Goose Green, Goose Red

Acoustic exaggeration of size in birds via tracheal elongation: comparative and theoretical analyses W. T. Fitch

My landlord is a fine chap. Not only is he happy to mend holes in the plaster made by fowl children, but he delivers the odd feathered fowl as shown here, a Magpie Goose. Last year I spent over 2 hours feathering the little plucker, and could have done with a pheasant pluckers son……Unsurprisingly, there is little fat on a wild tropical goose, so the skin is not the crispy holy grail of a fattened raised bird. They are also quite small, the effort/reward ratio is rather high. I decided just to skin this one. Strung up by the legs and a slit through skin over breast bone.

The skin peels away like a jacket over the wings, but you have to be careful as you take it off the abdominal wall. You need to dissect around the anus or you end up with crap everywhere.

Once you’ve done that, you can draw out the guts, and keep the tasty liver, kidney, heart and lungs for making into forcemeat balls.

I really underestimated the extra time required for cooking on the bone with this rack of lamb which wasn’t too different in weight to the beef fillet I did the other day. So on carving the entire eye was raw, thank god the only customers were the family. So, Lamb chops instead after turning up the bbq to 11 and cutting along the bone. Lot of spring onion and some skinny aubergine around the edge to cook slowly.

This is becoming a staple risotto round these parts. Risotto, like most things, isn’t difficult to do well, but easy to blaspheme.

1 Onion, finely cut and fried in

1 oz butter and tbs olive oil (apprx = slug of/ chunk of)

When translucent, mix in

250g risotto rice (usually I do 330g as this is a 1/3 of a pack, fancy stuff shown only 500g)

600ml chicken stock, add 100ml or so at a time, keep stirring every few minutes.

then, when the rice is almost done (so about 2/3 stock) add

1/2 roast butternut squash, skin removed.

Stir regularly, this is vital to get the creamy texture of risotto.

Lots of parmesan to serve, salt/ pepper as required.

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About willeats1

Primarily gastronomic explorer. Occasional father, emergency physician and mountain biker. View all posts by willeats1

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