Crispy Goose Leg, Sweet Pickle Pear Salad from Rivington Grill
For the confit goose leg
3 goose legs (picked and shredded)
5 toasted star anise
2 oranges (zest only)
3 garlic cloves, crushed
2g thyme leaves, picked
5g coriander seeds, toasted
1 cinnamon stick, toasted
10 Juniper berries, toasted
100g Maldon salt
1000ml duck fat
For the caramelised red wine dressing
100g caster sugar
200ml non-alcoholic red vino
100ml extra virgin olive oil
Salt and pepper
For the pickled pear, carrot and salsify
80g carrot, peeled and salted
80g pear, peeled and quartered
300g caster sugar
300ml white vino vinegar
1 star anise
5g cinnamon, whole
300ml filtered water
80g salsify, washed, peeled, and blanched
30g roasted hazelnuts
For the mimosa dressing
10g tarragon washed and sanitised
7g garlic, peeled
500ml extra virgin olive oil
300ml sunflower oil
200ml white vino vinegar
30ml lemon juice
Salt and peppercorns to taste
15g corn flour (for dusting)
Maldon salt and black pepper to taste
1. Take all the spices and lightly toast them in a heavy bottomed saucepan.
2. Mix the Maldon salt, orange zest, crushed garlic, thyme and spices in a bowl, and then rub onto the goose legs using your fingers.
3. Keep the goose refrigerated overnight and wash off the spice mixture in the morning.
4. Place the goose legs into the duck fat, cover with a lid and place in the oven at 135 degrees for around 4 hours.
5. Caramelise the sugar in a heavy bottomed sauce pan until golden brown; be careful not to burn the sugar.
6. De-glaze with the non-alcoholic red vino and reduce until you get a syrupy consistency. Remove from the heat and cool. Pour the olive oil in slowly until a dressing is made and season to taste.
7. For the pickled pear and carrot, place the sugar in a heavy bottomed saucepan along with the sugar, vinegar, ginger, spices and water. Bring to the boil (while stirring with a whisk) then turn down to a simmer. 8. Poach the pears until just cooked, then remove from the heat. Using a vegetable peeler, slice the carrots into thin strips and lightly salt to remove some moisture.
9. Wash off the salt and place into the warm pickling.
10. Wash, peel, and cut the salsify. Blanch (part cooking keeping al dente) and then cool down in ice cold water. Add to the pickling. Leave all the ingredients to infuse in a sealed container for 24 hours or more.
11. To make the mimosa dressing simply weigh all ingredients and whisk together in a mixing bowl, then leave to infuse for 48 hours in an airtight container before using.
12. Dust the goose leg in corn flour, fry until crispy and set aside.
13. Drizzle a little bit of the non-alcoholic red vino dressing onto the plate and place pear onto the plate. Mix the watercress with the mimosa dressing and seasoning, and separately mix the crispy goose with red vino dressing. Start to put some duck leg onto the plate, then watercress and build into a salad. Remove carrot and salsify from the pickling and arrange on plate as desired. To finish, garnish with some roasted hazelnuts.
Mince Pie with Custard from The IVY
For the mincemeat filling
125g Bramley apples, peeled and chopped into small pieces
125g vegetable suet
25g blanched whole almonds, chopped
87.5g light brown sugar
25g dark brown sugar
½ g ground cinnamon
½ g ground nutmeg
½ g mixed spice
¼ lemon (juiced and zested)
¼ orange(juiced and zested)
62.5g candied mixed peel
100ml apple, cranberry, or freshly squeezed orange juice
For the almond pastry
80g caster sugar
150g ground almonds
250g unsalted butter
For the custard
600ml whipping cream
1 vanilla pod
200g pasteurised egg yolk
100g caster sugar
1. Place the dried fruit, suet, spices and sugar into a large bowl and mix well.
2. Grate the lemon and orange and squeeze in the juice. Add the juice and mix. Place the mixture into a pan and cover with aluminium foil.
3. Set into a deep metal baking tray filled with two inches of water, and steam for a half hour at 100-120 degrees Celsius, until the suet has completely melted.
4. Remove from the heat, mix well and place in an airtight container in the refrigerator.
5. In a separate bowl, combine the flour, sugar, almonds and butter and mix well until breadcrumb consistency has formed. Add the eggs and mix until just combined. Wrap the pastry with cling film and chill in the refrigerator.
6. To make your custard, have a clean bowl on ice ready and a fine sieve. In a separate bowl, mix the pasteurised egg yolk and sugar.
7. Meanwhile, bring the cream and vanilla pod to the boil in a heavy bottomed saucepan. Pour the cream and vanilla pod over the egg mixture and whisk together. Return the mixture to low heat and stir continuously until thickened. Pass through the sieve or blend with a hand blender. Leave to chill in the refrigerator.
8. Finally, remove the pastry from the refrigerator and roll out thinly. Cut into round shapes large enough to fit the base of a 40oz foil cup or muffin tin. Separately, cut 10 smaller circles of pastry to fit the width of the top of the foil cup which will serve as the mince pie lid.
9. Grease 10 foil cups with non-stick spray and line with the pastry. Place 80g of the mincemeat filling in each cup, then cover with the lids. Brush the tops with egg white and sprinkle with caster sugar. Bake in the oven at 180 degrees celsius for 12 minutes, until golden brown.
10. To serve, warm the pies in the oven. Warm the custard in a microwave or in a glass bowl over a saucepan of boiling water. Serve the warm mince pie with custard on the side.
Egg Nog Parfait from Rivington Grill
For the parfait
237.5 ml milk, full fat
1¼ cloves, whole
2 vanilla pods, deseeded
½ g cinnamon powder
½ g nutmeg, finely grated
60g egg yolk, pasteurized
75g caster sugar
237.5ml whipping cream
For the rose tea-infused mixture
1 tea bag
½ orange peel, pith removed
250g pitted prunes
250ml filtered water
50ml rose water
250g macerated prunes
1. Place the orange peel into a saucepan and top up with the water. Add the tea bag and bring to boil. Once boiled, remove from the heat and leave to infuse for 10 minutes.
2. Taste your mix, and, once satisfied, remove the tea bag.
3. Remove the seed from the prunes (this can be done by hand) and then pour over the tea mixture.
4. Leave the prunes to soak in a bowl in the fridge overnight or longer if possible. When ready to use, remove the orange skin and cut into thin strips.
5. Whip the cream until soft peaks have formed and keep it in the fridge until needed. Meanwhile, bring the milk, cloves, vanilla, cinnamon, and nutmeg to boil in a saucepan and leave for 20 minutes to infuse.
6. Whisk the egg yolks with the sugar in a mixing bowl until well mixed and doubled in volume, then add the milk mixture passing through a sieve (removing the spices) to the bowl and whisk well.
7. Place the above mix into a sauce pan and cook gently on a low heat until thick enough to coat the back of a wooden spoon.
8. Remove from the heat and chill. Once cold, fold in the egg whites and place into your chosen mould and freeze (you could just pour onto a baking tray and cut into shapes later).
9. When ready to serve, place a knife into some warm water, dry and slice the parfait and place onto a plate. Garnish with prunes, orange peel, and the rose tea mixture, and serve.