FLOWER POT KITCHEN: SMOKEY SWEET SPICY CHIPOTLE ROASTED GOOSE WITH GARLIC ROAST POTATOES

15 Jan 2013

SMOKEY SWEET SPICY CHIPOTLE ROASTED GOOSE WITH GARLIC ROAST POTATOES

Fabulous chipotle and cinnamon sweet smokey rubbed roasted goose.

Sweet and smoky cinnamon and chipotle rubbed roast goose. For a juicy goose, I followed River Cottages advice and roasted fast in a high heated oven 200 degrees for 12 mins per lb, then wrapped the bird in tin foil and rested for 20 minutes, following Jamies serving tips, I took the breasts off and then carved them to serve.

The sweet smoky chiptole rub worked really well with the goose it was sweet and spicy very moorish. The goose was cooked on a trivet and I placed peeled rough chopped potatoes in the bottom of the pan and let all those gorgeous flavours and fat drip down basting the potatoes while they cooked, and for the last 10 minutes I tossed in 4 chopped garlic cloves over the potatoes, and these were probably the best goose fat roasted garlic potatoes I have ever done.

Ingredients

1 x goose

70g sweet and smoky rub

Salt and Pepper

8 x rooster red potatoes peeled rough chopped

4 x cloves garlic rough chopped

Prick the goose skin all over with a fork and season well with salt, then rub in your rub generously in all the nooks and crannies. Place on your trivet and pop in a pre-heated oven 200 degrees for 12 minutes per lb.

20 minutes before your goose is ready to come out and rest, place the potatoes in the glorious goose fat in the bottom of the roasting pan, toss and return to the oven. After the 20 minutes remove the goose from the oven and wrap well in tin foil to rest, return the potatoes to the oven for a further 20 minutes to crisp up, because of the amount of goose fat the bottom of these mini roast potatoes will be soft and squidgy and the tops will be crispy and crunchy, a match made in heaven. Ten minutes before the potatoes are ready toss in the chopped garlic.

To serve carve from the bird or remove the breasts whole and then slice for a neater presentation on your plate. I like to have a aioli or cranberry and mayo dip for my roasted garlic potatoes.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.