My great grandparents had immigrated to Singapore from Fujian Province and Hainan Province in China, and my Chinese ancestry took pride in their famous dishes, such as Hainanese chicken rice and Hokkien noodles, along with a variety of other common Chinese dishes. My food palate had been sitting safely in its comfort zone, until this outburst of new foreign cuisines invaded Singapore. The two people responsible for my sudden exposure to foods from other cultures were my Uncle Eric and Aunty Adeline The more popularly known recipes include either beef, chicken or goose liver. Common additions also include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy Best recipe for beef liver pate on the net! Thanks for publishing and sharing.
Method Shred the goose meat, stir together the meat, herbs, crushed berries and goose fat. Season to taste and pack into individual ramekins. A layer of melted fat run over the surface will seal the meat as it solidifies and help it to keep.
Cover and refrigerate until required. Serve with warm bread. Here we have a marvellous way of making 8 oz. goose meat form the basis of a substantial and delicious supper for 4 people.
Other ingredients can be added to a Risotto such as mushrooms, cooked peas, prawns etc. but I think that its perfect as it is, especially if you use a well reduced goose stock.
Ingredients 1 large onion - chopped 3 cloves garlic - chopped 2 tablespoons melted goose fat or olive oil 14 oz. risotto rice (Tilda Aborio) 2.75 pints hot goose stock made from the goose carcase 8 oz.
sliced goose meat salt and pepper 2 - 4 oz. grated Parmesan to finish 1 oz. butter Method In a large pan fry the onion and garlic in the melted goose fat until golden. Add the rice and stir it around in the fat until shiny and translucent. Meanwhile bring the stock to the boil in another saucepan and start adding to the rice ladle by ladle. Stir each addition of stock into the rice and allow it to be absorbed before adding more.
Continue adding the stock until the rice is cooked - about 25 minutes, stirring all the time. When the rice is cooked but still retains a slight bite, add the sliced goose meat. Cover with a lid and rest for 3-5 minutes off the heat. Just before serving stir in the butter and sprinkle with the parmesan.
Serve with some French Bread and a nice crunchy mixed salad. Method Cut the goose meat from the bones. Cut the fat pork (belly or neck is ideal) in thick strips from the bone, and then into little strips about as long as a match but twice as wide. Place all the meat in an oven proof casserole with the cut up pork fat and push well down into the mixture the garlic and herbs.
Season with plenty of pepper, add a soup ladle of water, put a lid on the pan and cook in a slow oven (Gas mark 1, 290 F) for about 4 hours or until the meat is very soft. Taste for seasoning making sure the mixture is not in any way bland. Turn the contents of the casserole into a large wire sieve which you have placed over a bowl so that the fat can drain through. When well drained shred the meat gently with 2 forks.
Pile the shredded rillettes into a nice earthenware dish and pour a layer of the fat over, enough to completely cover and seal the meat. Chill well, cover with cling film and refrigerate. Serve with hot toast and maybe some pickle. Another recipe for using up any leftovers. Quick and easy to make and could well be made using ready made bought pastry - either puff or shortcrust.
Ingredients Leftover goose meat 8 oz. cooked ham - cut into strips 1lb pastry of choice 4oz chestnut mushrooms - finely sliced 1 tablespoon flour 1 medium size onion finely chopped 1/4 - 1/2pint goose giblet or goose stock 2 tablespoon creme fraiche Chopped parsley Method Fry the mushrooms and onions together in some goose fat until soft and golden. Stir in the flour and cook for one minute. Remove from the heat and slowly pour in the stock.
Place back on the heat and bring slowly to the boil, stirring all the time. Add the goose meat and ham and chopped parsley. Season well and stir in the creme fraiche. Allow to get completely cold. You can now finish making the pie in two ways. The first method is as a plate pie where 1/2 the pastry is used to line a pie plate, the filling placed on top of that, and the second 1/2 half of the pastry rolled out to cover the pie.
The second method is where the filling is placed into a pie dish and the pastry used to cover the top only. Either way, bake the pie in a hot oven (190C 400F) for 35 to 40 minutes or until the pastry is a nice golden brown Ingredients Choux Pastry : 2oz butter 2oz finely diced cheese 1/4 pint water salt and pepper 2 oz. plain flour mustard 2 eggs Goose Salpicon : 8 oz.
cooked goose 1 large mushroom or tomato 1 medium sized onion 1/4 pint goose stock 1 dessertspoon goose fat salt and pepper 1 level dessertspoon flour 1 teaspoon chopped herbs To finish: Grated cheese and breadcrumbs.
