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Caponata with Goose Eggs
Recipe by Ross Burden.
Softly cooked goose eggs and truffle oil give classic Caponata a
deliciously different twist in this sensational recipe from Ross Burden.
Servings: 4
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Ingredients: (Note: Measurements in Metric)
1 large onion, finely chopped
3 garlic clove, finely chopped
80ml extra virgin olive oil
2 eggplants, cut into 2cm dice
3 red bell peppers, cut into 2cm dice
400g canned plum tomatoes
200ml white wine
1 red chile, seeded and chopped
2 tbsp toasted pine nuts
1 tbsp small capers
2 tbsp raisins, soaked in hot water for 5 minutes
a pinch pinch of cinnamon
15g fresh oregano or wild thyme leaves
2 goose eggs
3 tbsp truffle oil
focaccia, to serve
Method:
Heat half of the olive oil in a large frying pan over a moderate
heat and add the onion. Cook until golden. Add the garlic and cook until
softened. Push the mixture to the side of the pan, add a little more oil and
cook the aubergine chunks until golden.
Push the aubergine chunks to the side of the pan, add the
remaining oil and the peppers and fry until softened. Season with lots of black
pepper.
Add the tomatoes and wine and stir to combine. Cook for ten
minutes, and then add the chile, pine nuts, capers and raisins.
Sprinkle with the cinnamon and oregano and simmer for another 10
minutes. If the mixture looks a little dry, simply add a little water and stir.
Make a well in the center of the mixture and break in the goose
eggs. Bubble the mixture for about 5 minutes, until the eggs are softly cooked.
Drizzle with the truffle oil and serve immediately with warm
focaccia.
Papa's Stovetop Soufflé
Recipe from: The Book of Geese by Dave Holderread.
1 cups milk
1/2 cup cheese, grated
1-1/3 cup goose eggs (approximately 3 eggs)
2 tablespoons flour
Salt and pepper to taste
Heat milk in saucepan over medium heat. Add cheese to heated
milk and melt in, stirring constantly. Remove from heat and allow to cool to
room temperature.
Beat eggs thoroughly then add flour and mix together well.
SLOWLY add egg mixture to milk, stirring constantly to avoid cooking the eggs.
Mix well. Return mixture to heat and cook over low heat for 20-25 minutes until
thickened. Serve immediately.
Deviled
Goose Eggs
Recipe from: The Book of Geese by Dave Holderread.
4 goose eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1-2 teaspoons prepared mustard
4-5 tablespoons mayonnaise
4 teaspoons vinegar
Parsley and/or Paprika (optional)
Put eggs in saucepan, cover with water and cover. Bring to a
boil then cook for 10 minutes. Turn off heat, leaving pan on burner, covered,
for 10-15 minutes.
Remove eggs and cool them and shell them under cold water. Cut
eggs in half lengthwise with sharp knife. Remove yolks and mash them with the
salt, pepper, mustard, mayonnaise, and vinegar. Fill the whites with the
mixture. Top with parsley and/or paprika if desired.
Baked Egg Custard
Recipe from: The Book of Geese by Dave Holderread.
2 goose eggs
1/2 cup sugar
4 cups milk, scalded and cooled to room temperature
1 teaspoon vanilla extract
Nutmeg (optional)
Preheat oven to 325 °F.
Beat eggs slightly. Add sugar and vanilla and mix. Add scalded
milk slowly to egg mixture, stirring constantly until well-mixed. Pour mixture
into lightly greased casserole dish. Sprinkle with nutmeg. Set casserole dish in
larger flatter pan containing 1" of hot water. Bake approximately 50
minutes or until firm to the touch and golden on top.
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