

Irish Mist Alexander
1 ounce Irish Mist

1 ounce light cream

1 ounce dark crème de Cacao

Shake ingredients with cracked ice. Strain into cocktail glass. Sprinkle with nutmeg. Source