Madsen Pirie

A very merry Christmas to everyone. I’m not into this “happy holidays” stuff, since all of my friends, including Hindus, Moslems, Jews and atheists, enjoy Christmas. Whether or not you take the religion, it’s a great festival.  I read that it’s becoming increasingly popular in China, though I’m not sure how the European trappings will translate. An occasion to eat and drink good stuff in the depths of winter is a good morale boost all round.

I cook goose for Christmas dinner since I find turkey can be rather dry and bland. Goose is much gamier and tastier, and comes with a great deal of clear white fat which is excellent for roast potatoes and pastries. I serve it with apple sauce and no stuffing in the bird, though I sometimes roast stuffing balls alongside it. I don’t go for Brussels sprouts. Although they were presented to me as a child as a Christmas ‘treat,’ I always found them bitter and nasty. I often serve sautéed mushrooms and peppers, with potatoes roasted in goose fat. Afterwards comes Christmas pudding, doused in rum and set alight. And I find a light red wine tends to go well with goose, rather than the traditional white recommended for poultry.

So enjoy your meal and your holiday!

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