Our Story | May 2019

Zeke's recipe for festive feasting

Stephen Fenton

January 2015

Zeke was looking for a fresh concept this Christmas and inspired by food (a subject close to our hearts) we arrived at this smart and functional apparel. A select group of clients are now the proud owners of a unique grocolate apron.

Following the success of our 2013 scented candle it was a time to 'create delight' with something else for the home. It gave us a great excuse to ask our custom-made garment specialists to get their stitching machines into action for our zed burst. News of the resulting culinary masterpieces are yet to be received but whatever was on the menu, we know Zeke clients were slaving over their hot stoves in style!

Cooking our Goose

Courtesy of Hairy Bikers’ Best of British we were also able to offer an alternative idea for Christmas lunch – and in case you didn't receive your card with details, why not save this for next year:

Ingredients

1 x 5kg/11lb oven-ready goose
1 onion, peeled and quartered
3 bay leaves, plus extra for garnish 3 small red apples (such as Cox or Discovery), cut in half horizontally sea salt flakes
freshly ground black pepper

Preparation method

Preheat the oven to 200C/400F/Gas 6.
Place the goose on a rack over a large sturdy roasting tin and prick with a skewer a few times down each side just below the wing. Season the goose well with salt and freshly ground black pepper.
Put the quartered onion and three bay leavers into the goose body cavity and cover the legs with folded triangles of foil. Roast the goose for one hour, then take it out of the oven and put on a board. Carefully drain the fat from the roasting tin into a large heatproof bowl.
Reduce the oven temperature to 180C/350F/Gas 4.
Cook the goose for another hour, removing the foil after 30 minutes so the legs can brown. (If your goose is very fatty, you may need to remove it from the oven and drain the fat one more time during the last hour of cooking.)
To test when the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear.
Remove the goose from the oven and transfer to a warmed serving platter. Cover loosely with foil and a couple of dry tea towels. Leave to rest for 25–30 minutes. Remove the tea towel and foil from the goose. Garnish with a few sage or bay leaves. Serve the stuffing and gravy with the goose at the table.

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