Colonial Goose Food
COLONIAL GOOSE
This is a fun, surprisingly effective preparation of roast leg of lamb. Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce. To prepare dishes similar to those they had back home in the old country the pioneers were very inventive. Colonial Goose is now a recognised classic, with some restaurants featuring it as a main attraction at midwinter festivities (June 21 in NZ). It involves the careful boning out a leg of lamb, stuffing it with honey and dried apricots, and then marinating it in a red wine based marinade which even gives it the appearance of goose when cooked. You need a large leg of lamb. If you don't know how to bone it out, ask your butcher to do it, stressing that you need to be able to stuff it. This does need to marinate all day or overnight, so prepare ahead. Posted for Zaar World Tour 05
Provided by Amis227
Categories Lamb/Sheep
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For the marinade:
- Combine the ingredients and set aside while you prepare the meat and the stuffing.
- For the stuffing:
- Melt the butter and honey over low heat, add the other ingredients and combine well.
- Force the stuffing into the cavity in the meat, and sew it up with fine string.
- Place the leg into a large oven baking bag sitting in a baking dish large enough for the lamb, and then add the marinade mixture.
- The meat is best prepared early in the morning.
- Tend it all day, regularly turning it over in the marinade throughout the day.
- Cook at 350 F (180 C) for two hours but check on the progress at 90 minutes.
- If you don't have an oven bag, just place it in the roasting pan as you normally would but if the meat looks like it may be over browning, it can be covered by foil.
- Remove the string before carving.
- Strain the marinade and use three or four tablespoons of the liquor to make gravy.
Nutrition Facts : Calories 257.6, Fat 6.1, SaturatedFat 3.1, Cholesterol 41.7, Sodium 311.6, Carbohydrate 40.4, Fiber 4.7, Sugar 20.3, Protein 5.4
COLONIAL GOOSE
Actually, this is made with lamb or mutton. Original settlers to Australia pretended that they were serving goose.
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F. Place bacon into a dry pan. Heat to render fat and fry bacon. Add onion and kidney. Season with cayenne, salt, and black pepper. Saute another 2 minutes. Transfer to a bowl and add bread crumbs, rosemary, and egg.
- Place stuffing in lamb, packing tightly. Tie up like a parcel. Tuck the edges of the meat underneath the string. Dust the outside of the meat with flour. Season with salt and pepper and brush with butter. Place on a rack in a baking dish. Cook for 1 hour, 10 minutes.
- Mix together honey, mustard, Worcestershire sauce. At 1 hour, 10 minutes, baste the meat with the honey mixture. Add 1/2 cup of the cider to the roasting pan to prevent honey mixture from burning. Cook 1/2 hour more, basting from time to time.
- Remove the meat, cut off string, and place meat on warmed serving dish. Pour excess fat from baking pan. Deglaze pan with 1/2 cup cider, bring to boil. Strain.
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COLONIAL GOOSE - EAT WELL RECIPE - NZ HERALD
To make gravy if serving the goose hot, remove the meat from the roasting pan and skim off excess fat, leaving about 2 tablespoons in the pan. Add the flour, put over a moderate …
From nzherald.co.nz
Servings 4Estimated Reading Time 4 minsCategory Roast Dinners, Dinner Party, ChristmasTotal Time 4 hrs
From nzherald.co.nz
Servings 4Estimated Reading Time 4 minsCategory Roast Dinners, Dinner Party, ChristmasTotal Time 4 hrs
- Trim excess fat from the lamb and place skin-side up on a board. Use a sharp knife to score through the skin in two directions. Put the meat skin-side down in a shallow dish and sprinkle with the marinade ingredients. Cover with plastic wrap and set aside in the refrigerator until ready to roast.
- Make the stuffing ahead of time so that it has time to cool before being used. Over moderate heat, melt the butter in a large frying pan or saucepan and fry the onion until translucent, add the garlic and celery and fry a few minutes more before adding the lemon zest, herbs, allspice and currants. Add salt and pepper. Remove from the heat and add the breadcrumbs, mixing them thoroughly with the ingredients in the pan. Cool to lukewarm and then trickle the egg and water over the stuffing, mixing it in lightly until the stuffing is moist yet still rather crumbly.
- Four hours before you want to serve the lamb hot, or early in the day if you want to serve it cold, preheat the oven to 200C. While the oven is heating, stuff the lamb. Lay it skin-side down in a roasting dish or on a board. Spread about half the stuffing over the lamb and fold over to enclose it, using short, sharp bamboo skewers to secure the meat on three sides.
