Roast Goose with Prune Stuffing and Pan Gravy

/

Goose was the traditional main course for a Victorian Christmas, and these days geese are available at many butchers. The quality of the goose absolutely affects the final product; the best I have found are from Quebec, but there are also lovely Brethren geese from Mennonite farmers. Determine the amount of brine you will need by placing the goose in a pot and adding water until it's completely immersed. Measure the water and then make up the brine according to the following recipe.


Read More

Creamed Leeks And Spinach With Eggs On Top

/

If you want to serve more people, this recipe is easily doubled, using two baking dishes. For the simplest serving, you can make them individually in ramekins (they will take a little less time to bake). The leek and spinach mixture can be prepared a few days ahead – keep it in the fridge until you’re ready to bake. Reheat it for five minutes in the oven before adding eggs and continuing with recipe. 

Read More

Seafood Paella

/

Years ago on my first visit to Spain, I tasted a paella made on a wood-burning grill that became my standard for paellas ever since. I’ve experimented over the years but it was always missing something – it must have been the wood they used, the warm night and my new relationship. Last week, I tossed caution to the winds; instead of sourcing hard-to-find Spanish ingredients, I used what I had. Somehow this time it worked magically. A finished paella should still have some liquid on the top and ideally, a bit of a brown crust on the bottom of the pan. I used a large skillet.

Read More