Performer Ali Mills cooks up a yummy Goose Curry for us and shares some songs to while away the time as her dish cooks. To complement the dish Ali Torres our host shows Ali Mills the singer how to make a quick pan fried damper as we take a look back over the whole series from Broome to Darwin.
Magpie Goose Curry Ingredients
- 3 tbsps goose stock (pre-made)
- 1 tbsp vegetable oil
- 1 ½ cups ginger/garlic/white onion (chunky)
- 1 tbsp butter
- 1 kg magpie goose (roughly diced)
- 1 ½ cups water
- 1 cup carrots (sliced)
- 3 potatoes (cubed)
- Spring onion
- ½ cauliflower (roughly chopped)
- 300g pumpkin (roughly chopped)
- 200mls water
- 1 bok choy (sliced)
- ½ Zucchini (Sliced)
- 2 cubes of stock
- 750mls of goose stock
- 1 tsp black Pepper
- 1 Pinch of salt
- 1 tbsp curry
- 1 tbsp flour
- 1-2 tbsps Soya sauce
Rice (medium or long grain) or your choice of fresh salad
Pan Fried Damper Ingredients
- 500g self-rising flour
- 1 Pinch of salt
- 3 tbsps milk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Magpie Goose Curry Instructions
To make the magpie goode curry, in a large pot (on a medium to high heat) add in the goose stock, vegetable oil, white onion, garlic and ginger, mix well. Then add in the butter; continue to mix so the ginger and garlic doesn’t stick. Once the onion is transparent add in the 1 kg of magpie goose that has been roughly diced. Stir well. Allow to cook with the lid on for a few minutes. Once the goose has browned add in 1 ½ cups of water. Mix well. (The water helps to spread the flavour throughout the dish). Then add in the carrots to the pot. Allow to cook for a few minutes; or until they have been half cooked throughout (because the carrots will take the longest to cook). Continue to stir during this time. Now add in the potatoes and mix well. Place the lid on the pot and allow to cook for approximately 10 minutes or until the potatoes and carrots begin to break apart. Now add in the chopped cauliflower, and another 200ml of water, and 300 grams of pumpkin. Stir well. Then add in the sliced bok choy and zucchini Mix well. Then add in 1/3 cup of water mixed with 2 cubes of stock that has been mixed well; then add the 750ml of pre-made goose stock. Continue to mix during this. Add to the pot the curry, salt and pepper; mix well. Then add into the pot ½ cup of water mixed with 1-2 tbsps. of flour; and 1-2 tbsps. of dark soya sauce and stir well. Allow to cook for approximately 10-15 minutes. The dish is complete!
To make the pan fried damper, in a medium sized mixing bowl add half of the 500g of self-rising flour. Then add a pinch of salt to the bowl. Then creating a small well in the flour add in the milk. Begin to mix, the flour, milk should begin to turn into a dough like texture. Then remove from the bowl. Grab a handful of the left over flour and sprinkle on the board and place the damper dough onto it. Begin to knead the dough until you reach the right firmness. Add more flour to hands, dough and board if the damper begins to stick. Once damper is ready place into a medium sized frying pan and flatten. Place the lid on pan and cook on a very low heat for approximately 15-20 minutes. Half way through turn over the damper. Serve as a side dish or on its on with jam, treacle, cream and tea… enjoy.