Donkey
BBC Good Food Member since 25 August 2009
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Last comments I've made
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14 November 2011
"I made this and ate it fresh and it was absolutely lovely. I didn't pass the first batch through a sieve which gave it a slightly more rustic feel and this was quite filling. I passed the second batch through a sieve which gave it a velvety texture and I found it less filing. I would recommend doing this if making it as a starter for a dinner party, for which this is perfect. This soup was also good from frozen. Incidentally after sieving the soup, I added some butter to the 'solids' and when it cooled down it made a tasty dip/paté."
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13 November 2009
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13 November 2009
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13 November 2009
"Fantastic. I cooked this for a dinner party and my guests haven't stopped raving on about it. It is suprisingly lean and 'unfatty' once cooked and it is now a favorite. It's cheap (apart from the goose fat but that is re-usable) and it is absolutley delicious. The actual prep is minimal. It takes a little while in the oven but it is well worth it, and the ability to cook it the day before and simply crisp it up and warm through before serving is great. It means you can go and slurp some wine with your guests without slaving away in the kitchen. I can guarantee I will be cooking this again and again."
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