MIKE ROBINSON'S GOOSE FAT RECIPES
PUBLISHED: 16:56 15 December 2009 | UPDATED: 16:24 20 February 2013
Top chef Mike Robinson of the Pot Kiln at Frilsham is a great advocate of goose fat. Here are some of his delicious recipes...
Toad in the hole of Lincolnshire sausage, roasted red onion and field mushrooms
This British classic positively requires goose fat for its successful completion.
8 large Lincolnshire sausages
2 large red onions
4 large field mushrooms
A small bunch of fresh sage
100g goose fat
250g plain flour
A pinch of salt
600mls of milk
2 large eggs
To make this successfully you must have a heavy pan and cook it in a hot oven.
For the batter:
Well in advance of eating, make the batter. Beat the flour, salt, egg and milk together into a smooth batter. Let it rest in a fridge for a couple of hours, or overnight.
For the Toad in the hole:
Preheat an oven to 220c.
In a heavy pan on a hob, heat the goose fat and then add the sausages and cook until brown.
Chop the red onions into quarters and then add them to the pan, allowing them to colour.
Pull the stem out of the mushrooms and cut them into quarters. Add these to the pan and cook until brown.
Make sure that there is plenty of goose fat in the pan (the mushrooms will soak some of it up). Remove from the heat and then pour in the batter mixture.
Add sage leaves and seasoning. Bake in a 220c oven for 30 minutes or until well risen and golden.
Chicken, wild mushroom and sage pie with goose fat pastry
A one pot pie topped with lovely, crumbly goose fat pastry.
1 medium chicken, about 3lbs/1.4kg in weight
Bouquet garni of sage, rosemary and parsley
2 large shallots
3 cloves of garlic
1 litre of milk
300g salted butter
Large bunch of sage (finely chopped)
Large bunch of parsley (finely chopped)
1 tbsp wholegrain mustard
200g plain flour
1 pinch salt
80g goose fat
To make the pastry:
(This pastry is very crumbly and short, so dont worry if it doesnt roll out perfectly.)
Place all the pastry ingredients in a food processor (make sure the fats are cold) and pulse once or twice. Now bring together into a ball by hand and wrap tightly in cling film. Leave the pastry to rest in the fridge for 2 hours.
To make the pie:
Poach the chicken in a large pan by covering the bird with cold water and placing on the heat until it is simmering. If you wish you can add some salt and peppercorns to the water.
When the chicken is tender (for a 3lbs/1.4kg chicken this will take about 45 minutes), remove from the broth and keep the stock for future use - it freezes very well.
Now cool the chicken and pull of all the meat from the carcass. Keep the meat in good sized chunks it improves the pies texture.
Finely chop the garlic, courgettes and shallots and gently soften them in a small amount of the butter in a heavy pan on a low heat. This will take 20 minutes.
Meanwhile, make the white sauce. In another pan, melt the remaining butter and mix in the flour. Cook very gently over a low heat for 5 minutes.
Then add the milk slowly until the liquid is smooth (if you run out of milk, add some of the chicken stock).
Add to the white sauce, the softened vegetables, the mustard and the finely chopped sage, then season to taste.
Stir in the chicken gently and add the chopped parsley.
Pour the mixture evenly in several small pie dishes or alternatively a large pie dish.
Preheat the oven to 200c.
Roll out the chilled pastry quickly and carefully and cover the chicken mix in the dishes. Brush the pastry with a beaten egg and bake at 200c for 30 minutes.
Serve with a green salad and Chablis.