Goose eggs

Norfolk Geese have a dedicated flock producing eating eggs during the laying season of late February to August.

The eggs are a seasonal delight and highly sought after by hotels and top class restaurants all over the UK.

They also appear in farmers markets, farm shops and feature on the shelves of such prominent retailers as Waitrose and Harrods.

Our goose eggs are rich and creamy, high in nutrition, and are perfect as a stand alone dish or alternatively can be used in cooking.

They are ideal for recipes that require two eggs as they are equivalent to approximately two medium chicken eggs.

Norfolk Geese offer a 24 hr delivery service to your door. For further details and prices, inclusive of courier charge, please contact: 01379 676391.

The goose egg season is relatively short so make the most of this luxury product




cake made with goose eggs

CHOCOLATE BROWNIES (as pictured above)
Simply gorgeous, although don't be alarmed as they will sink a little in the middle. It is meant to be deliciously damp.

7oz / 200g butter
7oz / 200g plain chocolate
1 goose egg
2tsps vanilla extract
9oz / 250g caster sugar
4oz / 125g plain flour
6oz / 175g chopped walnuts
Place butter and chocolate in a bowl, melt either over a pan of hot water or in the microwave - melt on a low heat.

In a separate bowl mix the goose egg and sugar, in another bowl sift the flour then add the chopped walnuts.
When the chocolate is cool, add the egg mixture and beat well.
Then add the flour and beat until there is no sign of flour left.
Empty into a pre-lined tin and bake for 30 mins at gas mark 4, 180C.
Leave to cool in tin, then cut into squares or rectangles.

 

 

Recipes derived by Debbie Mapes of Delicous Desserts at Pulham Market, Norfolk
tel 01379 676759

YORKSHIRE PUDDING/ PANCAKES
TOAD IN THE HOLE
(serves 6)

12oz / 425g plain flour
1 goose egg
1.5 pts / 900ml milk
large pinch of salt

Mix all the ingredients together and leave for at least half an hour to settle.
Meanwhile heat a very large roasting tin with some oil in a hot oven gas mark 7, 220C.
Add 12 sausages and cook for 20 mins.
When sausages have turned slightly brown, add the Yorkshire pudding mixture, taking care as the oil may spit.
Cook for further 30-40 mins or until the mixture has risen and is brown and crisp.
Serv
e immediately.

 


 

SPONGE CAKE (opposite)
This is a very large cake but worth the effort as it is versatile. It can be halved and sandwiched with jam and cream, or topped with chocolate or served on its own with fresh fruit. If this is simply too big, half the ingredients and use a smaller cake tin


10oz / 300g butter
10oz / 300g caster sugar
2 goose eggs
10oz / 300g self raising flour
2 tsps vanilla extract
1oz / 25g cornflour

Mix the butter and sugar together with the vanilla extract in a mixer until light and fluffy. Meanwhile using a sharp knife break the goose eggs into another bowl making sure that all of the shell is removed, beat with a fork.
Sift the flour into a separate bowl. Add a quarter of the beaten eggs and a tablespoon of flour and continue mixing.
Repeat until the eggs are all mixed in, then add the rest of the flour and mix for a further 2 mins.
Place in a large pre-lined cake tin (approx 9"). Bake in a pre-heated oven gas mark 4, 180C for 1hr 20mins.
If the mixture is put into two smaller tins, then reduce the time to 45mins.