Roast goose breast mappas recipe
Roast goose breast mappas with aloo podimas An Indian-inspired festive feast. If you don't fancy goose, substitute with duck breasts or even large chicken breasts with the skin on. 2 large goose breasts, skin-on and scored1 tbsp vegetable oil 2 large goose breasts, skin-on and scored 1 tbsp vegetable oil 5cm/2in cinnamon stick2 bay leaves4 cloves1 tsp peppercorns1 tsp fennel seeds¼ tsp ground turmeric½ tsp chilli powder1 tsp salt 5cm/2in cinnamon stick 2 bay leaves 4 cloves 1 tsp peppercorns 1 tsp fennel seeds ¼ tsp ground turmeric ½ tsp chilli powder 1 tsp salt 3 tbsp vegetable oil2.5cm/1in piece fresh ginger, peeled and cut into matchsticks12 curry leaves, preferably fresh1 red onion, sliced4 green chillies, slit¼ tsp ground turmeric1 tbsp ground coriander235ml/11½oz duck or chicken stock2 tbsp red wine vinegar1 tsp salt1 tsp garam masala235ml/11½oz coconut milk 3 tbsp vegetable oil 2.5cm/1in piece fresh ginger, peeled and cut into matchsticks 12 curry leaves, preferably fresh 1 red onion, sliced 4 green chillies, slit ¼ tsp ground turmeric 1 tbsp ground coriander 235ml/11½oz duck or chicken stock 2 tbsp red wine vinegar 1 tsp salt 1 tsp garam masala 235ml/11½oz coconut milk 600g/1lb 5oz new potatoes, washed 1 red onion, finely choppedpinch asafoetida2 green chillies, cut in half lengthways2.5cm/1in piece fresh ginger, peeled and finely chopped1 tsp ground turmeric1½ tsp salt2 tbsp finely chopped coriander1 lemon, juice only 600g/1lb 5oz new potatoes, washed 1 red onion, finely chopped pinch asafoetida 2 green chillies, cut in half lengthways 2.5cm/1in piece fresh ginger, peeled and finely chopped 1 tsp ground turmeric 1½ tsp salt 2 tbsp finely chopped coriander 1 lemon, juice only 1 tbsp vegetable oil10 curry leaves, preferably fresh1 dried red chilli2 tsp black mustard seeds 1 tbsp vegetable oil 10 curry leaves, preferably fresh 1 dried red chilli 2 tsp black mustard seeds Method Finely grind all the marinade ingredients together and rub over the goose breasts making sure to rub the spices into the incisions on the skin. Set aside for 30 minutes.Preheat the oven to 160C/140C Fan/Gas 3. To make the sauce, heat the oil in a saucepan, add the ginger, curry leaves and onion and sauté over a medium heat for 4–5 minutes until soft. Add the green chillies, turmeric and coriander and sauté for 2 minutes. Add the stock, vinegar and salt and simmer for 5–6 minutes. Add the garam masala and coconut milk and simmer until the sauce thickens enough to coat the back of a spoon. Heat a tablespoon of oil in an ovenproof, heavy-based frying pan and sear the goose breasts on the skin side over a medium heat for 6–8 minutes until the skin is crisp and much of the fat is rendered in the pan. Turn over and sear the other side for a couple of minutes, then place in the preheated oven for 3–4 minutes. Remove and rest for 5 minutes. To make the aloo podimas, bring a pan of salted water to the boil. Add the potatoes and simmer for 12–15 minutes or until tender. Drain well and set aside. When the potatoes are cool enough to handle, peel them and set aside. They need to be marble sized so cut them into two if they are very large. For the tempering, heat the oil in a large, heavy-based frying pan to smoking point and add all the tempering ingredients. When the seeds crackle and the curry leaves crisp up, add the red onion and cook over a medium heat for 3–4 minutes stirring continuously. Add the asafoetida, green chillies, ginger, turmeric and salt and stir over a high heat for 30 seconds. Add the potatoes and stir to mix the tempering evenly through the potatoes. Cook for another 2–3 minutes, then sprinkle over the coriander and finish with lemon juice.Slice the goose and arrange on a serving platter. Serve with the sauce and the aloo podimas. Finely grind all the marinade ingredients together and rub over the goose breasts making sure to rub the spices into the incisions on the skin. Set aside for 30 minutes. Finely grind all the marinade ingredients together and rub over the goose breasts making sure to rub the spices into the incisions on the skin. Set aside for 30 minutes. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. To make the sauce, heat the oil in a saucepan, add the ginger, curry leaves and onion and sauté over a medium heat for 4–5 minutes until soft. Add the green chillies, turmeric and coriander and sauté for 2 minutes. Add the stock, vinegar and salt and simmer for 5–6 minutes. Add the garam masala and coconut milk and simmer until the sauce thickens enough to coat the back of a spoon. To make the sauce, heat the oil in a saucepan, add the ginger, curry leaves and onion and sauté over a medium heat for 4–5 minutes until soft. Add the green chillies, turmeric and coriander and sauté for 2 minutes. Add the stock, vinegar and salt and simmer for 5–6 minutes. Add the garam masala and coconut milk and simmer until the sauce thickens enough to coat the back of a spoon. Heat a tablespoon of oil in an ovenproof, heavy-based frying pan and sear the goose breasts on the skin side over a medium heat for 6–8 minutes until the skin is crisp and much of the fat is rendered in the pan. Turn over and sear the other side for a couple of minutes, then place in the preheated oven for 3–4 minutes. Remove and rest for 5 minutes. Heat a tablespoon of oil in an ovenproof, heavy-based frying pan and sear the goose breasts on the skin side over a medium heat for 6–8 minutes until the skin is crisp and much of the fat is rendered in the pan. Turn over and sear the other side for a couple of minutes, then place in the preheated oven for 3–4 minutes. Remove and rest for 5 minutes. To make the aloo podimas, bring a pan of salted water to the boil. Add the potatoes and simmer for 12–15 minutes or until tender. Drain well and set aside. To make the aloo podimas, bring a pan of salted water to the boil. Add the potatoes and simmer for 12–15 minutes or until tender. Drain well and set aside. When the potatoes are cool enough to handle, peel them and set aside. They need to be marble sized so cut them into two if they are very large. When the potatoes are cool enough to handle, peel them and set aside. They need to be marble sized so cut them into two if they are very large. For the tempering, heat the oil in a large, heavy-based frying pan to smoking point and add all the tempering ingredients. When the seeds crackle and the curry leaves crisp up, add the red onion and cook over a medium heat for 3–4 minutes stirring continuously. For the tempering, heat the oil in a large, heavy-based frying pan to smoking point and add all the tempering ingredients. When the seeds crackle and the curry leaves crisp up, add the red onion and cook over a medium heat for 3–4 minutes stirring continuously. Add the asafoetida, green chillies, ginger, turmeric and salt and stir over a high heat for 30 seconds. Add the potatoes and stir to mix the tempering evenly through the potatoes. Cook for another 2–3 minutes, then sprinkle over the coriander and finish with lemon juice. Add the asafoetida, green chillies, ginger, turmeric and salt and stir over a high heat for 30 seconds. Add the potatoes and stir to mix the tempering evenly through the potatoes. Cook for another 2–3 minutes, then sprinkle over the coriander and finish with lemon juice. Slice the goose and arrange on a serving platter. Serve with the sauce and the aloo podimas. Slice the goose and arrange on a serving platter. Serve with the sauce and the aloo podimas. Recipe tips Mix any leftover potatoes with cabbage to make a great Indian bubble and squeak.