Fusion Smusion Emulsion

After over a week maturing in the fridge, the magpie goose finally got the treatment it deserved. A few days ago I cooked it with some carrots, celery and 2 onions in a shallow bath of water, and a little vinegar after Rory commented on something smelling rotten. Oh, and some black pepper. I think it had about three hours until the meat was falling off.

I had discovered a recipe for poached chicken with crepes Parmentier (a very fine chap). I swear I know every recipe Simon has ever produced, up to a certain point anyway, and this was in his first book Roast Chicken and Other Stories. I just can’t believe I missed this genius idea as its appeal just sings out from the page. Anyway, I had this in mind when I cooked the goose. But I also had other ideas….

I can rarely resist the temptation to do something with the contents of the thorax and abdomen. Not using them is like not sucking out a prawn; this is where the essence of the beast resides. There was some minced beef in the fridge, forcemeat burgers here we go.

  • Offal chopped finely
  • 5 small shallots, chopped and lightly fried
  • 400g minced beef
  • handful breadcrumbs

Shaped into small burger sizes and fried on the bbq. Meanwhile,

Actually, beforehand, steam

  • 1kg floury potatoes, allow to cool and put through mouli legume or mash well
  • six egg yolks
  • 100ml milk
  • 50g flour
  • 50g melted butter
Simon clarifies 250g of butter to have with 500g of potatoes, a truly inconceivable ratio. This is also to serve with a creamy sauce. Even my gall bladder would strain under that demand. Cross reference with Larousse gastronomique and French Provincial cooking failed to yield any results, so I cut the butter quotient.
Anyway, mix all of the above.

Beat the egg whites and fold in the potato mixture. I fried these on top of the bbq, no fat needed as the beef was very fatty- most excellent.

or potato pancakes

I strained off the stock from the goose and reduced this to a syrupy consistency, with the goose over this to steam gently for rewarming. A decent dollop of rosella jelly for some sweetness. 150ml of double cream and further reduction. Some broccoli on Shona’s insistence.

Bogong estate Pinot Noir 2008, naturally.

 

 

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About willeats1

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

One response to “Fusion Smusion Emulsion

  • Val Sargent

    All sounds divine and marries in with the Masterchef Final, an Oz from Tasmania, although working life in Europe, predominantly Northern Spain and London – check it out on the internet…

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