St JOHN Valentine’s Goose Supper Owner’s Manual
- June 16, 2024
- St JOHN
Table of Contents
St JOHN Valentine’s Goose Supper Owner’s Manual
COOKING TIME: 65 minutes
SERVES: 2
IN THE BOX
Sourdough (gluten) Whipped cod’s roe (milk, gluten, fish) Lemon Potatoes Confit goose legs Red chicory Red Onions Pickled walnut vinaigrette (nuts, gluten) Spotted dick (gluten, milk) Pouring cream (milk)
COOKING INSTRUCTIONS
Remove all items from the fridge and bring them up to room temperature, apart from the whipped cod’s roe and pouring cream.
Preheat your oven to 190°C/180°C fan/gas mark 6.
TO START
- Toast the sourdough, slice into quarters and generously dollop on the whipped cod’s roe.
- Serve with a wedge of lemon to squeeze over.
MAIN
- Place the potatoes in a large baking dish and sit the goose leg on top, skin side up. Cook for 40 minutes uncovered.
- After 20 minutes, add the red onions and continue to cook.
- Discard any bruised outer leaves from the chicory. Slice the bottom third of the chicory into 0.5cm strips. Quarter the remaining head and pull apart the leaves.
- Once the goose is done, transfer the potatoes and red onion into a mixing bowl with the chicory and pickled walnut vinaigrette. Toss with conviction and arrange on a platter. Taste a little chicory to check the seasoning and adjust to your liking.
- Take the goose legs out of the tray and arrange them on top of the warm salad.
Fergus suggests you keep the remaining confit fat from the baking tray to
smear onto hot toast as you wish!
Before you sit down to enjoy your main course, put your puddings in the oven.
PUDDING
- Place the spotted dick on a small tray and wrap the tops individually in tin foil. Put them in the oven for 20 minutes. (If you’re still enjoying your main course, turn off the oven, and leave the puddings in there until you’re ready to eat them)
- To serve, tip the puddings out of the foil containers (using a tea towel – they’ll be hot!) into two small bowls. Pour the cream around each and enjoy.
Share your creation @thedishpatch
@st.john.restaurant
ALLERGENS
For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens, including nuts.
STORAGE AND USE-BY DATE
Transfer all components to the fridge as soon as received. Ensure all chilled
items are cold on arrival.
Use by: Day Month Year
RECYCLING
Scan here for instructions.
INGREDIENTS & ALLERGENS
Sourdough: strong white wheat flour (gluten), sour starter, water, salt. Whipped cod’s roe: (milk), lemon, garlic, bread (gluten), smoked cod’s roe (fish), olive oil, rapeseed oil. Lemon. Potatoes: new potato, lard, salt, pepper. Confit goose legs: goose legs, duck fat, thyme, cinnamon sticks, orange peel, salt, cinnamon, star anise, peppercorns, cloves, sage. Red chicory. Red Onions: lard, salt, pepper, red onion. Capers. Pickled walnut vinaigrette: pickled walnuts (nuts, gluten), garlic, thyme, olive oil, salt, pepper, balsamic vinegar. Spotted dick: flour (gluten), baking powder, vegetarian suet, caster sugar, currants, lemon, milk, golden syrup. Pouring cream: double cream (milk).
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