Identify the country where these two dishes form a traditional part of the Christmas menu:
For the main dish:
8lb cooked apple
10lb prepared goose
10fl oz stock
5fl oz water
For the dessert:
5oz apricots, dried
4fl ozs dark rum
10fl oz boiling water
Main dish: Butter the goose and season. Stuff with the apples. Place the goose and the water in the roasting tray and cook in the oven at 230ºC for 45 minutes. Cover with foil and roast for another 150 minutes at 195ºC. Use the stock to make a roast gravy.
Carve the goose and serve, topped with the apple stuffing and coated with gravy.
Dessert: Mix the honey with boiling water and place in a pan with the semolina. Cook, adding more water if necessary.
Soak the raisins in the rum and the apricots in cold water until plump.
Add both lots of dried fruit to the semolina and stir in well. Allow to cool before serving.