CHRISTMAS OFFER Subscribe to Somerset Life today CLICK HERE

Home cured goose ham ginger bread, walnuts and parfait ham

PUBLISHED: 13:00 21 December 2015

Home cured goose ham

Home cured goose ham

sub

The alternative menu: Sam Moody is Executive Head Chef at The Bath Priory. Here he has come up with something a little different for Christmas Day.

Starter

10-20 portions

Ingredients:

1 goose, approx 8kg

Salt, 200g fine sea salt

Zest of 2 oranges

Parfait Reduction:

110g shallots, sliced

20g garlic

50g butter, unsalted

2 bay leaves

4g thyme

50ml cognac

100ml Madeira

100ml port

6g caster sugar

Parfait:

200 gram foie gras trim

300g poultry livers

5 eggs

400g unsalted butter

To finish:

Goose ham

Quenelles of parfait

Ginger bread,

Chopped walnuts

Orange segments

Sorrels or bitter leaves

Method:

1. Remove the giblets from the cavity of the goose, separate liver and then freeze. Carefully remove the breast from the crown leaving as little meat on the bone as possible. Trim the breast well.

2. Mix the zest with the salt. Evenly cover the goose breast with the salt mixture, place flat down in a tray, leaving ample space at one end of the tray. Very lightly cover with cling film.

3. Place the tray flat in the fridge and then slightly raise the end of the tray that has the goose breast in, 5mm is enough. The salt will start to pull the water from the meat. Using a larger tray than you need and by lifting the end with the meat in this allows this water to run away form the meat giving you a better cure. Leave in the salt for 2-3 days, and the meat should feel firm to cook.

4. Remove from the fridge, wash away excess salt in cold running water, dry on tissue, then wrap each breast in cheese cloth (muslin). Hang somewhere cool, 12-15c, and dry for 5-10 days to allow to dry. This could be done in the fridge, but it will take a lot longer. Once dry remove from the muslin and store in the freezer.

NOTE It is vital to purchase your goose from a reputable supplier who can trace back to source and that the area in which you will work is clean and sanitised.

Reduction

1. Sweat shallots and garlic with 50g of the butter until without colour, add the bay leaf, thyme, cognac, Madeira, port and sugar. Bring to the boil and reduce by four-fifths, set aside.

2. Making of the parfait: In a blender, blend the foie gras, livers and cold reduction until smooth, then the eggs one by one.

3. Blend in the warm butter slowly.

4. Adjust the seasoning and place into a large cooking vac pac bag or terrine mould, cook either in a water bath or a ban marie to a core temp

of 72 °C.

5. Once cooked, cool rapidly and allow to stand in the fridge for a day or two

To finish

Slice the goose ham as thinly as is possible, and lay flat on the plate, place the quenelles of parfait over, dot orange segments over the top, dice the ginger bread and toast to dry out, sprinkle this over, decorate with the sorrels.

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Somerset Life visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Somerset Life staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Somerset Life account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Friday, October 19, 2018

Excited guests gathered to celebrate the region’s food and drink industry at the annual Somerset Life Food & Drink Awards…and here we announce the worthy winners

Read more
Thursday, July 19, 2018

For the ‘Pub of the Year’, readers nominated establishments that offer exceptional food and drink including a wide range of locally brewed real ales. It also needed to have a menu which champions local food and provide a warm welcome to all

Read more
Tuesday, October 16, 2018

Barrel-aged beers, small batch nanobrews, even breeding their own hops, Somerset’s craft brewers are building a reputation for innovation, discovers Chris Allsop

Read more
Tuesday, October 16, 2018

By popular request, Sandy Ince of Sticky Toffee Jazz is back!

Read more
Tuesday, October 16, 2018

Supper Club II at Candlelight Inn Blackdown Hills on the 31st October 2018.

Read more
Monday, October 15, 2018

An award-winning pub where a warm welcome awaits with lots of good, local produce.

Read more

If there’s one way to wake people up and get a message across, it’s staging a world record breaking attempt.

Read more
Friday, September 28, 2018

When a town can boast having three community orchards offering free fruit for all, you know you’ve arrived somewhere special. Laurence McJannet marches to Wellington for some culinary surprises

Read more
Tuesday, September 25, 2018

As well as free talks and workshops, there will be ticketed masterclasses and food-related arts and crafts

Read more
Tuesday, September 18, 2018

Two city bankers ditched their corporate careers to run a pub and found a clever way to fund it

Read more
Sunday, September 9, 2018

Succulent mussels, freshly caught fish, crispy fried whitebait and decadent lobster…is your mouth watering yet? We pick 12 charming spots in Somerset serving up menus of delectable seafood

Read more
Thursday, September 6, 2018

4-course ‘feast’ with full wine flight on 30th September 2018, 12:30

Read more
Thursday, September 6, 2018

4-course ‘feast’ with full wine flight on 29th September 2018, 19:00

Read more
Thursday, September 6, 2018

4-course ‘feast’ with full wine flight on 28th September 2018, 19:00

Read more
 
A+ South & South West

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

subscription ad


Topics of Interest

Food and Drink Directory

Subscribe or buy a mag today

subscription ad

Local Business Directory

Property Search