As you may be aware I decided to try another four bird roast for our Christmas dinner.
So how was it then?
Firstly it was very easy to cook, as instructed I cooked it in a deep roasting dish. I would certainly use a deep roasting dish as the stuffed goose does lose a fair amount of liquid. In addition the instructions recommend adding 500ml of water to the roasting dish, which I did.
I then covered the roast in foil and placed in a hot oven 220°C for 30 minutes, then turn the oven down to 180°C for a further two and half hours. At this point I removed the foil, removed some of the excess liquid and basted the roast. It was then cooked for a further 30 minutes. It was then removed from the oven and allowed to rest for 40 minutes. During the resting period I finished off the other stuff that needed to cook in the oven.
It was rather good, and a lot better than the Marks and Spencer one I had a few years ago. It seemed to work much better with the core of the dish been a goose over a turkey.
I was pleased with the roast potatoes, for which I used my regular recipe. Taking King Edward potatoes I cut them into smaller pieces than I normally would, so they would cook quicker. They were parboiled for eight minutes, drained and then roughened up. They were then placed in a pre-heated roasting tray with sunflower and olive oil. As I wanted them to cook quite quickly and there was a fair bit of other stuff in the oven, I dusted them with some plain flour. This helps to crispen them up when there is a lot in the oven or a lot of steam.
I also made my own stuffing. In the build up to Christmas I had tried a couple of fresh shop stuffings and wasn’t too impressed. What I found was that they were too meaty. I much prefer a more bread based stuffing and if it contains fruit or nuts, you can taste them. For our Christmas lunch I made two stuffings, one was pork and apple, the other was a fruit and nut. Using fresh breadcrumbs, fresh herbs, some decent pork sausagemeat, freshly chopped onion, egg to bind; and for one chopped apple, the other a handful of a festive fruit and nut assortment. These were then placed into a foil trays and baked in the oven.
We also had a nice mix of vegetables, parsnips, brussel sprouts, carrots and squash.
Overall I was very pleased with the meal, which was enjoyed by all.