Recipes from Franz Hornegger chef from Lugger Hotel, Portloe, Cornwall

PUBLISHED: 16:54 06 January 2010 | UPDATED: 14:57 20 February 2013

Roast goose breast

Roast goose breast

Seasonal recipes perfect for December/January from Franz Hornegger, Chef at the Lugger Hotel in Portloe

Roast goose breast, braised red cabbage, big chips, cranberry and orange relish and Brussels sprouts with chestnuts

Serves 4

Goose and sauce

2 large goose breasts

2 cloves garlic, finely chopped

1 medium onion, chopped

4 sprigs thyme, chopped

2 glasses red wine

1 glass chicken stock

1 tsp honey

To cook the goose

Pan-fry the goose breast until golden brown, season with salt, then place in an oven preheated to 250C for 10-15 minutes. Leave to rest.

To make the sauce

1 Pan-fry garlic and onion till soft, add one glass of red wine and reduce by half.

2 Add the thyme and stock (Oxo cubes will suffice) and simmer for 3-4 minutes, then season with salt and pepper to taste.

For the red cabbage

1 medium red cabbage

1 medium onion

2 sweet apples

1 or 2 glasses dry or medium red wine

2 glasses vegetable stock

1 glass cider

2 tsp brown sugar

3 tsp cranberry jelly

Juice of 1 orange

6 cloves


3 bay leaves

Pinch of salt

1 tsp coarsely ground pepper

To prepare

1 Discard the outer leaves and cut the cabbage into four quarters, remove cores and slice thinly. Peel and finely chop the onion. Peel, core and finely chop the apples.

2 Fry the onion gently in a large pan with a little oil, until soft and golden. Add the cabbage and cook together on a low heat for 5 minutes. Add vegetable stock (Oxo will suffice) and cover. Cook over a moderate heat for 10 minutes.

3 Add 1 glass wine and a splash of vinegar, followed by the chopped apples, cloves, bay leaves and seasoning. Cover and simmer gently for two hours, stirring occasionally. Add more stock or wine if the cabbage gets dry.

4 Add the sugar, cranberry jelly, cider and orange juice, cover and simmer for another 30 minutes. The final dish should be moist and syrupy. Remove bay leaves before serving.

Brussels sprouts with chestnuts

400g Brussels sprouts

225g whole cooked chestnuts

60g butter

Pinch of salt and freshly ground pepper

To prepare

1 Trim off the outside leaves of sprouts and cut a cross

in the stalk. Place in boiling water and fast boil for

4-5 minutes.

2 Remove from heat, refresh in iced water and drain. Melt butter in frying pan, add sprouts and saut for 5 minutes, then add the chestnuts and heat thorough till hot. Season.

Big chips in goose fat

1 Take two large baking potatoes, peel and cut them into chunky chip shapes.

2 Parboil in water, drain, then fry in a baking tray of medium-hot goose fat until soft and golden brown.

Cranberry and orange relish

450g cranberries

Rind and juice of 1 large orange

2 teaspoons lemon juice

1 heaped teaspoon freshly grated root ginger or 1/2 teaspoon ground ginger

4 cloves

2 pieces of cinnamon sticks

85g white sugar

2-3 tablespoons port (optional)

4 small red peppers

To prepare

1 Pare off orange rind using a sharp knife or potato peeler, leaving white pith behind. Shred the rind very fine. Then squeeze the juice of the orange, discarding any pips.

2 Roughly chop cranberries in food processor, then place in heavy-based saucepan with the orange and lemon juice, orange zest, spices and sugar.

3 Bring to the boil over a medium heat, stirring constantly, then turn the heat down to low simmer, put a lid on the pan and allow to cook for about 8 minutes.

4 Remove the pan from the heat and stir in the port. Allow to cool, removing the cinnamon sticks and cloves. Cover with cling film and refrigerate until required.

5 Roast the red peppers in the oven at 150C for 10 minutes. Set aside to cool, then cut the tops off and scoop out the seeds. Fill with relish and replace the tops to serve.

