Sunday, December 8, 2013
Roasted Goose Heart "Waldorf"
A Recipe For Cooking Without Waste
(appetizer for 2)
1 roasted goose heart (recipe here for "Slow Roasted Date & Port Glazed Goose")
1 green apple
1-2 celeri stalks
1 handful roasted chestnuts
1 tbsp good quality mayonnaise
1/2 tbsp fresh lemon juice
1 tsp Dijon mustard
Peel the apple, and cut into chunks. Strip the celery stalks of tough fibers, and slice thin. Peel the chestnuts* and break up into chunks.
Mix mayonnaise, lemon juice and mustard into a smooth sauce.
Spoon the mayonnaise sauce through the apple, celery and chestnuts and let infuse 20-30 min.
Slice the roasted goose heart thin. Spoon the salad on a plate and top with the sliced heart.
*roasting chestnuts: cut a small cross into the outer shell (to prevent the chestnuts from exploding when roasting). Heat the oven to 200C (400F). Sprinkle lightly with water, and spread out on a baking tray. Roast for 15-20 minutes, then wrap in towel (it will loosen the shell and make it easier to peel). Peel the chestnuts when cooled down enough to handle.
"Like" Life in the Food Lane on Facebook (click here) for updates on new posts and other adventures in the Food Lane.