AEG046:- 12/10/2015 14:38 Page 1
BRISBOURNE GEESE...
The splendid sight of this year’s Brisbourne
geese roaming their field on Brummel Bank
at Nesscliffe, heralds a delicious alternative
to turkey on the Christmas table.
Goose, as anyone who has read Dickens’ A Christmas Carol will
know, was traditionally a favourite festive food. Turkey is a relative
newcomer to the Christmas table, introduced from North America
in the 16th century. “Goose is prized by chefs from Rick Stein to
Delia Smith and Jamie Oliver and now that around 50 producers
are rearing geese to high welfare standards in this country, its
image has improved”, says William Brisbourne.
The Brisbourne family have been producing free range geese and
bronze turkeys for over 35 years at Broomhill Farm. “People want
a change from turkey; they want something different. Goose is
extremely low in cholesterol and has all the flavour and
succulence worthy of the Christmas table”, he says. “Braised red
cabbage is a must accompaniment to goose, as are the potatoes
roasted in goose fat and a wholesome homemade stuffing”.
Just a couple of years ago goose fat was not easy to buy, it is now
readily available in most butchers shops and supermarkets. It is
now recognised as a healthy option, it is high in monounsaturated fat and essential fatty acids and particularly low in
cholesterol.
Apple [