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Now, thanks to hyperlinks, rather than flipping between three or four different pages to keep track of one complicated recipe (like, say, the braised goose with chestnut and sausage stuffing), I can be off to the marrons braises and back again with the touch of a hastily de-greased finger.
The excess corn, peas, broad beans of the summer are gobbled up first, then come the stodgy meals like venison stews, duck ragu and braised goose, all served with winter staples such as beans, kale, chard, potatoes, onions and carrots.
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Halibut braised in goose fat with ginger jus and shallot cracklings.
Cnr Lansdowne Rd/Beda Rd, Canton, CF5 1PU; 029 2022 1312; thelansdownecardiff.co.uk The Grace, Bristol Top-notch roasts (roast Hereford rump, braised Jacob's ladder and goose-fat roast potatoes is the winner) and a hidden garden out back to eat them in.
There is, however, a very simple solution: braise the goose instead of roasting it.
While goose is braising, make stock by combining neck, wingtips, heart and gizzard in a pan with lightly salted water to cover.
The goulash was pleasant but one-dimensional; the goose was dry and overcooked, except for the thigh, which was juicy and delicious, as was the melt-in-the-mouth braised cabbage.
The second turkey is braised.
Pig's knuckle, braised and boned.
The legs are best braised, for example.
Drink with lighter roast or braised meats.
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Justyna Jupowicz-Kozak
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