Goose And Cheese: Perfect Pairings For Your Palate

Goose is a rich and flavourful meat, often served as a roast during the holidays. When deciding what cheese to serve with goose, it's important to consider something that will complement the strong flavour of the bird without overpowering it. While there are no set rules, some cheeses may pair better with goose than others. For instance, a creamy texture and tangy taste of cheese can provide a perfect counterpoint to the rich, savoury goose meat.

Herbed potato dishes

Herbed potatoes are a great side dish to go with roast goose. Here are some recipes to try:

Herb-roasted potatoes

For this recipe, you will need baby potatoes, garlic cloves, extra-virgin olive oil, fresh rosemary, fresh parsley, black pepper, and red pepper flakes. Preheat your oven to 425°. Cut the potatoes into quarters and toss them with the other ingredients on a large metal baking sheet. Make sure the potatoes are in a single layer. Roast for 35-40 minutes, or until golden and fork-tender.

Oven herb-roasted potatoes

This recipe is similar to the first, but with a few extra tips and tricks. Preheat your oven to 425°F and cut your potatoes in half. Toss with garlic, rosemary, thyme, salt, pepper, and olive oil. Spread them cut-side down on a large sheet pan, making sure not to overcrowd the pan. Roast for about 25 minutes, flipping halfway through. If you want a golden brown crust, let them roast undisturbed for 75% of the cooking time before flipping.

Boiled and roasted herb potatoes

This recipe adds an extra step of boiling the potatoes before roasting, which makes the insides ultra-creamy and cuts down on roasting time. Boil small red new potatoes with rosemary, thyme, garlic, and salt for about 15 minutes, or until tender. Drain and pat dry, then cut in half and toss with olive oil, red pepper, rosemary, thyme, and garlic. Roast cut-side down for about 25 minutes, or until golden and crisp.

These herb-roasted potato recipes are packed with flavour and make a great side dish for roast goose.

Acidic fruits like apples, cherries, or citrus

Goose is a rich, flavourful meat with a high fat content. When served as a roast, it is often accompanied by strongly-flavoured side dishes and sauces. To balance the fattiness of the goose, it is recommended to serve something acidic alongside it. Acidic fruits like apples, cherries, or citrus fruits are a great option.

Apples are a traditional pairing with goose, and apple sauce is a classic choice. The natural sweetness and smooth texture of apple sauce provide a pleasing contrast to the rich, savoury taste of the goose. Apples are also used in stuffings, which can be served on the side, and apple cider vinegar can be used to cook red cabbage, another classic side dish for goose.

Cherries can also make a delightful sauce that adds brightness to the rich goose meat. The tart, fruity flavours of cherries will help to cut through the richness of the goose.

Citrus fruits, such as oranges, can be used to stuff the goose cavity, adding gentle aromatic hints during the roasting process. The citrus will infuse the meat with subtle flavour hints.

When serving goose, it is important to remember that side dishes should not overpower the taste of the goose, but gracefully align with its flavour. Acidic fruits like apples, cherries, or citrus fruits are an excellent way to complement the rich flavour of goose without overwhelming it.

Creamy avocado salad

If you're looking for a creamy avocado salad to serve with cheese that pairs well with goose, look no further! This salad features a creamy avocado dressing that's perfect for drizzling over leafy greens or sturdier vegetables. It's also a great base for adding extra flavours such as ranch, Mexican/Southwestern spices, or fresh herbs.

Creamy Avocado Dressing:

• 1/2 cup ripe avocado (about 1/2 medium avocado)
• 3 tbsp extra virgin olive oil
• 3 tbsp sour cream or Greek yoghurt (optional)
• 2 tbsp lemon juice
• 1 small garlic clove, minced
• 4 tbsp water
• 1/4 tsp black pepper

Place all the ingredients in a blender and blitz until smooth. Add water to thin the dressing to a pourable consistency. Season to taste with salt, pepper, lemon, and oil. This dressing will keep in the fridge for up to 3 days.

Serving Suggestion:

For a delicious creamy avocado salad, try drizzling this dressing over a bed of leafy greens, such as rocket or spinach. Top with crumbled feta or Cotija cheese and some toasted nuts or seeds for crunch. You could also add sliced avocado, cherry tomatoes, and sliced red onion.

German Pinot or Silvaner

If you're serving goose, you might want to opt for an adventurous wine pairing. Goose is a stronger-flavoured meat, similar to game, and is quite fatty. It is often served with powerfully-flavoured accompaniments such as chestnuts and red cabbage, or traditional sides like potato stuffing, apples, and prunes.

German Pinot, or Spatburgunder, is a great choice to pair with goose. It has added spice to complement the fat of the goose and its trimmings. German Pinot is a good choice for Christmas poultry in general.

German Silvaner is another excellent option. It is a traditional pairing for goose and has a beautiful flavour. It is medium-bodied with mild acidity, and earthy and mineral tones that underscore fruity notes of honeydew melon and orchard fruit, as well as herbal or vegetal notes like celery or fresh-cut grass. It is versatile, reflecting the terroir in which it is grown. It can be vinified dry, or made into wonderful off-dry wines and lusciously sweet dessert wines. It can also be light and easy-drinking, or full and complex.

If you're looking for cheese to pair with your German Pinot or Silvaner, Brie and Camembert are good choices, as are fresh, unripened cheeses like cottage cheese, mascarpone, ricotta, quark, and cream cheese.

Chestnut stuffing

There are a few different ways to prepare chestnut stuffing. One popular method is to use fresh chestnuts, which have been cooked, peeled, and then cooked again. This can be time-consuming, but the superior flavour of fresh chestnuts can be well worth the effort. If you're short on time, high-quality bottled chestnuts, especially those from France, can be a great substitute.

To make the stuffing, you'll typically need a combination of chestnuts, breadcrumbs, and a variety of vegetables and herbs. Some recipes also call for pork sausage, dried apricots, and even truffles or foie gras for an extra indulgent touch. The ingredients are mixed together and seasoned generously with salt and pepper before being stuffed into the goose cavity.

Here's a step-by-step guide to making a delicious chestnut stuffing to accompany your roast goose:

• Start by preparing your chestnuts. If using fresh chestnuts, cut an X into the flat side of each chestnut. Place them in a saucepan of cold water and bring to a boil. Remove a few at a time with a slotted spoon and peel off the shells and inner skins. Return any that can't be peeled to the hot water. Boil the peeled chestnuts for another minute, then transfer them to a saucepan with water, a pinch of salt, and a bay leaf. Simmer until tender but still firm, about 45 minutes. Drain and chop the chestnuts coarsely.
• If using bottled chestnuts, simply chop them coarsely.
• In a frying pan, melt some butter and sauté your choice of vegetables until translucent. Common choices include leeks, onions, celery, and carrots.
• Transfer the vegetables to a large bowl and add the chestnuts, breadcrumbs, and any additional ingredients such as sausage meat, apricots, or truffles.
• Season generously with salt and pepper and mix well.
• Loosely pack the stuffing into the body and neck cavity of the goose. Tie the legs to close and prick the skin of the legs and thighs.
• Roast the goose according to your chosen recipe, typically starting at a high temperature to crisp the skin, then lowering the heat to ensure even cooking.
• Remove the goose from the oven and set it aside to rest before carving.
• Serve the goose with the chestnut stuffing and your choice of gravy or sauce.

With its combination of sweet chestnuts, savoury breadcrumbs, and aromatic vegetables, this stuffing is the perfect complement to the rich flavour of roast goose.

Frequently asked questions