Sunday, 8 January 2017

Goose filled lettuce cups with brussel sprout & radish slaw and zingy asian dressing

This recipe was commissioned by Borough Market, find it on the Borough Market website here:

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


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 honey

½ 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.


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