Archive for August 2011

Green Curried Snow Goose

Green Curried Snow Goose Recipe:

This is a curry which requires some hard to get ingredients, but is fully worth the effort. However there are also commercial green curry mixes available in many food stores which will save preparation time and give good results.

Meat from two snow geese (including legs) cut into cubes

  • 2- 12 oz cans coconut cream
  • 2 Tbsp oil
  • 1tsp salt
  • 2 Tbsp fish sauce (a Thai product available at specialty stores)
  • 2 chopped, fresh green chilies
  • 4 Tbsp chopped, fresh coriander leaves
  • 1 Tbsp grated lemon rind
  • 3 Tbsp green curry paste (This can be purchased from oriental or Indian groceries or made from scratch with the recipe below)

Simmer 1can of coconut cream and oil until it begins to thicken and then add the curry paste, simmer for 5 minutes while stirring constantly. Add the goose and cook over medium-high heat for about 15 minutes. Add the second can of coconut cream, lemon rind, salt and fish sauce and stir until the mixture begins to boil. Reduce heat and simmer, uncovered for 35 minutes. Then add the chopped chilies and herbs, simmer another 5 minutes and serve over rice.

Green Curry Paste

  • 4 fresh green chilies
  • 1 tsp black pepper
  • 1 small, chopped onion
  • 3 cloves garlic
  • 2 Tbsp chopped, fresh coriander
  • 2 stems of lemon grass, chopped
  • 1 tsp salt
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 Tbsp oil

Place all ingredients in blender adding enough water to form a smooth, thick paste. This paste can be frozen for future use.

 

Goose Vindaloo

Goose Vindaloo Recipe:

Vindaloo is a very hot East Indian curry. The recipe here can be modified to suit your personal spice tolerance. I also use a commercial Vindaloo sauce, which seem readily available at most grocery stores across the country and also cuts preparation time dramatically. Patak’s vindaloo sauce is the brand that I use and one can is enough to do a bit more than the meat from one goose. Cooking instructions are provided on the can. But watch it, the stuff from the can does carry some heat.

Another Patak’s product,” Rogan Josh” is a milder curry, which also works well with goose meat. However if you want to start from scratch the following will produce results.

  • Meat from two geese (legs included) cut into cubes
  • 1 Tbsp crushed chilies
  • ½ cup red wine vinegar
  • 4 cloves chopped garlic
  • 2 inches of ginger root, finely minced
  • 1 Tbsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 Tbsp brown sugar

Soak chilies in the vinegar for ½ hour, add garlic and ginger to the chili/vinegar mixture and place in blender. Blend at medium setting until paste is formed. Remove paste from blender to glass bowl, adding water to get the last bit out. Add the goose meat and spices except the salt and sugar and allow to marinade for at least two hours at room temperature or up to 24 hours under refrigeration. Stir the marinade occasionally to ensure good penetration. Heat 2Tbsp oil in a cast iron frying pan and add the meat and sauce. Don’t be surprised if the steam makes your eyes water. Add the salt and allow the vindaloo to simmer (covered) over medium-low heat until the meat is tender (about 1 hour). If the vindaloo seems too dry add water.

The mixture can also be transferred to a slow cooker to maximize tenderness but you may want to cut the spices by half if a slow cooker is uses as this method will intensify the flavor and heat added by the spice. Add the sugar and stir just before serving. Vindaloo is best served over rice and can be garnished with raisins, sliced apples and slivered almonds.