100 ml Almond milk
4 Liść Bay
80 G Butter
100 G Carrots
100 G Celery
4 Sztuka Cloves
1 Łyżeczka Cornstarch
2 Szczypta Freshly grated nutmeg
4 Sztuka Goose legs (350–400 g each)
100 G Leek
2 Łyżka stołowa Maple syrup
3 G Mugwort
1 Łyżeczka Olive oil
500 G Parsnips
400 G Plums
100 ml Port
2 Litry Poultry stock
50 ml Red wine vinegar
2 Oddział Rosemary
2 Łyżka stołowa Sea salt
2 Sztuka Shallots
200 G Spanish onions
2 Sztuka Star anise
200 ml White wine
Preheat the oven to 160 degrees (top/bottom heat). Peel and coarsely dice the onions. Wash, peel and roughly chop the carrots and celeriac. Thoroughly wash the leek and cut it into rings.
Składniki
200 G Spanish onions, 100 G Carrots, 100 G Celery, 100 G Leek
Rub the skin of the goose legs with about half of the salt and place the vegetables in a roasting tin with the white wine, chicken stock, the remaining salt and the other spices. Place the goose legs on top skin side down with the liquid covering them at least halfway up.
Składniki
4 Sztuka Goose legs (350–400 g each), 2 Łyżka stołowa Sea salt, 200 ml White wine, 2 Litry Poultry stock, 3 G Mugwort, 4 Liść Bay
Cook in the oven for 3 hours, turning the legs over about a third of the way into the cooking time. Turn the legs over again after another hour then again for the last 15 minutes to make the skin wonderfully crisp.
Wash and peel the parsnips then cut them into 1 cm cubes. Brown the butter in a small pan over a medium heat for approx. 5–8 minutes until it develops a nutty taste (see the tip on p. 127).
Składniki
500 G Parsnips, 80 G Butter
Place the parsnips in a medium-sized pan, half fill the pan with water and add the salt. Cook the parsnips over a medium heat for about 15 minutes until soft. Pour away any excess liquid, add the almond milk, brown butter, salt, pepper and nutmeg and blitz with a hand blender until smooth. Keep the parsnip purée warm.
Składniki
100 ml Almond milk, 2 Szczypta Freshly grated nutmeg
Peel the shallots and cut them into thin rings. Wash, halve and pit the plums. Heat the olive oil in a frying pan over a medium heat. Sauté the shallots and plums for 2–3 minutes. Add the maple syrup, caramelise briefly and pour in the vinegar and port. Wash the rosemary, shake it dry, add it with the spices and salt and simmer for 5 minutes. Stir the cornstarch into 1 tbsp water and use it to bind the cooking liquid.
Składniki
2 Sztuka Shallots, 400 G Plums, 1 Łyżeczka Olive oil, 2 Łyżka stołowa Maple syrup, 50 ml Red wine vinegar, 100 ml Port, 2 Oddział Rosemary, 2 Sztuka Star anise, 4 Sztuka Cloves, 1 Łyżeczka Cornstarch
Serve the goose legs with the parsnip purée and port plums.
2427
138.42 G
180.38 G
51.46 G
