Recipes

Breakfast:

Scrambled goose egg, fricassee of girolles à la Provençal

Recipe from: Marco Pierre White, The Guardian 

Serves 8 
8 goose eggs 
Dash of double cream 
Salt & fresh black pepper 
Fricassee of girolles: 
400g fresh girolle mushrooms 
1 shallot, finely chopped 
1 clove garlic, finely chopped 
4 ripe plum tomatoes 
Chopped parsley 
Olive oil 
To garnish: 
8 Slices of warm toast

 
1. Blanch the tomatoes in rapidly boiling water for 30 seconds then shock them in cold water to remove the skins. Remove the seeds and dice the flesh about 6mm square. 
2. Heat a little olive oil in a pan. Gently sweat the chopped shallot and garlic without colouring. Add the girolle mushrooms and cook until soft. Add the diced tomatoes and chopped parsley, remove from the heat and season with salt and black pepper. Keep somewhere warm while the scrambled egg is prepared. 
3. Break the goose eggs into a heat-proof bowl, carefully break up the eggs but don't whisk. Place the bowl over a pan of simmering water and cook the eggs, regularly moving them so they cook evenly. When the eggs have started to set, remove from the heat and stop the cooking by adding a little double cream. Add salt and pepper to taste. 
4. Place a slice of warm toast in the centre of a plate, and cover with the scrambled egg. Spoon a little of the mushroom mixture over the scrambled eggs allowing them to fall off on to the plate.

Fried goose egg with broad beans and smoked bacon 
Recipe from: Mark Hix, The Independent

 
Serves 4 
4 goose eggs 
100g smoked bacon cut into rough 1/2cm cubes or use cubed pancetta 
250-300g broad beans, podded 
A couple of tablespoons of olive oil 
A couple of good knobs of butter 
Salt and freshly ground black pepper

Cook the beans in boiling salted water for 2-4 minutes until tender, depending on their size, then drain and leave to cool. You can shell any large ones if you wish. Melt a little oil in a small frying pan and gently cook the pieces of bacon for 3-4 minutes without colouring them too much. Meanwhile, gently fry the goose eggs in a little of the olive oil – you may have to do this in batches depending on how many frying pans you have in your cupboard. They will take a lot longer than duck eggs because of their size so a low heat is required.

Poached egg on a bed of asparagus

Poach one goose egg in 1" of boiling water. Serve on a bed of asparagus spears with parmesan garnish with salt and ground black pepper.

Lunch

Caponata with goose eggs 
Recipe from Ross Burden, Good Food Bites 

Servings: 4 
Level of difficulty: Easy 
Preparation Time: 20 minutes 
Cooking Time: 25 minutes 

1 large onion, finely chopped 
3 garlic clove, finely chopped 
80ml extra virgin olive oil 
2 eggplants, cut into 2cm dice 
3 red bell peppers, cut into 2cm dice 
400g canned plum tomatoes 
200ml white wine 
1 red chile, seeded and chopped 
2 tbsp toasted pine nuts 
1 tbsp small capers 
2 tbsp raisins, soaked in hot water for 5 minutes 
a pinch pinch of cinnamon 
15g fresh oregano or wild thyme leaves 
2 goose eggs 
3 tbsp truffle oil 
focaccia, to serve

Heat half of the olive oil in a large frying pan over a moderate heat and add the onion. Cook until golden. Add the garlic and cook until softened. Push the mixture to the side of the pan, add a little more oil and cook the aubergine chunks until golden. 

Push the aubergine chunks to the side of the pan, add the remaining oil and the peppers and fry until softened. Season with lots of black pepper. 

Add the tomatoes and wine and stir to combine. Cook for ten minutes, and then add the chilli, pine nuts, capers and raisins. 

Sprinkle with the cinnamon and oregano and simmer for another 10 minutes. If the mixture looks a little dry, simply add a little water and stir. 

Make a well in the centre of the mixture and break in the goose eggs. Bubble the mixture for about 5 minutes, until the eggs are softly cooked.  Drizzle with the truffle oil and serve immediately with warm focaccia.

Papa's Stovetop Soufflé 
Recipe from: The Book of Geese by Dave Holderread. 

1 cup milk 
1/2 cup cheese, grated 
1-1/3 cup goose eggs (approximately 3 eggs) 
2 tablespoons flour 
Salt and pepper to taste 

Heat milk in saucepan over medium heat. Add cheese to heated milk and melt in, stirring constantly. Remove from heat and allow to cool to room temperature. 

Beat eggs thoroughly then add flour and mix together well. SLOWLY add egg mixture to milk, stirring constantly to avoid cooking the eggs. Mix well. Return mixture to heat and cook over low heat for 20-25 minutes until thickened. Serve immediately. 

Deviled Goose Eggs 
Recipe from: The Book of Geese by Dave Holderread. 

4 goose eggs 
1/4 teaspoon salt 
1/8 teaspoon pepper 
1-2 teaspoons prepared mustard 
4-5 tablespoons mayonnaise 
4 teaspoons vinegar 
Parsley and/or Paprika (optional) 

Put eggs in saucepan, cover with water and cover. Bring to a boil then cook for 10 minutes. Turn off heat, leaving pan on burner, covered, for 10-15 minutes. 

Remove eggs and cool them and shell them under cold water. Cut eggs in half lengthwise with sharp knife. Remove yolks and mash them with the salt, pepper, mustard, mayonnaise, and vinegar. Fill the whites with the mixture. Top with parsley and/or paprika if desired. 

Pudding

Baked Egg Custard 
Recipe from: The Book of Geese by Dave Holderread. 

2 goose eggs 
1/2 cup sugar 
4 cups milk, scalded and cooled to room temperature 
1 teaspoon vanilla extract 
Nutmeg (optional) 

Preheat oven to 325 °F. 

Beat eggs slightly. Add sugar and vanilla and mix. Add scalded milk slowly to egg mixture, stirring constantly until well-mixed. Pour mixture into lightly greased casserole dish. Sprinkle with nutmeg. Set casserole dish in larger flatter pan containing 1" of hot water. Bake approximately 50 minutes or until firm to the touch and golden on top.