Method Start by making the goose salpicon. Finely dice the onion and tomato or mushroom and fry gently in the goose fat until softened.
Add the flour off the heat and slowly pour on the goose stock. Place back on the heat and bring up to the boil stirring constantly. Reduce the sauce until syrupy-looking.Season well, add the herbs and the sliced meat.Set aside. Now make the choux pastry. Bring the butter and water to the boil together. When bubbling draw off the heat and shoot in the flour all in one go. Beat vigorously until the mixture is smooth and will leave the sides of the pan.
Leave to cool. Whisk the eggs lightly together and add them slowly to the paste. The mixture should look shiny. Lastly add the cheese, seasonings and mustard. To assemble the gougere, butter an oven proof oval dish and place spoonfuls of the choux pastry around the edge of the dish to make a border - use all the pastry.
Fill with the goose salpicon, scatter over the grated cheese and the breadcrumbs, and bake in a moderate oven ( 180C, 375F ) for 35 - 40 mins or until the choux pastry is well risen and golden. Method Chop the onion and garlic finely and soften in 1 oz. of the butter until just turning colour. Add the liver, herbs and seasoning and fry together quickly for about 5 minutes. Cool and then place in the food processor and add the rest of the butter and the orange brandy.
Blitz until smooth. Fill the pate into a pretty china dish and cover the top with a layer of clarified butter. Method Soak and cook the haricot beans. Put the chopped onion into a saucepan with a little of the fat from the goose, fry until slightly brown.
Add the onions to the tomato puree then add the cooked beans with some of the water in which they were cooked. Season well and simmer for a 3/4 minutes. Place the ham or bacon in a saucepan, cover with cold water bring to the boil and simmer for 3/4 minutes.
Allow to cool and cut into small pieces. In a fireproof terrine add half the haricot bean mixure, arrange the goose, ham and sausages and pour over the remaining haricot bean mixture. Sprinkle breadcrumbs on the top and then pour on a little melted fat. Bake in a moderate oven for about 20 - 30 minutes and serve in the terrine.
Method Melt goose fat in a large heavy based saucepan and add choppedvegetables. Fry for a few minutes until they start to soften. Add well flavoured goose stock and bring to the boil, stirring occasionally. Add pearl barley and simmer the soup for about 1.5 hours. Before serving add the left over goose meat to the soup. Serve with plenty of hot crusty bread. Method Joint the goose into 8 pieces - each breast joint (off the bone) into two and each leg joint (on the bone) into two.
Take a very large and heavy bottomed saucepan and put half the sauerkraut in the bottom. Place the goose joints on top and then cover with the remaining sauerkraut. Pour over enough cold water to come to the top of the sauerkraut. Place over a medium heat and gently bring up to a simmer.
Cook like this, partially covered, for about 3 hours, until all the water has evaporated. Don't let the pan catch. Allow to cool a little and then place in a large oven proof dish - with the sauerkraut at the bottom and the goose joints on the top.
Place in a hot oven at 180°C for about half an hour to allow the goose to crisp up a bit. Serve with mashed potatoes. This is a really comforting and warming dish for a cold winters night - a great dish for entertaining. This dish can be prepared a day in advance and stored in the fridge and then can be re-heated for approximately 45 minutes.
Method Fry the mushrooms and onions together in some goose fat until soft and golden. Stir in flour and cook for one minute. Remove from heat and slowly pour in stock. Place back on the heat and bring slowly to the boil, stirring all the time.
Remove from heat and add the goose meat, ham and chopped parsley. Season well and stir in crème fraiche. Leave until completely cold. Place filling in a pie dish and cover with pastry.
Bake in a hot oven for 35 - 40 minutes or until pastry is golden brown. Oven 200°C / 400°F / Gas mark 6 Method Soak liver in milk for 30 - 60 mins, remove from milk, pat dry with paper towel, remove any membrane from liver. Add onion, garlic, mushrooms and parsley to the milk and simmer until liquid has evaporated. Add diced liver and stir fry in goose fat. Gradually sprinkle with flour while browning. Stir in cream and white wine. Cover with lid and cook for a few minutes.
Season and arrange on dish served with rice. Method Heat oil, fry onions and pepper until slightly soft. Add mushrooms and goose, season, continue to fry for two minutes.
