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.




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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