Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy is something that I’ve loved my entire life.
Vegan Roasted Sweet Potato, Almond and Spinach Risotto. Delicious roast goose is accompanied by a delicious ginger and cherry sauce in this festive recipe. Juicy and crispy, this goose is roasted to perfection and drizzled with a warm, rich, fruity sauce. Turn the goose breast-side-up, and prick the skin with a fork again.
To begin with this recipe, we must first prepare a few ingredients. You can cook pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy using 15 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy:
- Make ready 1 goose breast
- Get For the sauce
- Prepare 120 g frozen cherries
- Prepare 100 ml port
- Make ready 1 tbsp maple syrup
- Take Cornstarch to thicken the sauce
- Get Sweet potato mash
- Make ready 240 g sweet potatoes peeled and cubed
- Get Salt
- Prepare 1 tbsp butter
- Make ready Pepper
- Take Cabbage
- Prepare 220 g shredded savoy cabbage
- Take Salt
- Take 1 tbsp wholegrain mustard
Serve with cherry sauce and vegetables. Dried cherries and nuts give this healthy sweet potato side dish recipe a traditional feel. The addition of some bacon for lushness and Aleppo pepper for a little bite really kicks things up. Pan-Roasted Sweet Potatoes with Dried Cherries & Pecans.
Instructions to make Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy:
- Take the breast out of the fridge 15 min before the cooking
- Using the kitchen paper dry the skin of any moisture
- Using a sharp knife score the skin
- Season the breast with the salt
- Place the breast on the cold frying pan with metal handle. Light the gas under the pan. This method will help to melt the fat under the skin before crisping it. Sear the breast for about 3 min
- Place the pan into the pre heated oven (180 degrees C). Cook it for about 15 min.
- Let it rest for about 5 min in warm place
- Cook the prepared sweet potatoes in salted water until they are soft.
- Drain them. Place them back in the pot. Add in knob of butter, salt and pepper. Mash it really well.
- Blanch the shredded savoy in big pot of salted boiling water (at least 3 times more water then the cabbage). Cook it for about 1 min when boiling.
- Drain the cabbage. Add in knob of butter into the pot and cook few more minutes further with the cabbage in. Add 1 tbsp mustard. Check seasoning
- To make the sauce add in cherries into the small saucepan. Add in port and maple syrup. Bring to the boil and let it cook for few minutes. Thicken it with cornflour mixture (about 1 tsp cornflour and 1 tbsp cold water). If the sauce is to thick add in little bit more water and if to runny add more cornflour mixture
- Serve
The addition of some bacon for lushness and Aleppo pepper for a little bite really kicks things up. Pan-Roasted Sweet Potatoes with Dried Cherries & Pecans. Roasting root veg really brings out the flavour, perfect for this warm comforting mash, from BBC Good Food. Halve and deseed the chilli, then chop. Squeeze out the garlic and mash everything together.
So that’s going to wrap this up for this special food pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
