Gordon Ramsay shows you how to cook the chefs’ choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months
- 4-5½ kg fresh goose
- 4 lemons
- 3 limes
- 1 tsp Chinese five-spice powder
- small handful each of parsley sprigs, thyme and sage, plus extra for garnishing
- a little olive oil, for browning, optional
- 3 tbsp clear honey
- 1 tbsp thyme leaf
MethodIf the goose is ready-trussed, then loosen the string and pull out the legs and wings a little – this helps the bird cook better. Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
- 200g butter, softened to room temperature
- 200g dark muscovado sugar
- 200g plain flour
- 4 eggs, beaten
- 50g ground almond
- 100ml sherry, sweet or dry, whatever you have in the cupboard
- 85g candied peel, roughly chopped (we used Sundora)
- 85g glacé cherry, roughly chopped
- 250g raisin
- 250g currant
- 100g pack pecan nuts, broken into big pieces
- finely grated zest 1 lemon
- 1½ tsp mixed spice
- 1½ tsp rosewater
- ½ tsp vanilla extract
- ½ tsp baking powder
- Heat oven to 160C/fan 140C/gas 3. Line the base and sides of a 20 cm round, 7.5 cm deep cake tin. Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through. Stir in a spoonful of the flour, then stir in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon. Stir in the almonds.
- Mix in the sherry (the mix will look curdled), then add the peel, cherries, raisins, cherries, nuts, lemon zest, spice, rosewater and vanilla. Beat together to mix, then stir in the baking powder.
- Spoon mixture into the tin and smooth the top, making a slight dip in the centre. Bake for 30 mins, then lower temperature to 150C/fan 130C/gas 2 and bake a further 2-2¼ hrs, until a skewer insterted in the middle comes out clean. Leave to cool in the tin, then take out of the tin and peel off the lining paper. When completely cold, wrap well in cling film and foil to store until ready to decorate. The cake will keep for several months.
- 900g tomato
- 3 red peppers, 1 large aubergine and 1 green pepper (total weight of about 900g/2lb)
- 700g onion, peeled and fairly finely chopped, by hand or in a food processor
- 4 fat cloves garlic, crushed
- 350g granulated sugar
- 300ml/½pint white wine vinegar or distilled malt vinegar
- 1 tbsp salt
- 1 tbsp coriander seeds, crushed
- 1 tbsp paprika
- 2 tsp cayenne pepper
- Peel the tomatoes - prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.
- Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.
- Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.
- Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.
- 350g sultana
- 350g currant
- 140g dried fig, chopped
- 100g mixed peel
- 85g glacé cherry, halved
- 100g dried apricots, chopped
- 150ml brandy
- 100g stem ginger, chopped
- plus 3 tbsp of the syrup
- 2 apples, grated
- juice and zest 2 oranges
- 6 large eggs, beaten
- 250g shredded suet
- 250g fresh white breadcrumbs
- 350g light muscovado sugar
- 175g self-raising flour
- 1 tsp mixed spice
- butter, for greasing
- Soak the sultanas, currants, figs, mixed peel, cherries and the apricots in the brandy in a bowl overnight if possible or for at least a few hrs (if you don't have time for this, place the fruit in a microwaveable bowl with the brandy and give it a quick blast in the microwave to plump up). In a larger bowl, mix the ginger and syrup, apples, orange juice and zest, eggs, suet, crumbs, sugar and flour. Using your fingers or a wooden spoon, mix in the soaked fruit and mixed spice.
- Butter 2 x 1.5-litre pudding basins and divide the mixture between them, filling almost to the rim. Smooth the tops and cover with 2 circles of greaseproof paper. Cover each pudding with a sheet of foil with a folded pleat down the centre, to allow the pudding to expand, and secure everything by tying it tightly with some string. Stand the puddings in a deep, large pan (or 2 if that’s easier) on trivets or upturned saucers and pour boiling water around so it comes about a third of the way up. Cover the pan and steam the puddings for 5 hrs, topping up with more boiling water when necessary.
- Let the puddings cool down before removing the foil and greaseproof paper, then cover with cling film over the top and store in a cool, dry place if you aren’t using them straight away. This is the time you can drizzle them with more booze in the run-up to Christmas if you have time. To reheat, steam the pudding for 1 hr more before turning out and flaming with hot brandy.