Chinese Roast Goose

We had a Chinese style roast goose for Thanksgiving, and this recipe is definitely a keeper. It's a goose stuffed with my favourite glutinous rice. (Actually, the glutinous rice is yummy enough to eat it on its own). I got this recipe off a friend's magazine, and made a few changes to it just because I do not like / have some of the ingredients.

Our Thanksgiving Lunch 2017

GLUTINOUS RICE STUFFING
400g Glutinous Rice, washed and soaked for 2 hours
100g Oil for frying (I used a mix of sesame oil and avocado oil because sesame oil adds some fragrance and both oils have high cooking temperature.)
4 Large Shallots (or more if it's smaller)
3 Cloves of Garlic, chopped
80g Dried Mushrooms (1 packet), soaked and sliced
75g Dried Shrimp, washed and soaked
100g Chinese Sausage, diced
50g Dried Scallops, soaked and shredded
100g Gingko Nuts, parboiled until soft
150g Yam, cubed (1 inch)
150g Pumpkin, cubed (1 inch) - or omit this and double the yam
350ml Chicken Stock
1 tsp Five spice powder
1 tsp Salt
1 tsp Sugar
2 tsp Dark Soya Sauce

Glutinous rice waiting to be steamed

Steps:

1. Heat oil and fry shallots until crisp and fragrant
2. Add garlic and fry until light brown
3. Add mushroom, dried shrimps, diced sausage and shredded scallops. Stir fry until fragrant.
4. Stir in gingko nuts, yam and pumpkin cubes. Toss and fry for 5 mins.
5. Add glutinous rice and fry for another 5 mins.
6. Mix the seasoning (five spice, salt, sugar and soya sauce) into the chicken stock. Then fry until the chicken stock mixture is well absorbed.
7. Transfer to a dish for steaming for 30 mins until the ingredients are fully cooked.

Note: The glutinous rice can be prepared in advance the night before.

The goose and the stuffing

 

GOOSE PREPARATION
1 Large Goose (4.5-5kg / 10-12lb), washed and clean
2 Tbsp Sea Salt
1 Tbsp Black Peppercorns, crushed
1 Tbsp Coriander Powder
1 tsp Five Spice Powder
300ml Water

Browning Baste (Mix all to form a paste)
3 Tbsp Honey
1 Tbsp Mustard
2 Tbsp Vinegar
4 Tbsp Wine (I used Red wine)

Steps:

1. Prick the goose all around with a skewer. This allows fat to drain during roasting. Rub the goose with salt, pepper, coriander and five spice powder.
2. Brush the browning baste all over the goose and keep the remaining baste for later use.
3. Stuff the cavity of the goose with rice stuffing and tie the legs up.
4. Place the goose on a roasting rack and into a roasting tin. Make sure the goose does not touch the bottom of the tin.
5. Add 300ml water into the tin and roast the goose for 5 mins at 450 degF (230 degC) and then reduce the heat of the oven to 320 degF (160 degC). Watch the bird regularly (if it gets too brown, cover it with a foil).
6. Roast the goose for using the guiding timings: 20-25 mins per pound of goose. (Do the math depending on the weight of your bird!). Baste the goose every 15 minutes to add moisture and flavor.
7. Remove the goose when it's done and allow the goose to rest on a rack for 20-30 mins. Loosely cover goose with foil.
8. Save the pan drippings (ie. Goose Fat) for the sauce.

Cooking in the oven

GOOSE SAUCE
1 Tbsp Goose Fat
4 Plums (or 2 small apples), diced
100g Plum Sauce
3 Tbsp Sugar
350ml Chicken Stock
3 Tbsp balsamic Vinegar
2 pinch of Sea Salt

1. Heat the pan drippings / goose fat int he pan and add diced plums (or apples), plum sauce and sugar. Stir fry until plums / apples are soft.
2. Add chicken stock and a few more scoops of pan drippings. Add balsamic vinegar. Boil until slightly reduced.
3. Add salt and adjust to taste.
4. Serve with the carved goose.

Green Tea Bread

Recipe from bearnakedfood.com

Mix together in a bowl:
270g Bread Flour
30g Cake Flour
15g Milk Powder
40g Sugar
4g Salt
10g Green Tea Powder

Then add and mix:

5g Instant Yeast

Create a hole in the middle and then add in

25g Beaten Egg (Half) then

150ml Whole Milk then

75ml Whipping Cream

*save the other half egg for egg wash

Use a mixer with the dough hook attachment and knead into a lumpy dough on low speed.

Remove dough from hook. Cover with a cling wrap and set aside for 20 mins

Continue kneading for another 15-20 mins on Medium speed. Check the dough by stretching a small section. If it breaks easily, continue kneading for another 5-7 mins. Test it again.

Slam the dough on the counter about 10 times. Dough should not be sticky.

Spray a bowl with oil and place the dough in the bowl. Turn the dough so it is coated on both sides. Place the bowl in a warm place (cooled oven with a cup of boiling water next to it) for 60 mins.

Use a finger to poke a hole in the middle of the dough to release the gas. Hand knead the dough.

Weigh the dough, and divide into equal portions. Tuck and shape them into a ball.

Flatten into a long rectangle, and roll the dough into a log. Repeat.

Place into loaf pan. Cover loaf pan with cling wrap. Place loaf pan into cooled oven with a cup of hot water for another 60 mins.

Prepare Eggwash by adding 1tbsp whole milk to the remaining egg. Lightly brush egg wash on loaf.

Bake in pre-heated oven 170degC / 340degF for 30-40 mins. Rotate the pan half way through. Cover the top with a foil if top is browning too quickly.

Remove from oven and immediately brush whipping cream.

Let it cool on wire rack, then slice it.

Blueberry Muffins

Recipe adapted from inspiredtaste.net

This recipe makes 8 large muffins, or 12 standard muffins.


Preheat oven @ 400degF

In a bowl, mix the dry ingredients:

1 1/2 cups of All Purpose Flour
3/4 cups of Sugar
2 tsp Baking Powder
1/2 tsp Salt

In a measuring cup, fill 1/3 cup of oil, then crack a large egg in the measuring cup, and fill up the measuring cup to 1 cup with milk (approx 1/2 cup milk). Add 2 tsp of Vanilla Extract. Whisk wet ingredients

Add wet ingredients to dry ingredients and fold in with a spatula (do not use a mixer or it will over mix and become hard)

Fold in 1 cup of blueberries. 

Spoon in muffin cups till almost full.

Bake at 400degF for 15-17 mins.

Prawn Mee

Got this recipe from a friends Facebook post. It's her recipe.

Recipe:
1. Simmer giant prawn heads and shells, garlic and rock sugar. Steep overnight.
2. Toast dried shrimp and dried scallops in sesame oil. Brew in broth for an hour with ginger and chicken stock, blend, add sambal belachan and brew for five hours. 
3. Add pork ribs, dashi stock and garlic bulbs. Brew overnight.
4. Add sambal belachan infused with dried shrimp and brew.
5. Blanch spring greens, egg noodles, fishcake.
6. Serve with large prawns, soft-boiled eggs, deep fried scallions and more sambal belachan.