Kitchen Blog | January 2017
Welcome to our monthly kitchen blog, making the most of delicious, fresh, seasonal ingredients. This month, our ingredients include parsnips, truffles, roast goose and Jerusalum artichokes.
As the dust settles on the festive season and Dry January is in full swing, most of us enjoy reverting to a healthy lifestyle as the New Year begins. That said, by the middle of the month, a delicious meal of hearty, seasonal food prepares us for the rest of the month. Filling our bellies with warmth to release energy like an internal hot water bottle during the rest of the day, quite necessary when spending a weekend outside enjoying country pursuits.
This month we would like to share our recipes for Parsnip and Truffle Oil Soup followed by traditional Roast Goose, served with baked Jerusalem Artichokes. Enjoy!
Parsnip and Truffle Oil Soup
4 bacon slices
3 large parsnips
50g salted butter
1 onion- finely chopped
1 large potato- peeled and cubed
1 pint chicken stock
2 slices of day-old bread
200ml double cream (can be left out if you are looking to be more healthy)
Salt and Pepper
Peel and chop the parsnips into 3cm cubes. Lightly coat the parsnips in a small amount of vegetable oil (2 teaspoons should be enough) and place into a roasting dish. Season with salt and pepper and pop the roasting tray into a pre-heated oven at 160 degrees. Roast for 30 minutes.
In a thick-bottomed saucepan, add the butter (all except for a small knob) and gentle sweat the chopped onion over a low to medium heat until it is translucent. Add the chicken stock and the cubes of potato. Bring to a gentle simmer until the potato begins to break down.
Add the roasted parsnips to the broth and bring back to the boil. Remove from the heat and allow to cool for 5 minutes. Liquidise in a food processor or with a stick blender until smooth.
In a frying pan, warm a small knob of butter and a dash of vegetable oil. Slice the bacon into lardons and cook quickly until beginning to caramelise. Remove using a slotted spoon and place on a piece of kitchen roll. Chop the bread slices into croutons and fry in the pan scraping the gnarly bits of bacon from the bottom and allow the bread to soak up all the tasty bacon bits.
Put the soup back into the pan, add the cream and warm through. Serve as soon as the soup is warm, filling the bowl and dressing with a generous swirl truffle oil and top off with bacon bits and croutons.
Roast Goose with Blood Orange and Red Onion Salsa
Whole Goose or a Goose Crown if preferred
2 white onions
2 blood oranges
1 small red onion
100ml olive oil
Flat leaf parsley
4 Jerusalem Artichokes
Segment the blood oranges removing all pith. Squeeze the juice from the skin into a measuring jug. Slice the red onion as thinly as possible- using a mandoline if you have one. Place the onions and oranges into a bowl. Pour 100ml of olive oil into the mixing jug and whisk with the orange juice until it thickens. Finely chop a handful of parsley leaves and mix into the vinaigrette. Pour the liquid over the orange and onions, mix, cover and leave for a few hours. This should be made at least 2 and up to 6 hours before you plan to serve to allow the acid of the orange juice to pickle the onion slices in the salsa.
Prick the goose over its breast using a fork, penetrating deep into the flesh. Cut the carrots and white onions into 1cm thick discs and place on the bottom of a roasting dish to act as a trivet. Place the goose on top of the base, season with salt and pepper. Prepare the oven, heated to 180 degrees with a shelf in the middle and another at the bottom.
Once the oven reaches temperature, put the roasting dish on the middle shelf. Calculate the cooking time based on 20minutes per lb to note the complete cooking time required. After 30 minutes, turn the oven down to 160 degrees.
Scrub the skins of the artichokes, wash thoroughly and pat dry. In a second roasting tray, pour a layer of sea salt and place the artichokes on top. 45 minutes before the end of the cooking time for the goose, put the artichokes onto the bottom shelf, baste the goose and allow to continue cooking.
Boil the green beans in salted water to taste once the goose has finished cooking, allowing the bird to rest for 5 minutes. All the fat should have poured out by this point leaving crispy skin and juicy, succulent meat beneath.
Slice the goose breast and pour over the salsa. Serve the artichokes in their skins at the table, slicing them open and adding a knob of butter to the top of each, similarly to serving a jacket potato with a generous helping of goose, a big dollop of salsa and plenty of green beans.
We hope you enjoy these recipes. As ever, we try to use seasonal ingredients for our monthly blog. If there is something in particular you would like us to cook, please do get in touch in the comments box below. Until next month, happy cooking.