Calis Beach and Fethiye Turkey Discussion Forum
General Topics => All things that have nothing to do with Turkey => Topic started by: Colwyn on December 10, 2010, 12:41:21 PM
-
We have never had a goose on Christmas Day but thought we would try one. Not having had one before we were reluctant to pay £50 for a fresh one down at the market. How about a frozen one? We see that Lidl's have a special offer: 4 kilo goose @ £13. So Christmas dinner sorted.
-
Goose is good but got to be fresh, frozen not a lot of taste, you could probably stuff with herbs etc to get extra taste.
-
Planning on having it with two stuffings: one sausagemeat with apricots, bacon, chestnuts, parsley and thyme; the other shallot, sage, hazelnut and orange. If we like the goose we might move upmarket to a fresh one next time.
-
We always have goose at Christmas and years ago used to pay a lot of money for a fresh one from a local farm. My neighbour's daughter got a student job at the Farm and we found out they killed all the birds, so Turkeys, Chickens, Ducks and Geese about 3 weeks before Christmas and transported them to a local Deep Freeze/Cold Storage Unit. Then had them returned and defrosted them for Christmas week pick-up. Apparently, there is no time at this place to kill all the birds and prepare them just before Christmas. We always thought we were buying a fresh bird!! Since then we have bought ours from Lidl's. We always find them really good. We love goose far tastier than Turkey and no horrible left overs days later.
Remember when you prepare it to prick the sides to let the fat and juices out whilst cooking. Also cook it on a trivet so it does not sit in the fat. I usually take the goose out halfway through and pour off the fat, as it gets smoky in the kitchen if you don't. I freeze the fat in small portions and use it for roasting potatoes.
Bought ours from Lidls last week. Aldi also sell them. ;):D
-
never ever tasted it. Is it dry like turkey or greasey like duck? Is it a strong taste?
-
Do your roast potatoes in the goose fat, and what is left you can rub on your chest to ward of that winter cold.Have a great Christmas.Calvin
-
It really has its own taste, it can be a bit strong, will only be dry if you overcook it, can be greasy but as Jacqui cook it on a trivet and empty the fat.
-
My Father (originally from Belfast) always came to us for Christmas dinner. He would not eat any poultry, said he hated it. When I cooked the goose I took a slice to him and asked him to taste it (I was cooking him a joint of beef). He tasted it and said that this the nicest tenderest beef I ever tasted. Goose is lovely not greasy, definitely not strong and not dry like Turkey.. I would recommend anyone to try it for a change from boring old Turkey which you can eat any day of the week. People ate Goose at Christmas for years in the Georgian/Victorian era. Turkey is virtually a new Christmas bird in our history.
-
We are having a whole fillet of beef coated in mustard then rolled in crushed peppercorns, fed up of turkey ( the bird that is), we get it 3 times a week offshore.
-
All this talk about "dry tasting" turkey reminds me that I spent Xmas here (in Turkey) last year and we got a local turkey (bird) from the butchers. Looked more like I'd expect it to look. More slender and better proportioned than the fattened monsters in the UK. I have to say it was moist and delicious. I have never liked turkey previously but we will be having one again this Xmas.
-
quote:
Originally posted by calvin 1949
Do your roast potatoes in the goose fat, and what is left you can rub on your chest to ward of that winter cold.Have a great Christmas.Calvin
We get goose fat in a jar from Asda and use it all year round for roasted spuds 8) deeelicious 8)