P586 CEEFAX 2 586 Thu 25 Dec 22:40/31 1/9 ROAST GOOSE AND STUFFING Ingredients 10lb oven-ready goose 50 prunes, { pint dry Vermouth } goose stock (made from the nick and giblets* the goose's livjt, blanched and finely chopped 4 shallots, finely chopped 1oz butter, { pint port 4oz pate dj foes gras (or similar) pinch of allspice and thyme 3 tbsp fresh breadcrumbs salt and freshly ground black pjppjt Earl Grey tea Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz Main menu WMidsTVP586 CEEFAX 2 586 Thu 25 Dec 22:40/14 2/9 Method 1 Ensure you have a good-sized roasting tin to fit the goose and a grid to place over it. Preheat the oven to 218c/425f/Gas 7. You can make the stuffing in advance. 2 Soak the prunes in hot Earl Grey tea until soft, stone them and drain or use pre-stoned ones. Place the prunes, Vermouth and stock in a sauce pan, boil and simmer for 10 minutes until tendjt. Strain and resjtvj the liquid. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz Main menu WMidsTVP586 CEEFAX 2 586 Thu 25 Dec 22:27/24 3/9 Method (cont) 3 Melt the butter in a little pan and gently fry the shallots and liver for a couple of minutes, turning throughout. Place in a mixing bowl large enough to hold all the ingredients. Boil the port in the same pan until reduced to 2 tbsp, scrape around the sides and add to the livjt mixture. 4 Beat the pate, breadcrumbs, allspice and thyme togjthjt and combine with the rest. Season with salt and lots of pjppjr. Stir in the prunes. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz Main menu WMidsTVP586 CEEFAX 2 586 Thu 25 Dec 22:44/17 4/9 Method (cont) 5 Put the goose in the sink and pour a kettle of boiling water over it. This ensures a good crisp skin. Then remove and dry with kitchen towels. Salt the cavity and fill loosely with the stuffing, then sew up the vent. Prick the skin all over but not the flesh. 6 Place on the grid over the roasting pan and roast breast-side up for 15 minutes. Then lower the heat to 177c/350f/Gas 4 and turn the goose onto it's side. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz Main menu WMidsTVP586 CEEFAX 2 586 Thu 25 Dec 22:41/18 5/9 Method (cont) 7 Halfway through cooking turn it onto its other side and then, for the last 15 minutes, onto its back again. Throughout the cooking baste every 20 minutes with 3 tbsp boiling water and remove the fat from the pan into a bowl. The easiest way to perform both these operations is with a bulb baster. 8 The whole cooking time should bj 2\ hours. Test bz piercing the thickest part of the thigh. The juices should run pale yellow. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz Main menu WMidsTVP586 CEEFAX 2 586 Thu 25 Dec 22:48/11 6/9 Method (cont) 9 When ready the goose should bj put on a very hot dish. Pour off the remaining fat from the roasting pan and make the gravy from the resjrvjd prune liquid, adding it to the residual juices in the pan. 10 Boil and simmer for a few minztrs, adjust the seasoning, strain into a sauceboat and sjrvj separately. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz Main menu WMidsTVP586 CEEFAX 2 586 Thu 25 Dec 22:48/14 7/9 CHRISTMAS PUDDING ICE-CREAM BOMBE Ingredients 12fl oz/375ml milk 3 egg yolks 1 tbsp brandy 3\oz/100g soft brown sugar 6fl oz/185ml whipping cream 175g Xmas pudding, chopped Method 1 Combine the milk and half the sugar in a medium saucepan and bring to just below boiling point. Combine the egg yolks and remaining sugar in a bowl and beat till pale and ribbons. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz Main menu WMidsTVP586 CEEFAX 2 586 Thu 25 Dec 22:45/11 8/9 Method (cont) 2 Bring the milk back to the boil and pour in a thin stream onto the egg yolks and sugar, whisking steadily. 3 Pour into a double boiler and stir the custard until it thickens to form a clear line when coasting the back of a spoon. Plunge the base of the pan into cold water. Transfer the custard to a jug and cover. Then chill and pour in the chilled cream. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz Main menu WMidsTVP586 CEEFAX 2 586 Thu 25 Dec 22:42/14 9/9 Method (cont) 4 Stir in the brandy and churn in the ice-cream maker until it is the consistency of whipped cream. Crumble in the pudding and churn for a further five seconds. Scrape into a box and freeze for 1-2 hours. 5 Line the chilled bomb moulds and freeze. Put in the brandy butter and close the bomb. Allow to frieze hard and turn out. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz Main menu WMidsTV