Look
no further than this column for the ultimate shooting man’s
or woman’s perfect present – The Linley Gun cabinet. It is a
magnificent piece of furniture that of course has the added
advantage of becoming an important antique in the future – you
can almost write the Antiques Roadshow script!. Made in American
walnut and burr ash with Indian ebony cock- beading, it takes
into account UK gun licensing regulations whilst at the same
time takes up to eight shot guns and looks so good you will
want to build a whole room around it. What is unusual is that
the guns can be seen behind reinforced glass and there is even
a secret drawer. And the price? £29,000.00 excluding delivery
and installation. If that is a little more than you wanted to
spend and your name dosn’t end in “ovich” than why not go for
the walnut cartridge key ring – a snip at £75 quid www.davidlinley.com
I look forward to my stocking with great anticippppppation!
Happy Christmas xx
Recipe: Roast Goose with Blackpudding and pear stuffing
2.5-3kg goose with giblets and gizzard
1 apple cut into quarters
Salt
Stock:
Giblets and gizzard from the goose
4-6 peppercorns
1 bay leaf
½ onion
Put the gizzard and giblets into a saucepan of cold water with
a few peppercorns, the onion and a bay leaf. Bring it up to
the boil then turn down to a low simmer and cook for 20-30 minutes
or longer in a low oven 150c 2-4 hours covered with a lid. Strain
and set a side. You will need really good rich stock for the
gravy.
Goose:
Put a piece of Bake-o-glide into a roasting tin and then put
in a grill rack. Put the goose on to the grill rack. Stuff the
cavity with the apple quarters and rub salt all over the bird
really well. Slide the tin into a pre heated oven 200c and cook
for 1 hour then turn the oven down to 160c and continue cooking
for a further 1-2 hours or until the goose is cooked and the
skin is super crispy. What you want to end up with is the meat
practically falling away from the bones and really crispy skin.
Pour off all the goose fat and reserve for roasting potatoes
in.
When the goose has finished cooking, remove it from the oven
and allow to rest for
5-10 minutes. Keep warm.
It is hard to make the gravy in the pan as there is usually
so much fat but if there are any pan juices deglaze the pan
with some red wine and whisk well. Add this to the goose stock
made earlier and a glass of port. Reduce the gravy by half check
for seasoning.
Black Pudding and Apple stuffing
Serves 8-10
700g black Pudding
250g sour dough bread crumbs
2 large onions, chopped
3 pears, peeled, chopped and seeds removed
1tsp finely chopped sage leaves
Salt and pepper
130g soft butter + 25g butter, diced
300ml water
Splash of brandy or a Poire William if you can get it!
Butter an ovenproof dish. Put the water and onions into a
saucepan and bring to the boil. Gently simmer until the onions
are soft. Drain and transfer the onions to a large mixing bowl
and set aside. In a large frying pan, cook the black pudding.
Remove the black pudding with a slotted spoon and mix with the
onions. Gently heat up the butter and cook the pears with the
sage in the pan until soft then deglaze the pan with a splash
of brandy. Mix in the onions, breadcrumbs, pears, and 130g butter.
Season with salt and pepper. Pile the dressing into the buttered
dish and dot with the diced butter. Cook in a pre heated oven
190c oven for 35 – 40 minutes or until it is piping hot. The
dressing can be made the day before.
Wines for Christmas:
We always start lunch with Taittinger demi-sec Champagne – I
prefer a sweeter edge to my champagne and it is a wonderful
aperitif
For Lunch I think Famous Gate from Hatch Mansfield wines would
go very well with the goose
Top Christmas Tip: Buy inexpensive red or
gold baubles and fill a large clear glass hurricane lamp or
vase with them for a long lasting no fuss centre piece for your
Christmas table. You will then only need a few small flower
arrangements to spread around the table – they could be as simple
as nosegays of holly.