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Kricket's Goose Vindaloo

This flavoursome and elegant goose vindaloo served with confit leg aloo tikki, Brussels sprout and chestnut thoran, and apple achaar, from Kricket's Will Bowlby, makes for a show-stopping alternative Christmas main.

06 December, 2021
Average: 4 (6 votes)

serves for

4

ingredients

Goose
2 breasts, skin scoured, and 1 leg
White onion
300g, diced
Green chillies
2 split, plus 1/2 tsp finely chopped
Ginger paste
2 tbsp, or garlic paste
Salt
20g, plus more to taste
Sugar
20g, plus more to taste
Kashmiri chilli powder
2 tsp
Goose fat
500ml
Maris Piper potatoes
2, large
Ginger
2 tsp, finely chopped
Garlic
2 tsp, finely chopped
Cumin powder
1 tsp
Coriander powder
1 tsp
Chilli powder
1 tsp
Turmeric powder
1/2 tsp
Roasted gram flour
1 tsp
Coriander
1 tbsp, finely chopped
Ghee
To shallow fry
Brussels sprouts
200g, finely shredded
Coconut oil
1 tbsp
Black mustard seeds
1 tsp
Curry leaves
10g, fresh
Dried red Kashmiri chillies
3
Coconut
50g, fresh
Salt
To taste
Lime juice
50ml
Chestnuts
30g, finely chopped
Cooking apples
2 large
Cumin seeds
1 tsp
Fennel seeds
1 tsp
Rapeseed oil
50ml
Red onion
1, finely chopped
Ginger
1 small thumb-sized piece
Kashmiri chilli powder
1 tbsp
Brown sugar
100g, soft
Malt vinegar
50ml
Vindaloo masala
Dried Kashmiri chillies
50g
Malt vinegar
200ml
Cloves
5
Cumin powder
1 tsp
Cinnamon
1 stick
Star anise
3
Green cardamom
5 pods

Step 01

Soak all the ingredients for the vindaloo masala in malt vinegar overnight so that the spices soften, blitz to a fine puree. 

Step 02

Make a cure for the goose leg by combining the 20g of salt, 20g sugar and chilli powder. Coat the leg in the cure and leave for 2 hours. Remove the cure from the leg with cold water and transfer to a small roasting tin. Pour over the goose fat and bake in a preheated oven at 160 degrees celsius for 2 hours or until the meat is tender and flakes away from the bone, remove from the oven and allow to cool in the fat.

In the same oven, roast the Maris Piper potatoes, skin on, for a further hour until the flesh is soft. Remove from the oven, allow to cool slightly before removing the flesh from the potato into a bowl. To the potato, add the ginger, garlic, cumin, coriander, chilli and turmeric powder, roasted gram flour, green chilli and chopped coriander, and season with salt. Mix well and shape the potato mix into 40g balls and lay on a baking sheet.

Shred the leg meat and place 20g of it in the middle of the potato mix, and bring the outside of the potato mix in to encase the leg meat, shape into patties (aloo tikki) and keep for later in the fridge.

Step 03

To make the vindaloo sauce

Add the diced onions to a saucepan with a little oil. Cook until the onions begin to soften, add the green chillies and ginger/garlic paste and continue to cook out until the onions have caramelised. Add the vindaloo masala and continue to cook for another 15/20 minutes. You can add a little water at this stage to stop the onions from catching. After 20 minutes, blend the mixture using a blender or a stick blender until smooth. The onions and any additional water should provide enough liquid to loosen the sauce. Season with salt and sugar.

Step 04

For the Brussels sprout thoran

Heat the coconut milk in a frying pan, add the mustard seeds and when they start to splutter add the curry leaves, dried chilli, sprouts and coconut, and continue to stir over a high heat until the sprouts have softened slightly. There should still remain a little bite to them. Add the lime juice, salt, chopped chestnuts and keep warm until needed.

Step 05

For the apple chutney

Heat two tbsp of oil in a pan and add cumin seeds and fennel seeds. When they start to splutter, add the onion, ginger and chilli powder, and continue to cook until the onions have softened. Add the apples and continue to cook out until the apples have softened. Blend the mixture to a smooth puree, season with salt and soft brown sugar, and set aside.

Step 06

Score the goose breast on the skin, add to a cold, dry pan and cook over a medium heat to render the fat on the breast. Transfer to an oven at 165 degrees celsius for 6/7 minutes, depending on the size of the breast, and leave to rest for a further 15 minutes. In that time, heat up the ghee in the same pan as you cooked your breast, add the aloo tikki and fry until crisp. To assemble, place a ladle of your hot vindaloo on the plate followed by your goose breast, which is sliced in half. Place the aloo tikki on the sauce and add a spoon of the apple chutney on top of each tikki. Garnish with the thoran.

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