Christmas Goose & Pecan Pie with Chef Rang | Matty Matheson | Just A Dash | S2 EP5

CHRISTMAS COUNTDOWN STARTS RIGHT FUCKING NOW!!!!!! CHRISTMAS GOOSE SO GOOD RANG DOESNT EVEN WANNA TALK ABOUT IT!!!! GOOSE FAT EQUALS LOVE EQUALS SEX!!!! KETCHUP AND SOY SAUCE IN GRAVY?!?!!? FESTIVE UMAMIIIIIII SANTA RANG SHOWS ME HIS FAVOURITE CHRISTMAS MOVIE TIS THE FUCKING SEASON!!!! NEW EPISODE JUST A DASH OUT NOW!!! HO HO HO YOU FUCKING FREAKS ALL I WANT FOR CHRISTMAS IS FOR YOU TO LIKE COMMENT SUBSCRIBE GO DOWN TO THE DIRT DOG BASEMENT AND LEAVE A COMMENT YOU FUCKING PSYCHOPATHS BUY SOME MERCH PLEASE HAPPY HOLIDAYS Brought to you by: Ontario Creates RECIPES Christmas Goose with Roast Root Vegetables and Gravy Ingredients: 1 10 lb goose, neck, liver and giblets removed 2 carrots, roughly chopped 2 leeks, green removed, roughly chopped 2 celery stalks, roughly chopped 5 shallot, peeled 1 celery root, peeled and cut into wedges 2 cups baby potatoes 5 sprigs thyme 1 bunch sage Salt and pepper 5 garlic cloves, peeled smashed 1/2 onion, finely chopped 2 tbsp all purpose flour 2 cups chicken stock 2 tbsp soy sauce 3 tbsp ketchup 1 tsp poultry seasoning Directions: 1. Preheat oven to 375F 2. Remove excess fat from the goose around the base of the cavity then roughly chop. 3. Place the carrot, leek, celery, shallot, celery root, and potatoes in a baking dish with the goose neck, giblets, liver and chopped goose fat. 4. Pick the leaves from half the thyme sprigs and chop half the sage and scatter over vegetables 5. Place a resting rack over the baking dish then place the goose on the rack breast side up. 6. Generously season bird with salt and pepper. Place remaining sage and thyme in the cavity of the goose along with the smashed garlic cloves. 7. Roast in the oven until vegetables are tender and the goose is cooked through, about 1hr 15 minutes 8. Remove from oven. Tip the goose, cavity side down, over a sauce pan to catch the cooking juices that remain in the goose. Set goose aside to rest. 9. Using a slotted spoon remove vegetables and place in a serving dish. Pour the remaining fat into a receptacle for a later use. 10. Scrape the residual juices from the baking dish into a medium saucepan along with about 3 tablespoons of goose fat. 11. Heat the saucepan over medium. 12. Place the goose neck, liver, heart, and the thyme sprigs in the sauce pan. 13. Stir in flour and chicken stock then increase heat to high and let mixture come to a boil. 14. Reduce heat back to medium to simmer then add in soy sauce, ketchup and poultry seasoning 15. Continue to simmer until mixture is thick enough to coat a spoon, about 5 minutes. 16. Pass gravy through a fine mesh sieve and discard bits left in the sieve. 17. Once goose has rested, carve and serve with root vegetables and gravy. Pecan Pie Ingredients: For the pie crust: 150g all purpose flour 3 tbsp sugar 1/2 tsp salt 115g butter 2 tbsp lemon juice 1-2 tbsp ice water For the filling 3 eggs 2/3 cup brown sugar 1/4 cup butter, melted and cooled 1/2 cup maple syrup 1/3 cup corn syrup 1 1/2 cups chopped pecans salt Directions: 1. Cube butter into 1 inch pieces and place in the freezer until frozen, about 30 minutes 2. Place flour, sugar and salt in food processor and pulse to combine. 3. Add in butter and pulse until the mixture resembles coarse sand. 4. While the processor is running add in the lemon juice and water. The dough should form into a ball in the food processor. Continue to add 1 tablespoon of water at a time until a ball forms. 5. Remove dough from food processor and form into a disc. Wrap with plastic and let rest in the fridge for minimum 30 minutes or up to 3 days. 6. Roll out dough between two pieces of parchment paper into a 10 1/2 inch round 7. Press dough into the bottom and along the sides of a 9-inch tart pan. Trim the overhang then refrigerate for 30 minutes before filling and baking. 8. Preheat oven to 375F. 9. Meanwhile make the filling by whisking the eggs and brown sugar in a large bowl. 10. Pour in the melted butter, maple syrup and corn syrup and stir until combined. 11. Stir in the chopped pecans. 12. Place the chilled tart shell on a baking sheet. Carefully pour in the filling, sprinkle with salt then bake in oven for 30 minutes. 13. Let cool for 30 minutes before serving. https://mattymatheson.store/ https://twitter.com/mattymatheson https://www.instagram.com/mattymatheson https://www.facebook.com/MATTYMATHESON1

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