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Adam Byatt’s Goose with Dates

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This dish is festivity at its most elegant. Adam Byatt, Chef Patron of Trinity, Upstairs at Trinity and Bistro Union tells us 'I look forward to goose season all year round—it really is one of my favourite birds to cook with. Here, I find the tartness of the pickled cranberries, the sticky sweetness of the Medjool dates and bacon, and the earthiness of the celeriac all come together brilliantly to highlight this quintessential British protein.'
Take a look at the full menu at http://www.trinityrestaurant.co.uk/

Makes: 5

Ingredients:

• 2 breasts of goose from a 7 kilo animal
• 500g pitted Medjool dates
• 10 rashers of smoked, streaky bacon
• 100g fresh cranberries
• 50g water
• 50g white wine vinegar
• 50g sugar
• 2 star anise
Celeriac Puree
• 1 celeriac, peeled and roughly diced
• 250ml double cream
• 250ml milk

Method:

Pickled Cranberries:

1. Boil the water, vinegar, and sugar, mixing until well-blended. Remove from heat and allow it to cool.
2. Add the cranberries to the mixture and allow them to pickle for 6 hours

Dates & Bacon

1. Take ten dates and wrap each one of them in a rasher of streaky bacon
2. Place under warm grill to cook for 6 minutes, or until the bacon is crispy.

Date Puree:

1. To make the date puree, just cover remaining dates with water, on very low heat, simmer 45 minutes until dates are soft and the water is almost evaporated. Blend to a paste reserve for later.

Celeriac Puree:

1. Mix the milk and double cream into a saucepan and add the celeriac. Cover with parchment paper. Bring to a boil and simmer until the celeriac is soft. Allow to cool.
2. Blend until smooth and season to taste.

Goose:
3. Blend the star anise with the salt and rub the mixture onto the goose breasts
4. Cook goose fat-side down and render in a cold pan.

To Serve:

Cut the goose breasts into 5 slices each, and lay them on top of a spoonful of the date puree. Add one spoonful of celeriac puree, and two of the bacon-wrapped dates to the side. Add a spoonful of the pickled cranberries over the top to finish.

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