To serve

Slice the goose (should still be slightly pink) and arrange on plates next to the red cabbage, chips, sprouts and relish, then drizzle sauce round outside, with a little drizzle of honey on top.

Fillet of Halibut on Tomato and Basil Risotto

Serves 4


21/2 tbsp olive oil

2 shallots, peeled and finely chopped

200g risotto rice (preferably Arborio)

Pinch of salt

125ml white wine

500ml fish stock

4 beef tomatoes

2 tbsp grated parmesan

6 basil leaves cut in strips

Fresh ground pepper

To prepare

1 In a thick-bottomed pan heat the olive oil until very hot. Add shallots and half the rice and stir continuously. Once mixed, add the white wine and the remainder of the rice.

2 Add the fish stock and reduce heat to a gentle simmer. When rice is al dente (about 10 minutes), stir in a pinch of salt, black pepper and grated parmesan.

3 When rice is soft (a further 10 minutes), remove from the heat and gently stir in half the sliced beef tomatoes. Season to taste.

4 To serve, place on a layer of thinly sliced beef tomatoes with freshly chopped basil on top.


4 halibut fillets, 150-180g each

Salt and freshly ground pepper

Juice of 1 lemon

1 tbsp olive oil for frying

To cook the fish

1 In a heavy pan heat the olive oil until very hot. Season the halibut. When the oil just starts to smoke, cook the halibut flesh- side down for 10 seconds, then turn and cook the skin side for 20-30 seconds.

2 Remove the fish onto warmed plates. Add lemon juice to the pan then pour over the fish.

3 To serve, place a round of risotto next to the fish and serve with lemon wedges.

Poached Pears in Red Wine with Tuile Baskets and Clotted-Cream Ice Cream

Serves 4

Poached pears

4 medium pears

400ml red wine

250g sugar

1 strip lemon zest

1stick cinnamon

To cook the pears

1 Peel the pears and core from underneath, leaving the stalks attached. Place them in a pan.

2 Pour the wine over pears, add the sugar, cinnamon and lemon zest. Bring almost to the boil and cover with greaseproof paper. Place lid on top to prevent pears from floating above the surface.

3 Reduce heat and poach until soft.

Tuile baskets

60g melted butter

60g icing sugar

60g plain flour

1/2 egg white

2 tsp double cream

To prepare

1 Mix all ingredients together to make a smooth paste, then leave to rest for 2 hours at room temperature.

2 Roll out the paste evenly and cut paper-thin circles (5-6cm diameter). Place on parchment paper on a baking tray and bake at 175C for 3-4 minutes until golden-brown.

3 While still hot, remove the circles from the baking tray with a palette knife and rest over a tea cup or similar shape.

4 When the baskets are cool and crisp, fill with clotted-cream ice cream.

Festive Chocolate Roulade with Griottine Cherries

Serves 4


Butter for greasing

115g melted plain chocolate

3 eggs, separated

60g castor sugar

To prepare

1 Melt chocolate in a bowl over a pan of hot but not boiling water, stirring frequently.

2 Line a 12 x 15cm Swiss roll tin with greased greaseproof paper.

3 Whisk the egg yolks with castor sugar for 5 minutes until pale and creamy, then fold in most of the melted chocolate.

4 In a separate mixing bowl whisk the egg whites until stiff and fold into mixture. Spread the mixture on the prepared Swiss roll tin and bake at 180C for 10-15 minutes until risen and firm.

5 Sprinkle a piece of greaseproof paper with castor sugar. Turn the cooked roulade onto the paper and carefully peel off the lining paper. Cover with a warm, damp cloth to cool.


140ml of double cream

115g griottine cherries

1 tbsp icing sugar

To finish roulade

1 Whip the cream till it forms soft peaks then fold in icing sugar.

2 Spread the filling over the roulade, add the cherries and roll up. Brush the completed roulade with the remaining melted chocolate.

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