For a touch of Winter luxury – Just add goose fat!
Everyone knows goose fat is the key to heavenly roast tatties, but this not-so-secret chef’s favourite can do so much more! As the nights draw in goose fat, with its savoury flavour and silky texture, is ideal for transforming all manner of dishes into sumptuous, warming feasts!
Used in place of butter or oil, goose fat is brilliant for adding a touch of winter luxury to vegetable side dishes, risottos, stews, omelettes and stuffings and for roasting vegetables, poultry and game.
So don’t bin that half full jar of goose fat after the Sunday roast, once opened it can be kept in the fridge for 2-3 months which leaves lots of time to experiment with cooking with it.
For those struggling for inspiration there’s even a website and phoneline dedicated to helping people make the most of the fat. The Goose Fat Information Service, on www.goosefat.co.uk or 020 7631 3232, provides recipe ideas, hints and tips for storage, as well as nutritional information and facts on the history of goose fat.
Top chef and owner of classic French restaurant Racine, Henry Harris, features on the website and has long been a fan of the fat;
“Goose fat is widely used in cooking in the South West of France, particularly in the regions of Aquitaine, Gascony and Périgord where it adds its subtle meaty flavour to traditional dishes, such as a classic French bean stew. It is the perfect culinary ingredient and a chef’s best friend. There is no doubt it makes the ultimate roast potatoes, but at my restaurant I use it to add a luxurious silkiness to a variety of recipes that we serve all year round.”
Henry Harris has created a range of delicious, warming recipes to demonstrate the versatility of goose fat. These can be found on www.goosefat.co.uk.
Other fans of the fat include Nigella Lawson, Jamie Oliver, Rick Stein, Hugh Fearnley-Whittingstall and Paul Rankin.
Goose fat is widely available all year round in most supermarkets including Sainsbury’s, Budgens, Co-op, Morrisions, Asda, Tesco and Somerfield, as well as all good butchers, delis and farm shops.
We tried our roast potatoes with goose fat, this Sunday’s roast and they came out really nicely – really crispy on the outside, light and fluffy on the inside – the perfect roast potato!
This article is brought by Eating Britain
