Tuesday 28 September
I had friends staying and decided to make a last homecooked breakfast before Em went off on her travels.
In keeping with my "buy nothing" challenge, I used up the fresh ricotta I bought at the Market last Saturday.
I'd brought home two, so one was used for the previous night's veggie pasta bake, and one for ricotta pancakes for the troops this morning.
I've made these before - they're adapted from a Bill Granger recipe. Pretty foolproof, thought I may be a little out of practice at pancake flipping, so they turned out a little misshapen. No pictures unfortunately as I was in a total rush to get these made and get to uni on time! This is the recipe I used.
For dinner we had braised goose. I'm always up for trying new things in the kitchen, and I have never cooked goose this way before. In fact, other than one incident with a roast goose, it's not a meat I'd cooked before at all.
Braised goose (serves 4-6)
4 goose legs
1 goose breast fillet
10 cloves garlic
3 medium onions
1 carrot
Half bottle red wine
Leftover gravy (optional)
Leftover veg (optional, but I used steamed red cabbage and purple cauliflower from Sunday dinner)
2 tins plum tomatoes
Chicken stock
Chop onions roughly and lay on the bottom of a large slow cooker or cast iron oven pot.
Make slits in the goose flesh and push garlic cloves into the holes. Place on the bed of onions. Season. Pour over the red wine and the two tins of tomatoes. Add in any leftover ingredients and maybe some extra veg.
Cook on low in the slow cooker for 24 hours. Alternatively you could stick it in the oven at about 75'C for the same amount if time.
We had this with mash, and I think the meal went a long way to line my stomach before we went out for drinks for Em's leaving night!
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