- Use kitchen string to tightly tie the meat up like a parcel. Put remaining stuffing plus an extra tablespoon of butter in a piece of foil lined with baking paper. Fold over to make a parcel and set aside. Put the prepared lamb in a roasting pan, trickle with a little oil, sprinkle with salt and add half a cup of water to the bottom of the pan. Place in the oven. After 30 minutes, reduce the heat to 150C and continue to roast for 3 and a half hours, basting the meat with the fat in the pan every half hour. Place the package of stuffing in the oven an hour before the meat is cooked.
17 COLONIAL FOOD ITEMS WE'RE GLAD WE NEVER HAD TO TASTE
From soyummy.com
Estimated Reading Time 6 mins
- Corn, Corn, and More Corn. The native populations of the Americas began farming corn — originally called maize — in about 7,000 BC. It was more than just a sustaining crop.
- Pepper Cake. Martha Washington made the Pepper Cake famous back in the mid-1700s. The colonies had recently been introduced to the pepper spice via trade with India.
- Game. Venison, duck, rabbit, turkey, and goose were all delectable meats found in the forests around the colonies. In fact, settlers who ate this game frequently considered themselves extremely lucky.
- Beaver. Yes, beaver could be considered game meat and was a part of a colonial diet. Originally, that was the animal’s only purpose to settlers. However, when the fur trade began in the later part of the 17th century, beaver became a hot commodity.
- Pumpkins and Squash. The Native Americans introduced a variety of different squashes and pumpkins to the English settlers upon their arrival. Corn, beans, and squash are referred to as the Three Sisters in many native cultures.
- Oats, Barley, and Rice. Similar to corn, oat, barley, and rice crops were essential to both early settlers and Native American survival. In fact, sustaining life may have been impossible without these particular crops.
- “Ambergris” Ambergris is actually just a fancy name for whale vomit. Yup, that’s right. Colonists in the 18th century were mad about the stuff once the whaling industry in New England started booming.
- Livestock. Once colonists got their footing in the Americas, they began importing livestock from England. Hardly any animal was too big. Cows, pigs, poultry, and horses all arrived on ships to the colonies.
- Tea. The colonists imported their tea through Britain until 1773, which is when they dumped 342 chests of tea into Boston Harbor. Who doesn’t remember that historical moment?
- Eel. New England colonists were just as crazy about eel as they were about ambergris. And they spared no effort to catch their meal. In fact, colonists would set lobster traps to snag eels (lobster was nowhere near as popular as it is now), and housewives would bake the eels into savory eel pies.
COLONIAL GOOSE - WIKIPEDIA
Colonial goose is a preparation of roast leg of lamb or mutton popular as a dish in New Zealand until the last quarter of the 20th century.. Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce. To prepare dishes similar to those they had back home in the old country the pioneers were very inventive. Colonial goose is now a recognised …
From en.wikipedia.org
Ingredients generally used honey, dried apricots, breadcrumbs, onion, parsley, thyme or sageMain ingredients mutton or lambInvented 1919Place of origin New Zealand
From en.wikipedia.org
Ingredients generally used honey, dried apricots, breadcrumbs, onion, parsley, thyme or sageMain ingredients mutton or lambInvented 1919Place of origin New Zealand
WHAT THE HELL IS HEAD CHEESE?: UNDERSTANDING FOODS WITH ...
Colonial Goose is a leg of mutton that has been deboned and stuffed with breadcrumbs, onion, parsley, thyme, honey, and dried apricots. It is typically marinated in red wine and slowly roasted. The dish originated in Australia or New Zealand in the 19th-century, when the early colonists, facing a scarcity of geese in their adopted country, tried to improvise …
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Food and the other things in life that really matter. Foodie Googlie. Custom Search Wednesday, February 18, 2009. Slow-Cooked Colonial Goose (No Goose Required) Why, I can hear you asking, am I posting a mid-winter recipe in the middle of summer? Well, for one, a lot of my lovely northern hemisphere readers have been ogling at pictures of sunshine and gardens …
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Colonial goose | New Zealand. You’re probably getting the idea of this now, so you won’t be surprised to hear that colonial goose isn’t goose at all. In common with all other food in New Zealand, the dish is actually made from lamb. Early settlers to New Zealand really missed the roast birds from home, so they invented colonial goose as an alternative. The lamb is …
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COLONIAL GOOSE RECIPE - RECIPELAND.COM
Directions. 24 hours beforehand, make the stuffing. Chop the apricot coarsely, mix with breadcrumbs and chopped onions. Melt the butter, pour over, add honey, salt, pepper and thyme. Mix well together, then mix in beaten egg. Make marinade by mixing all the ingredients together. Bone or have boned the lamb.
