Oh yes, goose. We've had goose for the last couple of years after a miserable experience with a turkey whose flesh was as dry as a nun's gusset. Anyway, Happy Christmas.
The goose cost about a squillion pounds and was, if I say so myself, cooked to juicy perfection. Needless to say she didn't like it as much as roast chicken.
This recipe has reminded me of the fact that when I was at university I thought it was genuinely witty that we had a sign above the toaster in our student flat that bore the legend 'Make Toast, Not War'… <Aitch wipes tears of thirtysomething mirth from eyes>.
“Thought you might like this uber easy recipe (using the word loosely!). It
requires no doughmaking, ideal for lazy types like me. This is how we used to
make pizza at uni when we'd spent all our food money on beer
;-)
Probably noooot really called Andrew, in fact, but this email wasn't signed so Andrew is the only nominative detail I can glean from our correspondence. For the record, I think that if you want to make your own buttermilk you just mix equal amounts of natural yoghurt and semi-skimmed milk. I think…
Says 'Andrew':
“I reckon you could swop carrot for courgette, pepper, onion, etc, though probably fry them a bit first.
Also use any different cheese and herbs, and I'm sure normal milk would work, if you can't get buttermilk.
1 carrot, grated
15 stalks parsley, chopped
60g cheddar, grated
220g self-raising flour
1 egg
3/4 cup buttermilk (about 150ml, I think?)
1/2 cup vegetable oil
1. Preheat oven to 180c.
2. Mix carrot, parsley, cheese and flour.
3. In another bowl, whisk egg, buttermilk and oil.
4. Add this to dry ingredients and mix.
5. Spoon into muffin cases (makes 12) and bake for 20-25 mins.”
Shee-yit. What now?
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