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Tuesday, 25 July 2006
Angela Humphreys' delicious recipe for this galatine takes a little time and effort, but it's worth it.
Ingredients
Breast meat from any wild goose (about 700g/1lb 8oz)
450g/1lb sage and onion sausage meat
2tbsp Worcestershire sauce
1tbsp parsley, chopped
1 egg, beaten
1/2tsp garlic salt
Black pepper
6 rashers streaky bacon
1tbsp fresh sage, chopped
Fresh sage for garnish
Method
1. Chop the goose meat in a food processor. Mix with the sausage meat and add the Worcestershire sauce, parsley, egg, garlic salt and pepper. Divide the mixture in two. 2. Put half on a sheet of greaseproof paper and shape into an oblong, about 30cm by 20cm and 5mm/12in by 8in by 1/4in. Lay the bacon rashers and sage on top. 3. Cover with the rest of the goose mixture. Roll up like a Swiss roll, using the paper to lift the mixture. Keep the paper in place, wrap in foil and seal carefully. 4. Put in a saucepan, cover with water, bring to the boil and simmer for two-and-a-half hours. Top up the water as necessary. Remove from the pan and allow to cool with a weight on top. 5. Chill overnight, still weighted, then unwrap the galantine and garnish with sage. Slice and serve with salad and chutney.
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