Take one goose and rub it all over with olive oil and then Chinese Five Spice and some grated root ginger. Cut a couple of oranges in half and stuff them into the cavity along with some crushed sage leaves and a bashed smallish chunk of root ginger. Leave it to marinade in the fridge for several hours or overnight.
Bring the goose to room temperature and preheat the oven to 180C. Rub the goose with a little more olive oil and cover the legs with tin foil to stop them burning. Rest the goose onto a rack in a roasting tray and pop it into the oven for about three hours. Baste frequently and keep checking to see if its cooked. The meat should be shrinking from the ends of the legs and when pierced with a skewer the juices should run clear. Once it is cooked. Remove it from the oven and cover with tin foil and then a towel and leave it to rest for at least 15 minutes.
Meanwhile.... to make the pineapple sauce. Chop up a fresh pineapple or drain a tin of pineapple chunks and put the pineapple into a saucepan with a celery stalk cut into thin slices. Add some finely chopped ginger and half a cup of water or the juice from the pineapple tin. Cook this mixture until the celery is soft.
Mix four tablespoons of brown sugar with four tablespoons of cider vinegar and one tablespoon of soy sauce. Add this mixture to the pineapple and celery pan and thicken it slightly with a little cornflour. Let it bubble for five minutes and then take it off the heat and whizz it in a food processor to make a smooth sauce. Serve warm with the goose.
Along with this special dinner we had braised mushrooms (sliced mushrooms cooked with a little chicken stock and soy sauce and some chopped spring onions) and cauliflower tempura - par boiled cauliflower dipped in an egg batter and deep fried and some egg noodles. It was delish!