Tag Archives: traditional

Sheepdrove organic goose

There is no getting away from it. Eating meat means taking a life.

I understand the horror vegetarians feel. I love vegan cuisine.

But I am a meat eater. Maybe once a week. I can feel the nutritional value it brings to my body.

If I were a hunter – I imagine – I would kill the animal, and lie down and cry because I had killed it. (I saw this on TV once). Then eat it. Hopefully with reverence.

But I could be romanticising.

The fact is I cannot square killing for food.

At least I can make sure the animal was well looked-after while alive.

Which is why I choose organic meat.

On Christmas day, we cooked and ate a goose from Sheepdrove Organic Farm.

Declaration of interest: I work with Sheepdrove Organic Farm. But – you know me – I can only work with a cause or company I believe in.

Check out Sheepdrove Organic Farm. Lots of great info on its website: including the importance of grass-fed creatures and Eating less meat? Eat better meat!

Sheepdrove Organic Farm’s head butcher, Nick Rapps, is passionate about showing people how to eat organic meat in a budget.

For instance, buy cheaper organic cuts (not pre-cut packages) from an actual butcher who can provide the unusual cheaper cuts. Cheaper cuts need slower cooking.

Nick Rapps’s The Organic Butcher’s Blog at Food Magazine is a treasure trove of tips. Here’s Nick on the organic Christmas turkey on a budget.

My sister, Geraldine, cooked our Christmas goose.

Listen-up. True to our ancestors, she is a real food lover.

My sister said: “How did I cook the goose? It was good, wasn’t it? And simple to cook. I rubbed salt and pepper and fresh grated ginger on the skin. Then scrunched wet greaseproof paper, smoothed it out and covered the goose. The formula is 20 minutes per pound on a low heat roughly 150/Gas Mark 2/300  and 20 minutes over. Our goose took about 5 hours. Regularly,  pour fat off the roasting pan (and keep it later for roasting veg) otherwise the goose fat will overfill the pan. Most importantly, let it “rest” a good half-an-hour after taking it out the oven.”

We served the Sheepdrove goose with an array of colourful vegetables, cooked by other members of the family so not one person did all the work.

Red cabbage and apples, squash and coconut, cranberry sauce, roast potatoes, Brussels sprouts, gravy.

PS I lost my ‘phone over Christmas. However – curiously – on the day I lost my ‘phone, I sent a picture of our Christmas meal (above) to myself. Which was lucky as I had not backed up my images since November so the Christmas meal pic would have been lost. Funny, eh?