Tag: honey

Goose Breast with Persimmon Baked in Honey Whiskey and Boiled Potatoes in Butter Recipe

Ingredients (2 servings):

  • 500 g purple potatoes
  • 1 whole goose breast (it may be also duck breast) 
  • 2 persimmons
  • 50 g butter
  • salt and pepper to taste
  • 50-100 ml honey flavoured whiskey

Preparation method:

  1. Slice the persimmons into 1 cm thick slices.
  2. Smear an ovenproof dish with some butter.
  3. Lay the persimmon slices in this dish and pour over the honey whiskey.
  4. Place the dish with persimmons into the oven preheated to 200 C and cook for about 20 minutes or so, until the persimmon slices got caramelised.
  5. Wash thoroughly the purple potatoes and then boil them skins on till fork soft.
  6. Wash the goose (duck) breasts and then pat them dry with paper towels. Salt and pepper them to taste.
  7. Lay the breasts skin side down a heavy bottomed frying pan and dry them over low heat for about 15 minutes.
  8. Flip them and fry them on their meat sides for another 3 minutes.
  9. Slice the breasts and serve them on top of the roasted persimmons alongside the halved purple potatoes topped with pieces of butter.

Goose with Smoked Pears – Recipe Inspired from Ukraine

Goose with Smoked Pears - Recipe Inspired from Ukraine 07I have been recently in Ukraine in Zakarpattia – aka Subcarpathia, very nice place, very friendly people, very good food and vodka.

While I was visiting the city and browsing through the farmers market I found smoked pears, never heard of them before.

So when I came back, I had to try them and add a splash of vodka to keep the Ukrainian theme. And since it’s goose season the meat of choice was of course goose.

Here’s the recipe:

Ingredients (2-4 servings):

  • 2 goose legs
  • 2 goose wings
  • 4 bay leaves
  • 100 ml dry white wine
  • 10-15 smoked pearsGoose with Smoked Pears - Recipe Inspired from Ukraine 05
  • 1 tablespoon cornstarch
  • 2-3 mild red chilli peppers
  • 1 large tomato
  • 1 spoon of honey
  • a dash of vodka, optional
  • salt and pepper to taste

Preparation method:

  1. Salt and pepper the goose legs and wings and place them in an ovenproof dish. Add the bay leaves and white wine,Goose with Smoked Pears - Recipe Inspired from Ukraine 02
  2. Place the dish with goose parts in the preheated oven at 180 C and roast them for about 1.5-2 hours, until done, and the skins are crunchy.Goose with Smoked Pears - Recipe Inspired from Ukraine 11
  3. Meanwhile chop finely the red peppers.Goose with Smoked Pears - Recipe Inspired from Ukraine 03
  4. Dice finely the tomatoes.Goose with Smoked Pears - Recipe Inspired from Ukraine 04
  5. Place the diced tomatoes and chopped peppers in a small pot, add a cup of water, a bit of salt and pepper, and simmer on low heat for about 30 minutes until they are soft and mushy.
  6. In another small pot add the smoked pears and about 1 litre of water simmer over medium heat for about 30-45 minutes until the pears have soaked and softened up.
  7. Remove the pears and set them aside.Goose with Smoked Pears - Recipe Inspired from Ukraine 06
  8. In the smokey-peary liquid add the dissolved cornstarch, a dash of vodka and the honey, simmer for a minute until thickens a bit.Goose with Smoked Pears - Recipe Inspired from Ukraine 12
  9. Server the goose legs with some boiled potatoes, some smoked pears covered with sauce and a spoon of the chilli-tomato sauce.     Goose with Smoked Pears - Recipe Inspired from Ukraine 08 Goose with Smoked Pears - Recipe Inspired from Ukraine 09 Goose with Smoked Pears - Recipe Inspired from Ukraine 10

Roasted Hogget with Lemon and Olives Recipe

Hogget is a lamb between 1 and 2 years. Therefore it has a very subtle taste in-between lamb and mutton, if you like it rarer (and I cooked it more so) leave it roast less if the liking is more well done roast half an hour plus.

This is also a meat the I bought from the farmers market, I had another get-together with friends and got to the market to see what the fresh and eye charming meat we found. Therefore hogget was the choice of this time.

Ingredients (6-8 servings)

  • 1 hogget leg, the behind one is quite bigger and meatier 😉
  • 200 g olives stuffed with anchovies
  • 4 tablespoons honey
  • 2 lemons
  • 1/2 teaspoon Xerxes vinegar (or else you have more at hand)
  • 1-2 tablespoons wine
  • 4 cloves of garlic
  • salt and pepper to taste
  • about 6-8 branches of thyme
  • 100 ml wine, white or otherwise
  • salt and pepper to taste
For the roasted vegetables:
  • a medium (wild) green zucchini
  • 1/2 kg potatoes
  • 1 head of cauliflower
  • about 8 small white eggplants
  • 4 medium yellow onions

Preparation method:

  1. Wash and clean thoroughly the hogget leg.
  2. In a food processor blend together the olives filled with anchovies, honey, garlic, wine, vinegar and 1 lemon’s zest.
  3. Blend it until it forms a smooth paste thick/thin enough to be spread, if needed add some more wine. Season with salt and pepper to taste.
  4. Preheat the oven to 220 C.
  5. Place the hogget leg into an oven tray.
  6.  Brush the paste over the hogget leg carefully so the whole covered.
  7. Put some more thyme branches and the other lemon cut into eight.
  8. f you have a gas oven, baste with some more wine while roasting. In an electric oven, you can still baste it but it’s optional.
  9. Roast for about 2-2 1/2 hours depending on the size of the hogget and how you like it – rare / medium / well done. Check with a steak fork to sea the meat’s consistency.
  10. While roasting the meat prepare the vegetables to roast, I had some cauliflower, small white aubergines, wild green zucchinis, yellow onions and potatoes.
  11. Cut the zucchinis in two then slice them more into quarters or so.
  12. Separate the cauliflower into smaller florets.
  13. Cut the onions into quarters.
  14. Crest the potatoes (in their skins) and place them in the oven first since they need the most time to cook. Spread some salt and pepper and drizzles of olive oil over the vegetables.
  15. After some 20 minutes place the other vegetables on the roasting trays an lay them into the oven, below the hogget. Let them roast for another 20 minutes.
  16. Remove the hogget from the oven and let it rest for about 10 minutes to cool a bit down.
  17. Carve meat pieces and serve with the roasted vegetables.