With recent projects including Parisians at Public House in France and reopening The Georgian at Harrods, pie deviant and widely acclaimed ‘King of Pies’ Calum Franklin, is back with his latest venture – House of Pies. Working alongside top chefs Paul Shearing and Hervé Deville, Calum is already raising the bar across foodservice and taking pies to new frontiers. We caught up with Calum for some seasonal inspiration for utilising goose.
Historic Pies
Something truly unique that you won’t see every day, I came across a goose pie recipe while researching The Modern Pie Maker. It’s about 300 years old and a historic thing of beauty. It’s made with hot water pastry, and the filling showcases slow-cooked
goose breast, minced thighs and brandy- soaked prunes.
Beautiful Ballotine
I’ve always made goose ballotine at Christmas. I take the goose legs, debone them and flatten them out before stuffing them and slowly cooking them. They’re delicious.
Thai Twist
Geese actually work their muscles quite a lot, so they have a strong flavour that I think works well with classic Thai ingredients. I confit the legs so they flake down and then take the breasts off and poach them very gently. I would then make a stock with the poaching liquid adding lemongrass and chilli. The different elements could be used separately or served together with noodles.
Royally Roasted
While turkey rules the Christmas table these days, roast goose prepared well takes some serious beating and is a real spectacle. Juicy, rich meat, deliciously golden crisp skin and full-flavoured fat for the finest roast potatoes.
Waste Not, Want Not
Often referred to as liquid gold, goose fat truly is a special ingredient so don’t waste a drop. As well as helping to create superb potatoes, goose fat can be used in a hot water pastry as a substitute for lard. It gives you a beautifully crisp finish to the pastry.
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