Christmas Goose Wine Pairing with Chef Gary O'Hanlon

Marmalade Glazed Irish Free-Range Goose & Goose Fat, Polenta Crusted Maris Piper Roasties

It is no surprise that Chef Gary O' Hanlon offers to us an adventurous alternative to the Traditional Christmas Turkey. He has mastered the almighty Goose with this stunning dish and adds extra flair with his goose fat, polenta crusted roasties.  Gary is the award-winning Executive Chef of The Condor Chateau du Coudreceau in Loury, France and prior to that had been Head Chef of Viewmount House, Co. Longford from 2008-2018. Gary has been ever present on our TV screens since 2008 with appearances on MasterChef Ireland, Four Live, The Today Show, Late Lunch Live, The Six O Clock Show, is resident Chef on ‘The Restaurant’ & also featured on RTE’s Healthy Appetite. Gary is also a regular columnist with The Irish Times & has a weekly Food slot on Newstalk’s Lunchtime Live.

Pairing Wine with Christmas Goose

Goose is naturally fattier and more flavoursome than turkey, allowing bigger wines to pair. For something really special, uncork Silvano Bolmida’s luxurious and almost sinful Barolo Vigne Dei Fantina. Its bold tannic richness stands up nicely to the rich meal. You may also find a new favourite in pairing Bender Paulessen Riesling with your succulent bird. A Riesling may not have a red’s tannic structure, but their intense minerality and high acidity, have long been a go-to white for hearty winter dishes. ♦ To cover your Christmas feast from start to finish, the French Fireside 6 bottle case would be a perfect companion to your festive goose dinner. There is something to satisfy every taste, with a selection to impress your most discerning guests.

Marmalade Glazed Irish Free-Range Goose & Goose Fat, Polenta Crusted Maris Piper Roasties

Free-range goose is a tasty alternative to turkey at Christmas. The buttery flavour of a free-range bird is from geese enjoying their diet of lush Irish grass. Gary met Pat Clarke and his wife at the Taste of Donegal and came away from their stall with some lovely jam and marmalade. It is now Clarke's that Gary uses for his glaze. It adds a lovely flavour to the skin giving it a stunning caramelised finish. "Maris Piper hands down make the best chips, best baked potatoes and the best roasties. Throw in the flavour from the goose fat, herbs and the texture from the polenta and you'll never make a roastie any other way again." Gary O' Hanlon Ingredients 1 large Free-Range Irish Goose, wings removed 2 oranges ½ jar of Clarke's Marmalade 2 litres of water 2 onions 2 carrots 3 stalk of celery salt & pepper drizzle of vegetable oil Method Pierce goose all over with a fork Pierce oranges with a fork and place inside the goose Drizzle the oil over the goose and season with pepper, then sea salt and rub into skin Place the goose wings, peeled carrot, celery, and peeled onions into the bottom of a deep roasting tray Set the goose on tray and add water Cover with foil and place in a pre-heated oven at 200C for 20 minutes Turn the heat down to 180C and cook for a further 1 hour 40 minutes Remove the foil, turn the heat back up to 200C and cook for 15 minutes (making sure to baste the bird every 5 minutes) Now remove the goose from the oven Heat ½ the jar of the marmalade in a small pot or a microwave and brush all over the goose Place back into oven for 5-10 minutes or until it’s well caramelized Leave to rest for 20 minutes before carving

Goose Fat, Polenta Crusted Maris Piper Roasties

Ingredients 10 peeled Maris Piper potatoes 4 tablespoons fine polenta 200 ml goose fat 4 sprigs of thyme 3 sprigs of rosemary salt & pepper Method Cover the potatoes with cold water, season well, and boil gently until just cooked through Strain water, place back in pot and back on heat to remove excess moisture Give pot a few stiff shakes, not so much as to break the potatoes in half, but enough to ruffle the edges and expose lovely floury bits Heat oil in a roasting tray Add potatoes to hot oiled roasting tray and turn in the oil Season with sea salt Now coat in polenta, turn, and coat again Add in herbs Place in a pre-heated oven at 180C and bake until golden Turn and repeat Serve