Glazed roast goose, citrus, swede and friends

Pascal Aussignac serves up a stunning roast goose recipe, with a selection of bright, zesty ‘friends’ and a Swiss chard stuffing. This recipe is a must for those seeking something a little different to the traditional Christmas goose – mango, kumquats and pickled onion petals all add to the bright flavour of this dish. Do not fear, though. The Gascon chef still includes plenty of Southern French indulgence – the stuffing sneaks in plenty of Armagnac, foie gras and Toulouse sausage meat for extra richness.

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Chateaubriand with beef and oyster pie and winter vegetables

Alyn Williams serves up a stunning pan-roasted chateaubriand recipe for Christmas – the perfect occasion for this special cut of beef. Using this simple method really gets the best out of the beef, cooking it in a mixture of butter and beef fat for ultimate flavour. If you get your butcher to trim the chateaubriand for you, make sure you ask for the trimmings to make the glorious pie Alyn serves with the dish.

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