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Colonial Goose was appearing on the menu of eating houses like Sydney’s Crown & Anchor by the early 1870s, along with other solid English fare such as corn beef and carrots, boiled fish and rice pudding. Early Australian recipes specified a shoulder of mutton, although many modern recipes use a leg of lamb.
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Cover with greaseproof paper and put in the oven for 1½ hours. Take the lamb out and strain the juices into a pan to make a sauce. Add the potatoes and goose fat and heat for 15 minutes until they start to colour. Step 5. Increase the oven to 200c/fan 180c/gas 6 and drop the lamb on top of the spuds, roast for 45-50 minutes.
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Colonial goose. Share. Foods similar to or like Colonial goose. Preparation of roast leg of lamb or mutton popular as a dish in New Zealand until the last quarter of the 20th century. Wikipedia. Azerbaijani cuisine. Azerbaijani cuisine (Azərbaycan mətbəxi) refers to the cooking styles and dishes of Azerbaijanis. Situated on the crossroads of Europe and Asia with an access to the …
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Take, for example, Colonial Goose, a Christmas dish that, despite the name, contains no fowl at all. “There was a desire driven by homesickness and nostalgia for British immigrants to replicate dishes from the Motherland,” Dobson writes in the new book. “Even if ingredients weren’t on hand, faux versions were created. Goose was a popular item on the …
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Food Originating from early colonial pioneers in New Zealand, colonial goose is an inventive dish that arose from the bounty of the land. Sheep were quite common, but geese were scarce, so an old country tradition was to turn a leg of lamb or mutton into a goose dish.
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Colonial goose is a preparation of roast leg of lamb or mutton popular as a dish in New Zealand until the last quarter of the 20th century.. Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce. To prepare dishes similar to those they had back home in the old country the pioneers were very inventive. Colonial goose is now a recognised …
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COLONIAL GOOSE - BIGOVEN
Stand in a bowl (to catch leaks). Marinade overnight, turning from time to time. Preheat oven to 350oF (Mk 4). Remove lamb from marinade and dry well. Drain marinade and fry vegetables in roasting pan very briefly. Place lamb on top and roast 25 mins/lb oven ready weight. Baste frequently with marinade while cooking.
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Colonial goose is a preparation of roast leg of lamb or mutton popular as a dish in New Zealand until the last quarter of the 20th century. New Zealand is a sovereign island country in the southwestern Pacific Ocean. The country geographically comprises two main landmasses—the North Island, and the South Island —and around 600 smaller islands. New …
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Colonial Goose is now a recognised classic, with some restaurants featuring it as a main attraction at midwinter festivities (June 21 in NZ). It involves the careful boning out a leg of lamb, stuffing it with honey and dried apricots, and then marinating it in a red wine based marinade which even gives it the appearance of goose when cooked. You need a large leg of lamb. If …
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Ingredients: 4lbs. apples, 1/4 cup water, 1/4 cup apple cider vinegar, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon cloves (ground)Core and quarter unpeeled apples; chop or put in blender with water and vinegar. Cook in a saucepan over low heat until the mixture gets thick and turns brown. Stir occasionally.
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Easy - misleading food names! Colonial goose isn't goose, black pudding isn't pudding, etc. Medium - was it foods named after capital cities? I know Proxima answered already but they edited their comment and I want to see if I'm right. yeetdeet +1. Level 61. Mar 31, 2021. Both are correct! Congrats! 1ProximaCentauri +2. Level 55. Mar 31, 2021. I edited my …
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Cuisine of New Zealand: Colonial goose is a preparation of roast leg of lamb or mutton popular as a dish in New Zealand until the last quarter...
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From tfrecipes.com
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Colonial goose is a dish from New Zealand that has been invented in the 19th century by British settlers in an attempt to reproduce meals from their homeland with ingredients that were available at their new place of living. Since goose was expensive and scarce, and lamb and mutton plentiful and abundant, available to every social class, the settlers would eat meat …
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From tasteatlas.com
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