Recipe

Goose-filled lettuce cups with sprout & radish slaw

by Georgie Hodgson

A zingy Boxing Day treat made with leftover goose

This feel-good recipe can be made with any leftover roasted meat and promises to bring some brightness and zest to the Boxing Day table. I’ve chosen to use re-heated meat, as it gives a nice contrast between the hot goose and the cold crisp lettuce, but cold meat would work nicely too. It’s a refreshing change from all the heavy and rich food we gorge on over Christmas, and the zingy dressing promises to blow away any post-Christmas cobwebs and revive any past-their-best relatives!

Ingredients

200-300g cooked goose meat, off the bone, torn into pieces
1 baby gem lettuce, washed and broken into leaves
Small bunch of radishes
100g brussels sprouts (uncooked and washed)
2 spring onions, finely chopped
1 red chilli, seeds removed, finely chopped
½ tbsp sesame oil
Juice of ½ lemon

For the dressing:
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp honey
½ tbsp sesame oil
½ tbsp fish sauce
1 tbsp of sesame seeds plus extra for garnishing, lightly toasted in a dry frying pan
Lime wedges to garnish

Method

Place the cooked goose meat on a baking tray and place in a preheated oven at 160C for 10 mins, or until it is piping hot through.

Mix all the ingredients for the dressing in a bowl. Season with a little salt and pepper and have a taste. The beauty of this dressing is that you can tweak it to your own liking, so feel free to add more honey for a sweeter finish or rice vinegar for sharpness.

Finely shred the brussels sprouts and thinly slice the radish, keeping a couple of radishes back for garnishing. Place in a bowl and add your chopped chilli, spring onions, lemon juice and ½ tbsp sesame oil. Mix with a spoon. Season with a little salt and pepper. 

Place your lettuce leaf cups on a big serving plate and spoon the shredded goose equally into them. Top with a spoonful of slaw.

Garnish with more sliced radish and sprinkle toasted sesame seeds onto each cup. Serve with wedges of lime for squeezing. Present the dressing in a small bowl with a spoon to allow guests to dress their own.

ALTERNATIVE: This recipe will work with any leftover roasted meat: turkey, lamb, beef, you name it. You can also add rice noodles to the cups to further bulk them out.

Recipe & images: Georgie Hodgson