Slainte: Feasting With Angels, Irish Recipes for Michaelmas

Feasting with Angels

Gravy: Pour or spoon off the remainder of the fat. Add about 2 1/2 cups of strained giblet stock to the roasting pan, bring it to a boil and, using a small whisk, scrape the pan to dissolve the meaty brown bits. Taste for seasoning and if the gravy is weak, boil for a few minutes to concentrate the flavor, if too strong add a little stock. Strain into a gravy boat.

Before serving the goose, remove the stuffing to a medium bowl. Bring the goose to the table, carve it, and serve stuffing, applesauce and gravy separately. An 8-10 pound goose will serve 8-10 people.

Blackberry Apple Crumble
(Good Food From Ireland – Georgina Campbell)
    2     pounds Granny Smith apples
    1    pound blackberries
    2     tablespoons water
    6     ounces sugar
    4     ounces cold butter
    4     ounces whole wheat flour
    2     ounces oatmeal flakes
    2     ounces brown sugar

Peel, core and slice the apples. Mix with the blackberries. Add sugar and water to fruit and stir to combine. Place fruit in a 1 quart baking dish.

Crumble: Cut butter into flour, add oat flakes and brown sugar and continue cutting together until mixture becomes crumbly. Sprinkle over fruit, packing down lightly. Bake in a preheated 400°F oven for 15 minutes. Reduce heat to 375°F and continue baking for another 15-20 minutes until topping is crunchy brown and fruit has released its juices. Serve hot with cream, whipped cream or ice cream. Makes 6-8 servings. 

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