Salt? I'm not a monster Den, that stuff's bad for you. Apart from on Fish n Chips of course, which mysteriously neutralises the bad effects. Lets hope Chazz doesnt try frying his sprouts now.
Don't worry, I had a full MOT at the Doctors recently...by some miracle I have literally nothing wrong with me (well medically anyway) Turns out gin and IPA* are health super foods Don't use much salt, but you need it on veg (and chips) *was in the bar in the Village hotel today and they have Goose Island IPA on draft!!!. Also have a nice Blue Point 'toasted' lager too
Goose bought from Aldi today. Feckin huge for the two and a bit of us. Any ideas for using leftover goose appreciated.
Substitute the goose for corned beef in a corned beef hash; I've also used the leftovers in a frittata type omelette, it's good - I like it in a crusty roll with a fruity/spicy chutney ........ just treat it like any leftover meat.
Might have to give the hash a try. Probably have a go at making some pate and than a pie is always a solid option. Reckon it would make for a good cassoulet, but our lass isn't so keen on them.
Top tip for roast potatoes. Par boil, drain, add flour to the pan and potatoes give them a good shake, put in a roasting tin, cook - best roast potatoes ever.
Parboil peeled potatoes, cut into equal-size pieces: put them in a pan full of cold water, and bring to a gentle boil; leave them for 6 mins in the gently boiling water. Drain to a colander; shake vigorously to powder the outsides. Under no circumstances in this universe, add any flour; it's a heathen practice, but I must admit I've never tried it. Place in roasting tin containing smoking-hot mixture of olive oil, vegetable oil and butter. Roll quickly to coat every piece. Put in 450F oven for 25 mins. Remove and rotate each piece and put tin back in same oven for 15 mins. Repeat until uniformly DARK golden. Best roast potatoes ever. Seriously.
Talk to the potatoes as you roast them Encourage them vociferously to go crunchy and golden on the outside and soft and fluffy on the inside - do this for at least an hour before placing them in a hot oven Works every time
Very good except for this bit..mixture of olive oil, vegetable oil and butter. It can only be goose fat, no other will do. Once did it where the goose was put directly on the oven rack and the spuds in a big tin underneath so the goose fat dripped straight onto them.
