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Dec. 15th, 2003 07:26 pmI've been planning the Christmas menu. Me and herself are off to her parents down in Totnes (sorta) for the Day of Excess and it has become a tradition (instigated by me) that I do the cooking. This has several advantages from my perspective: I get to cook (which I love doing); I get to cook fancy recipes (ditto); I get to spend much of Christmas Day in the kitchen listening to Radio 4 (no slight intended on the mery throng gathered down Devon way, but I do like having a focus to ...er...focus on.
Anyway... the menu is:
Parma ham with melon, fresh figs and rocket
***
Roast goose, stuffed with apples, lurking on a bed of roasted pears, celery and carrots
Roast taters
Fried (yes fried) parsnips with honey
Cabbage with lemon butter
Sprouts
***
Christmas pud etc etc
Cheese etc etc.
For those interested the goose recipe is here - never tried it, but it sounds pretty good. The only aspect that troubles me is the "brning" thang - I've never done that with a goose - has anyone else?
Anyway... the menu is:
Parma ham with melon, fresh figs and rocket
***
Roast goose, stuffed with apples, lurking on a bed of roasted pears, celery and carrots
Roast taters
Fried (yes fried) parsnips with honey
Cabbage with lemon butter
Sprouts
***
Christmas pud etc etc
Cheese etc etc.
For those interested the goose recipe is here - never tried it, but it sounds pretty good. The only aspect that troubles me is the "brning" thang - I've never done that with a goose - has anyone else?
