This feel-good recipe can be made with any leftover roasted
meat and promises to bring some brightness and zest to a Boxing Day table. I’ve
chosen to use goose, which I like to re-heat, as it gives a nice contrast
between hot goose and cold crisp lettuce, but this is optional and cold meat
would work nicely too. It’s a refreshing change from all the heavy and rich
food we gorge on over Christmas; and the zingy dressing promises to blow away
any post-Christmas cobwebs and revive any past-their-best relatives!
Serves 6
Ingredients
200-300g cooked goose meat, off the bone, torn into pieces
1 baby gem lettuce, washed and broken into leaves
Small bunch of radishes
100g brussel sprouts (uncooked and washed)
2 spring onions, finely chopped
1 red chilli, seeds removed, finely chopped
½ tbsp sesame oil
Juice of half a lemon
For the dressing
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp honey½ tbsp sesame oil
½ tbsp fish sauce
1 tbsp of sesame seeds plus extra for garnishing, lightly toasted in a dry frying pan
Lime wedges to garnish
1.
Optional: Place the cooked goose meat on a
baking tray and place in a preheated oven at 160C for 10 minutes, or until it
is piping hot through.
2.
Mix all the ingredients for the dressing in a
bowl. Season with a little salt and pepper and have a taste. The beauty of this
dressing is that you can tweak it to your own liking, so feel free to add more
honey for a sweeter finish or rice vinegar for sharpness.
3.
Finely shred the brussel sprouts and thinly
slice the radish, keeping a couple of radish back for garnishing. Place in a
bowl and add your chopped chilli, spring onions, ½ tablespoon of sesame oil and
lemon juice and mix with a spoon. Season with a little salt and pepper and have
a taste.
4.
Place your lettuce leaf cups on a big serving
plate and spoon the shredded goose equally into them. Top with a spoonful of
brussel sprouts and radish slaw.
5.
Garnish with more sliced radish and sprinkle
toasted sesame seeds onto each cup. Serve with wedges of lime for squeezing and
the dressing in a small bowl with a spoon to allow guests to dress their own.
ALTERNATIVE: This recipe will work with any leftover roasted
meat - turkey, lamb, beef, you name it. You can also add rice noodles to the
cups to further bulk them out.
