Goose fat is normally associated with Christmas Dinner and the perfect roast potato but it can be used all year round.  Due to its high burning point foods can be cooked at a high temperature without the fat burning or breaking down. 

Goose fat has many uses, read on…

To make the ‘ultimate’ roast potatoes
Pre-heat the oven to Gas Mark 7 or 220°C. Par-boil potatoes for 8-10 minutes; drain and then put back into the pan, shaking to roughen the edges. Measure 1 tbsp of Goose Fat for every 450g potatoes into a roasting tray and heat until the fat is smoking.

Place the potatoes in the tray and roast for 45 minutes, or until crisp and golden, basting and turning frequently. All root vegetables are good roasted with goose fat, especially parsnips.

• Other potato recipes: oven chips - par-boil potatoes for 5 minutes and then roast them for 30 minutes, use goose fat instead of butter in mashed potato or sauté potatoes in a little goose fat.
• Frying onions: heat a little goose fat over a high heat, add the onions and cook over a low to medium heat until the onions are softened.
• For a posh canapé spread goose fat on rye bread and sprinkle with salt and freshly ground black pepper. Top with some pickled red cabbage.
• Fried bread: Spread goose fat generously on pieces of bread and put them into a hot frying pan for an even coating and golden colour.
• Fried eggs and omelettes: If you like a crispy edge to your fried egg, fry it in really hot goose fat. Omelettes will have a richer flavour too.
• Roasting poultry and game: brown the birds in hot goose fat in a frying pan to colour and seal them before cooking, or just spread goose fat on the breasts of the bird before roasting it. Good for keeping turkey breast tender.
• Stuffings: fry chopped onion, celery and garlic in goose fat to soften, before adding the rest of the ingredients.
• Risotto: a recipe that normally uses a lot of butter for frying the onions and coating the rice grains, goose fat gives depth and richness without adding as much fat.

For more  information and recipe ideas go to www.goosefat.co.uk