After so long away it’s great to put our feet back onto solid ground in old Blighty

Christmas day in the Parker household

one of our popup Christmas trees

We have had a typical family Christmas Day with Gwen and the cantankerous aunty. I was teetotal for the majority of the day as l was waiting the departure of aunty in the evening, when l had to drive her home. 

Then l had the opportunity to try and catch Judith up, she was already anaesthetised and oblivious and blinded to the two bar humbugs. 

Aunty Joyce bar humbug

Saying that, we did manage to get both of them laughing after lunch when we played a Christmas game.

Must say everyone enjoyed the goose stuffed with a haggis stuffing flavoured with brandy and lemon.

Gwen enjoying her game

Goose adapted from Nigel Slaters recipe

Goose for me has far more flavour than turkey and so moist, plus the potatoes cooked in goose fat are devine.

Haggis stuffing makes a perfect side dish.

Ingredients

2 large onions, roughly chopped

a little goose fat or oil

one four portion good quality haggis

40gm/2oz oat flakes

glass of brandy

10g/½oz chopped mint leaves

2 lemons, zest and juice only ( but save the skins)

salt and freshly ground black pepper

6 Maris Piper potatoes, cut for roast potatoes

1 x 5kg/11lb goose

Preparation method

Preheat the oven to 220C/425F/Gas 7.

Remove the haggis and crumble into a bowl.

Fry the onions in a pan with a little oil or goose fat until lightly browned add to the haggis along with the lemon juice and brandy. Combine thoroughly by hand and salt and pepper to taste.

Place the goose in a large roasting tin and stuff with the haggis mixture into the cavity. Add the lemon shells to fill and remaining space.

Roast the goose for 60 minutes and then reduce the temperature of the oven to 180C/350F/Gas 4.

Remove the goose from the oven and place the potatoes around the bird.

Return the goose to the oven and continue cooking for 1-1½ hours, until the skin is dark brown and crisp. Check that it is cooked by forking into the thigh joint, making sure the juices run clear without any sign of blood.

Remove the goose from the oven, cover with foil and leave to rest for 15 minutes before carving. Spoon out the stuffing and roast potatoes and keep warm in the oven.

Serve with all the Christmas trimmings.



As always we eat too much and drink just enough!















Enjoy the rest of Christmas and the New Year. See you when we get back in January.