Page 65 - Guerin Media Ltd | Active Retirement Ireland Members Annual 2016
P. 65
FIRST PRIZE:
CAHIR ARA
MAUREEN NOLAN’S
POOR MAN’S GOOSE RECIPE
Ingredients - Serves 4
Sheep’s liver and heart
½ lb of fatty bacon
About 1 tsp powdered sage
Two onions (previously boiled)
1 oz. flour
1 gill cold water
¼ tsp salt
¼ tsp pepper
2 lbs potatoes
Method
Rinse the liver or, if preferred, merely wipe. Soak the heart for fifteen to twenty minutes and wash
thoroughly. Cut the liver and the heart into thin slices and dip each slice in flour. Chop the boiled
onions. Cut the bacon into thin slices and remove the rind.
Place a layer of heart and liver in the bottom of a greased pie dish; sprinkle over a little of the chopped
onion, sage, pepper and salt; place a layer of bacon, then a layer of potatoes; repeat this until all the
materials are in the dish. Add the cold water. Cover the dish with greased paper; cook in a moderate
over for about an hour and enjoy!
Maureen says:
“I have a cookery book called ‘The Edinburgh Book of Plain Cookery Recipes’, which was first
published in 1932. When I first got married in 1961, a neighbour gave it to me as a Christmas present
that year. I have done a lot of the recipes from it over the years.”
Gary says:
“Recently, believe it or not, I ate in a top class Dublin restaurant which recently received a Michelin
Bib Gourmand award and low and behold there was a Rump of Beef on the menu with none other
than a pan seared piece of ‘Poor Man’s Goose’. Simply incredible. This dish is very budget friendly and
packs incredible flavour. I love how Maureen has held onto a recipe book for so long.”
www.activeirl.ie Active Retirement Ireland 65
CAHIR ARA
MAUREEN NOLAN’S
POOR MAN’S GOOSE RECIPE
Ingredients - Serves 4
Sheep’s liver and heart
½ lb of fatty bacon
About 1 tsp powdered sage
Two onions (previously boiled)
1 oz. flour
1 gill cold water
¼ tsp salt
¼ tsp pepper
2 lbs potatoes
Method
Rinse the liver or, if preferred, merely wipe. Soak the heart for fifteen to twenty minutes and wash
thoroughly. Cut the liver and the heart into thin slices and dip each slice in flour. Chop the boiled
onions. Cut the bacon into thin slices and remove the rind.
Place a layer of heart and liver in the bottom of a greased pie dish; sprinkle over a little of the chopped
onion, sage, pepper and salt; place a layer of bacon, then a layer of potatoes; repeat this until all the
materials are in the dish. Add the cold water. Cover the dish with greased paper; cook in a moderate
over for about an hour and enjoy!
Maureen says:
“I have a cookery book called ‘The Edinburgh Book of Plain Cookery Recipes’, which was first
published in 1932. When I first got married in 1961, a neighbour gave it to me as a Christmas present
that year. I have done a lot of the recipes from it over the years.”
Gary says:
“Recently, believe it or not, I ate in a top class Dublin restaurant which recently received a Michelin
Bib Gourmand award and low and behold there was a Rump of Beef on the menu with none other
than a pan seared piece of ‘Poor Man’s Goose’. Simply incredible. This dish is very budget friendly and
packs incredible flavour. I love how Maureen has held onto a recipe book for so long.”
www.activeirl.ie Active Retirement Ireland 65
