Good food christmas recipes 2013,easy dumpling recipe asian,easy recipes dinner for 4,recipes for cooking zucchini squash quiche - PDF Review

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Gordon Ramsay shows you how to cook the chefs’ choice of Christmas main courses – a golden goose.
Stuff the zested fruit and the herb sprigs inside the bird and set aside for at least 15 mins. 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 .
For the frosting, beat the butter, vanilla extract and icing sugar until pale and creamy and completely combined. Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. If you prefer a sweeter result, try adding 1 tablespoon of brown sugar or 1 tablespoon of red currant jelly.
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.

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 of oil. You will end up with at least a litre of luscious fat – save this for the potatoes and other veg.
To make snowmen, reindeer and Christmas puddings, first spread the icing over the top of each cake.
Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.
Add a splash of creme de cassis or enhance the spicy flavours with a few cloves and star anise. Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown. At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. Spoon the mix into the cases, bake for 25 mins until golden and risen and a skewer comes out clean.

Then lay the chocolate buttons on top, slicing some buttons into quarters to make ears and hats. Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water. A dash more vinegar will increase the sharpness or boost flavour and texture with a few caraway seeds or some juniper berries and chopped apple.
Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened. For the Christmas tree, colour the icing with green food colouring and pipe onto the cakes using a star-shaped nozzle, decorate with sweets, sprinkles and white chocolate stars.

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