- Serves: 4-6
- Cook Time: 1 hour 50 minutes
- Prep Time: 45 minutes
- Effort: medium
For the goose
- 1 goose, about 5kg
- 2 large bramley apples
- 2 sprigs thyme
- 2 sprigs rosemary
For the red cabbage
- 1 red cabbage, core removed, sinely sliced
- 250 ml red wine
- 5 cm cinnamon sticks
- demerara sugar, to taste
- 1-2 tbsp runny honey
- 2 tbsp redcurrant jelly
- 1 pinches fennel seeds
- 2 cloves
- 1 dash red wine vinegar, optional
For the celeriac purée
- 1 celeriac
- 1 bramley apple
- 30-40 g butter
- 1 vanilla pod, split lengthways, seeds scraped
Tips and Suggestions
If making the braised cabbage at the same time as cooking the goose, you will need to use a separate oven. However, braised red cabbage is good made a few days in advance of serving and can easily be reheated on the stovetop or in the oven.
1. For the goose: preheat the oven to 240C/220C fan/gas 8. Check the weight of the bird and calculate the cooking time at 20 minutes per kilo, plus 10 minutes. The goose must not be trussed: if it is already trussed, loosen the string and pull the legs and wings away from the body. Remove any giblets or pads of fat from the goose.
2. Peel, core and chop the apples, then stuff them and the herbs into the cavity of the goose. Rub salt all over the skin.
3. Place the goose on a rack in a deep roasting tin and roast for 10 minutes before reducing the temperature to 190C/170C fan/gas 5 and cooking for a further 20 minutes per kilo. This will produce medium-rare meat.
4. Remove the goose from the oven, turn it breast-side down, cover with foil and set aside to rest for 30 minutes.
5. For the red cabbage: preheat the oven to 180C/160C fan/gas 4.
6. Put the cabbage in a casserole with the red wine, cinnamon, sugar, honey, redcurrant jelly, fennel seeds and cloves. Stir and bring to a simmer. Once hot, cover and transfer to the oven for 1 hour.
7. Remove the lid and continue cooking the cabbage for a further 30 minutes.
8. Taste the cabbage if its too sweet, add a dash of red wine vinegar.
9. For the celeriac purée: peel and dice the celeriac and place in a lidded saucepan. Peel the bramley apple, chop it to a similar size and add it to the pan with the butter and a splash of water.
10. Cover and cook over a medium heat until the celeriac and apple are soft. Remove from the heat and blend with a hand-held blender until smooth. Stir in the vanilla seeds and pod and keep warm. Remove the vanilla pod just before serving.
11. Serve the goose in slices with the braised red cabbage and celeriac purée.
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