Itching Up To Get In Your Kitch-eeeeeeeeeeeeeeeeeen!
March 25, 2014
That Was The Food Week That Was!
December 3, 2013
Christmas is coming and the goose is getting fat. Good news for the Marsala Rama household - but after reading a UK foodie blog press release this morning, it seems we are still very much in the minority.
Depending on whom you believe, anywhere between 10 and 15 million turkeys will be eaten on the big day - almost 75% of the UK population choosing the bootiful bird as their roast meat of choice. The go-to choice still for nearly 40 million people on the 25th.
Good luck to 'em we say.
Because it seems that as each Christmas comes and goes, the sense of regret and resolution is palpable in equal parts. You never hear anyone saying 'what a beautiful meal that was' or 'the turkey was so tasty, so moist'. At best, you hear nothing. At worst, you're more likely to hear words like 'too dry', 'tasteless' or 'we left the giblets in'... very quickly followed up every single time with immortal 'we'll have something different next year'.
But of course you don't - it is almost your civic duty to keep that lovely Bernie Matthews-bloke in a job - he's got great-grandkids and god only knows that Turkeys are for Christmas - not for life. Poor chap.
But for us at Marsala Rama HQ, it is a simple equation. Sunday Roasts = King of Dinners. Christmas = King of Roast Dinners. Goose = King of the King of the King.
For us it's a real treat and something to savour at this time of year only (although we do keep emergency supplies in the freezer).
Dense, dark and full of flavour, the Goose is the bird that keeps on giving. A meat that holds its own with strong Xmas flavours such as sprouts and red cabbage (and copious bottles of Borolo); goose fat that can be rendered down and used again and again for your crispy roast potatoes or confit what not. Carcasses that can be used to make the most delicious stocks for multiple meals to come.
And then, when it comes to the day after (or the day after that) Goose is a cold meat that is just as delicious, if not more - paired perfectly with Winter Slaw, chutneys, pickles and all those things that make Boxing Day just as special for us as the big day itself.
We are lucky in that we live up the road from Goose Slade Farm - an organic goose farm where you can see the beautiful birds having a whale of a time - free to roam and do as they please. Then come the big day - the 29th September - the first day of Autumn - more popularly known as Michaelmas - you can go down to the farm and have a proper gander - see the birds honking away in acres of space, then into the farm shop to get your order in.
Our order's in and we are counting down the days until Xmas Eve, where it is part of tradition to go down and pick up our fayre.
If you haven't ordered a Goose yet, do so quick - you still have time and you'll thank us for it.