Goose vindaloo, Brussels sprout & chestnut thoran recipe

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Goose vindaloo, Brussels sprout & chestnut thoran recipe

A seasonal take on a classic warming curry dish where goose breast takes centre stage. Make it as a memorable main course for an intimate dinner party. 

Ingredients

For the vindaloo sauce
  • 1 portion of masala (see separate ingredients)
  • 4 medium onions, finely chopped
  • 4 tbsp vegetable oil
  • 6 garlic cloves
  • 80 g ginger
  • 1 cinnamon stick
  • 2 green chilli (slit)
  • 1 tsp turmeric powder
  • 1 portion of masala (see separate ingredients)
  • 4 medium onions, finely chopped
  • 4 tbsp vegetable oil
  • 6 garlic cloves
  • 2.8 oz ginger
  • 1 cinnamon stick
  • 2 green chilli (slit)
  • 1 tsp turmeric powder
  • 1 portion of masala (see separate ingredients)
  • 4 medium onions, finely chopped
  • 4 tbsp vegetable oil
  • 6 garlic cloves
  • 2.8 oz ginger
  • 1 cinnamon stick
  • 2 green chilli (slit)
  • 1 tsp turmeric powder
For the goose
  • 2 goose breasts
  • 1 tsp salt
  • 1 tsp red Kashmiri chilli powder
  • 1 tsp vegetable oil
  • 2 goose breasts
  • 1 tsp salt
  • 1 tsp red Kashmiri chilli powder
  • 1 tsp vegetable oil
  • 2 goose breasts
  • 1 tsp salt
  • 1 tsp red Kashmiri chilli powder
  • 1 tsp vegetable oil
Masala
  • 2 whole red dry chilli, blended coarsley
  • 2 green cardamom
  • 4 cloves
  • 6 black peppercorn
  • 50 ml malt vinegar
  • 1 sugar to taste
  • 1 salt to taste
  • 2 whole red dry chilli, blended coarsley
  • 2 green cardamom
  • 4 cloves
  • 6 black peppercorn
  • 1.8 fl oz malt vinegar
  • 1 sugar to taste
  • 1 salt to taste
  • 2 whole red dry chilli, blended coarsley
  • 2 green cardamom
  • 4 cloves
  • 6 black peppercorn
  • 0.2 cup malt vinegar
  • 1 sugar to taste
  • 1 salt to taste
Thoran
  • 1 tbsp coconut oil
  • 1 tsp black mustard seeds
  • 0.5 tsp cumin seeds
  • 7 fresh curry leaves
  • 100 g fresh coconut
  • 100 g chestnuts, roughly chopped
  • 200 g Brussels sprouts, shredded
  • 1 squeeze of lime
  • 1 salt to taste
  • 1 tbsp coconut oil
  • 1 tsp black mustard seeds
  • 0.5 tsp cumin seeds
  • 7 fresh curry leaves
  • 3.5 oz fresh coconut
  • 3.5 oz chestnuts, roughly chopped
  • 7.1 oz Brussels sprouts, shredded
  • 1 squeeze of lime
  • 1 salt to taste
  • 1 tbsp coconut oil
  • 1 tsp black mustard seeds
  • 0.5 tsp cumin seeds
  • 7 fresh curry leaves
  • 3.5 oz fresh coconut
  • 3.5 oz chestnuts, roughly chopped
  • 7.1 oz Brussels sprouts, shredded
  • 1 squeeze of lime
  • 1 salt to taste

Details

  • Cuisine: Indian
  • Recipe Type: Goose
  • Difficulty: Medium
  • Preparation Time: 30 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. 24 hours in advance, soak your whole masala spices in vinegar in a sealed jar. 
  2. Next, make the vindaloo sauce. In a blender, blitz together the ginger, garlic, cinnamon, red chilli powder and turmeric with water to make a smooth paste.
  3. In a large saucepan, heat the oil, add the diced onion, and sweat until translucent. Turn the heat up and lightly caramelise the onions for a further two minutes. 
  4. Blitz the masala, the spices should be soft enough in the vinegar to form a smooth paste. 
  5. Add the masala to the onions, and cook for approximately 5 minutes, until you see oil starting to come out of the masala. That will show you when the spices have been cooked. 
  6. Add a little bit of water, cover and cook for 5-6 minutes. Cook for another minute. Check seasoning and serve. 
  7. Season the goose (flesh side only) with salt, chilli powder and oil. 
  8. Start your goose breasts in a cold frying pan and bring it up to a medium heat, and cook on the skin until completely rendered. 
  9. Transfer the breasts to the oven and cook for approximately 10-12 minutes at 180°C/360°F/gas mark 4 to medium rare. Remove from the oven and rest for a further 10 minutes. 
  10. While the goose is resting, make the thoran. Heat coconut oil, add mustard seeds and when they start to splutter, add the cumin seeds and curry leaves. Add the sprouts, coconut, chestnuts, and cook out for another couple minutes. Season with salt and lime.
  11. Serve the sliced goose breast atop the vindaloo sauce, with the thoran on the side.

Recipe from Will Bowlby, head chef and co-owner of Kricket Soho, Brixton and Television Centre.

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