Sep 122010
 

[Translate] We had a lovely long holiday weekend  which ended with celebrating my birthday. For Shabbat, I made a lovely, fragrant meal of slow cooked goose legs with shallots and clementines, which have just started showing up in the market. This dish is rich and fork-tender. I served it with a herb roesti that Mr BT made and steamed Brussels sprouts. A perfect dish for a sweet new year. PrintGoose with Shallots and Clementines 4 goose legs 200g shallots , peeled 6 whole cloves garlic, peeled 1 tablespoon ras el hanout 400ml (1/2 quart) vegetable stock 1 tablespoon clear honey Juice 1 lemon or lime 4 small, firm clementines , peeled 2 tbsp toasted sesame Click here to continue reading this post

Related Posts with Thumbnails
Close

Loading ...

Sorry :(

Can't connect ... Please try again later.