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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Calvados-glazed apples
Calvados-glazed apples
A star rating of 5 out of 5.1 rating

Match Gordon Ramsay's wonderfully appley sauce with roast goose, pork or Christmas turkey

Brussels sprouts with pancetta
Brussels sprouts with pancetta
A star rating of 4.3 out of 5.29 ratings

Spruce up your sprouts this Christmas by stir-frying with crispy pancetta. Gordon Ramsay's simple recipe creates a really rich flavour in this classic side

Roast goose on a gold platter with Christmassy vegetables & garnishes
Gordon's Christmas roast goose
A star rating of 4.6 out of 5.38 ratings

Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months

Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low
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Method

  • step 1

    Boil down the chicken stock, red wine, port and balsamic vinegar by two-thirds. Meanwhile, cover the dates with boiling water, leave for 5 mins and then drain. Strain the reduced stock and return to the pan with the soaked dates. Simmer sauce for 3-5 mins, then check seasoning and keep warm.

Recipe from Good Food magazine, December 2005

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Comments, questions and tips (26)

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Overall rating

A star rating of 4.2 out of 5.23 ratings

charlottemarriott

A star rating of 5 out of 5.

I have just made this in preparation for the Christmas Goose recipe tomorrow. I was worried about it as it was reducing down as I didn't like the sour flavour but after I strained out the dates and tasted it I can now say that I LOVE this sauce! I need to go and make another batch now because i'm…

fatsusie

A star rating of 1 out of 5.

I made this to accompany the Christmas Goose, we weren't big fans as it tasted like Califig Syrup of Figs.

caroltt

A star rating of 5 out of 5.

Made this yesterday to go with our goose. Great feedback from family and tasted lovely .

mixgently

Good sauce..needed a few tweeks and I found it benefited greatly from much longer simmering once the dates were added in order for the flavours to really develop...also made it the day ahead and felt it tasted richer with more depth the next day. Served it with goose, made a nice change.

rakeypakey

Made this sauce with homemade chicken stock. But I took the organ meat from the goose and pan fried them. Then I added my stock to the pan, scraping up the brown bits. I let that reduce for a few minutes while the wine (barbaresco) / port and balsamic started simmering. I then added the hot…

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