Place fried mixture in a casserole dish. Pour beef stock into frying pan, add tomato puree and bring to the boil. Mix cornflour and paprika in a cup, add cold water to form a paste and slowly pour into stock, stirring continuously.
Pour thickened mixture over meat, cover and cook in oven at 180°C for 40 minutes. Serve with jacket potatoes. Method Put the gooseberries and water into a small saucepan. Bring to the boil and simmer until soft.
Mash the gooseberries and add the butter over a low heat, place into a blender to puree and then through a fine sieve into a sauce boat. Serve hot or cold. This will keep for at least three days covered in the refrigerator.
best dating in singapore where to goose liver pate recipe - Goose Liver Paté
Ingredients • 1 tbsp • 2 , finely chopped • 3 sprigs , leaves only • 1 clove, crushed • pinch freshly grated • ½ tsp ground • 1 , zest only • sea salt and freshly ground • 400g/14oz , trimmed of any membrane and gristle, roughly chopped • 50ml/2fl oz • 100ml/3½fl oz • 120g/4½oz unsalted , cubed For the butter finish • 80g/3oz unsalted • pinch ground • ½ , zest only • 2 sprigs , leaves only Method • Heat the oil in a frying pan over a medium heat.
Add the shallots and thyme and cook gently for five minutes, or until soft. Add the garlic, spices, orange zest and a good pinch of salt and pepper and cook for a further two minutes, or until fragrant. • Add the chicken livers to the pan and fry for 6-8 minutes, or until just cooked through. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine).
Remove from the heat and spoon everything into a food processor. Blend until smooth. • Add the brandy to the pan to deglaze, then add the cream and bring to a simmer. Cook for two minutes, stirring up any of the residue from the pan. Pour into the food processor and blend again until smooth. With the motor running, gradually add the cubed butter and blend until smooth. • Pass the mixture through a fine sieve into a bowl and then divide between four ramekins.
Smooth the tops down by banging the bottom of the ramekins against the work surface, then place in the fridge while you prepare the butter finish. • Melt the butter in a saucepan with the ground mace and spoon over the pâtés. Sprinkle over the orange zest and thyme leaves to decorate.
Refrigerate for two hours before serving with slices of toasted sourdough bread and cornichon pickles.
Jerad came home from hunting early last week with a bag full of goose livers. It’s not as shocking to me as it used to be, since we’ve eaten fresh goose and duck livers a lot lately. In fact, liver has become our favorite part of those wild birds to eat.
While Jerad’s a fan of simply frying or sauteing the livers, I prefer making a rich pate with them. Kosher salt & freshly ground black pepper • Rinse the livers and pat them dry. Put them in a small bowl, pour the sherry or wine over them, cover & refrigerated for 2 hours. • Melt 3 tablespoons of the butter in a medium skillet. Add the shallots, garlic, & chopped thyme and cook over medium-low heat, stirring often, until softened but not brown (3-4 minutes).
• Add the livers, reserving the soaking liquid, and cook without browning until the livers just change color (3-4 minutes). (Browning would toughen the exterior of the livers & the pate would not be smooth.) • Add the reserved liquid to the pan and simmer for 2 minutes. • Put all of that in a blender and puree until smooth. Add 3 more tablespoons of butter and process again until smooth.
Now pour in the cream and pulse just until incorporated. Season with salt & pepper. (Note: Don’t be alarmed if it looks & smells horrid. It’s much better once it’s cooled!) • Spoon the mixture into a 3-cup terrine or dish and smooth the surface. Refrigerated for 1 hour or until the pate just firms up. • Then, melt the remaining 8 tablespoons of butter (1 stick) and pour it over the top of the pate to cover completely (this will seal the top & keep from discoloring).
Press the thyme sprig into the butter and chill overnight (or up to a week). • Serve with toasted baguette slices, red grapes, caramelized onions, & gherkins. Thanks to for taking such great pics! Really delicious looking pate. The recipe looks well worth tacking a crack at. We haven’t had the good fortune of getting our hands on wild foul liver. The pheasants we brought back to CA from Idaho came without them (pretty sure my dad got to them before the birds were bundled up for the journey).
While I’m no fan of wild mallard duck or Canadian goose, I’m betting the livers are well worth the effort. Next time we’re in Idaho, we’ll be sure to jump on those livers early. Thanks for the inspiring photos. They’re terrific! Cheers, Steve & Jason
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