Hannah’s Spiced Roast Goose & Roast Potatoes

Method

• Use a food processor to blitz the spices into a powder but then pour through a sieve to get out any of the bits.
• Preheat oven to 180 degrees
• Take the giblets out of the cavity of the goose but keep to one side for your gravy.
• Using a fork prick holes into the fatty area under the goose wing – this will release all of the goose fat when you cook it.
• Rub olive oil and 2 heaped tablespoons of your spice rub all over the goose
• Take a clementine and using a knife prick holes all over and put into the cavity along with a couple of sprigs of rosemary.
• In a tray – add the giblets with carrots, celery, onions, rosemary, bay leaves and some water (roughly chop the veg) This is the base for your gravy.
• Add the goose directly onto the bars in the oven – do not add to a tray or dish.
• In the shelf below put the dish with the gravy elements – the fat from the goose above will start to drip into the gravy tray.
• Cook for 2hrs and after two hours take out the gravy tray.
• Add a new tray underneath the goose to catch the fat.
• Move the gravy tray to the hob, skim the fat from the top – add wine, port or whatever takes your fancy plus two table spoons of flour, add stock and stir in for 10mins then simmer on the hob until the goose is done.
• Par boil your potatoes and once they are starting to look fluffy, drain them and add them to the goose fat tray that has been collecting at the bottom of the oven. Also add in a slightly bashed garlic bulb and some rosemary.
• Mix in the the potatoes to cover them in the fat.
• Cook for 1.5hrs so in total the goose would have booked for 3hrs.
• Take the goose our and let it rest for 20mins – cover it in a tin foil blanket. Sieve your gravy.
• Add veggies, Yorkshires, Pigs in Blankets or whatever is tradition in your household and enjoy!