Goose Fat Roast Potatoes
This serves about 6 people
1.5 kg Maris Piper potatoes
1 bulb of garlic
2 tablespoons goose fat
1 bunch of fresh thyme
2 fresh bay leaves
– Preheat the oven to 190ºC/375ºF/gas 5.
– Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a golf ball is about right.
– Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and part boil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
– Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them really crisp later on.
– Tip the potatoes into a large tray in one layer, and add the goose fat – then season really well with sea salt and black pepper.
– Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
– Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
– Add a bit more goose fat if required and pick and tear in the thyme and bay leaves. Break up the garlic bulb, adding the unpeeled cloves to the potatoes, then mix it up a bit. Then pop back in the hot oven for 40 to 45 minutes, or until crispy.
– Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then enjoy!
Homemade Giblet stock
– Roast the giblets in a roasting tin @ 200 degrees C until lightly brown. Approx 15 min.
– Put the giblets into a large pan. DO NOT include the liver. Add 1 litre (1 3/4 pints) of water and bring to the boil. Skim off any scum that forms on the surface.
– Add : 1 onion unpeeled and quartered.
1 celery stick, roughly chopped.
1 large carrot roughly chopped with parsley stalks and 6 black peppercorns.
– Cover and simmer for about 1 hour. Strain the stock, cool, cover and keep in the fridge before using for gravy.
How to make Turkey Gravy
This serves about 8 people
25g plain flour
600ml of your giblet stock. Or a stock of your choice.
150ml (1/4 pint) of port or red wine
2 tablespoons of redcurrant jelly
Salt & pepper
– Pour off the turkey juices into a bowl or jug. Spoon off 2 tablespoons of the Turkey fat ( which will be floating at the top) into the same unwashed roasting tin. Spoon off the remaining fat and discard.
– Put the tin over a medium heat and add the flour. Cook for about 1 min, stirring well to scrape any sediment from the tin. Gradually pour in your stock and port, whisk well. Add the jelly, bring to the boil, then simmer for 2-3 minutes.
– Add the skimmed juices from the roast turkey and adjust the seasoning. Strain into a warmed gravy boat to serve.