Roast Goose Liver

Chuvit's breakfast club

In 2004 Chuvit sold his massage parlour empire and stepped into the world of politics. Though for a very short term, he became an MP the following year. The massive votes he received in this year's election brought him back his seat in parliament, together with other members of the Rak Thailand Party which he leads.

Currently as a politician, Chuvit announced that he rarely socialises over the dining table. But as a former businessman, he said he has seen more than enough and knows too well how wining and dining can influence negotiations.

"Nowadays, because of the many enemies I have, I don't go out for dinner. I only visit restaurants at breakfast or lunchtime. Personally, I like breakfast meetings because people's brains are fresher in the morning after long hours of rest. So, if possible, I invite my guests for breakfast which can be at my house or a hotel and we can talk fresh and clear business over the meal," Chuvit said.

The popular statesman, who weighs 95 kilogrammes and is 180cm tall, takes breakfast very seriously. Despite his playboy image, the stocky MP is an early bird and usually has a simple home-cooked breakfast around 7 or 8am.

"If you eat a lot at dinner, health problems will come knocking. Business dinners in particular often involve booze. And, let me tell you, alcohol and negotiating are a very dangerous combination when doing business.

"With alcohol, you say what you're not supposed to say. The drink can draw from you even your most well-kept secret. I had been in a business that allowed me to witness this trick and it has taught me what to be cautious about. People may say that wine and whisky will make the most difficult guest more relaxed and genial. But whenever they are sober I believe they will be tough as usual."

Prior years as an "adult entertainment" mogul made him realise that no matter how much people try to indulge their guests, if the benefits of both parties don't go together, deals will never come to an amicable agreement.

"I don't really believe in business meals. I've seen people treating their guests with first-class food, expensive wine and women. Of course, that kind of pampering and socialising will bring some business advantage, but I don't think that it will provide a worthwhile result."

With his frankness, I couldn't leave off but ask him whether he had dined with his business counterparts or rival politicians.

"Why should I?," he responded.

Roast Goose with Prune & Foie Gras Stuffing | ChinDeep

I’ve decided to concentrate more on cooking and sharing healthy recipes with you this year and every once in awhile featuring a decadent recipe. We still plan on making lots of “Julia” creations, but will be balancing the buttery recipes with sprouty ones

Jeff and I made this roast goose on New Year’s Eve and it was quite the production. Lots of turning and basting. Have you ever tried stuffing prunes with foie gras? That was an odyssey in and of itself. I thought the end result was pretty good albeit very, very rich. Along with the bird, we served: yams, French green beans, mashed Yukon Gold potatoes, the prunes and foie gras, and a port sauce over the goose. Yesterday I baked the leftover goose into a savory pie with apple, raisins, onion, carrot, celery, and a brandy gravy. I think this may be Jeff’s new favorite dish.

~Roast Goose with Prune & Foie Gras Stuffing~

~OIE ROTIE AUX PRUNEAUX~