The English eat the oddest of foodstuffs. What with wild hares, blood sausages, lambs brains and other earthly delights I often find myself craving fresh, lightly flavoured, Thai dishes.
After seeing large tins of goose fat on sale today I just had to find out what you do with the stuff. Personally, any item of fat (with the exception of butter and cream) gets cut off, drained away or otherwise removed whenever I'm cooking.
Fortunately, Waitose, a premium brand Supermarket, has a handy food glossary online. I can now tell you that goose fat is incredibly versatile, enhancing the flavour of all manner of savoury dishes. It has the consistency of butter and can be used in cooking or as a spread.
Goose fat can also be used to baste roast meats such as goose, chicken or turkey. It can be included in stuffings for poultry such as sage and onion or sausagemeat and apricot. Waitrose also claims that potatoes roasted in goose fat make a delicious accompaniment to any roast meat.
Sorry, I'm not sold on the stuff!
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2 comments:
I had to comment because you have a picture from our stall on Borough Market and Goose Fat is one of our biggest selling items almost every weekend.
It does make the best roast potatoes ;-)
Do you know where you can buy goose fat in Sydney - do you mail it out?
regards
Bob
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