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Christmas goose

Christmas goose with various sides

    1D 3h 15min

    Difficult

Sestavine

4 Porcije
  • 1 Kos Allspice berry

  • 80 ml Apple vinegar

  • 4 Kos Apples

  • 100 G Breadcrumbs

  • 100 G Butter

  • 550 G Carrots

  • 450 G Celery

  • 1 Kos Clove

  • 20 Kos Cloves

  • 30 G Cornstarch

  • 150 G Cranberries

  • 80 G Cranberry jam

  • 1 Kos Egg yolk (medium)

  • 2 Kos Eggs (medium)

  • 700 G Floury potatoes

  • 3 G Freshly ground pepper

  • 4,4 kg Goose

  • 0,33 Čajna žlička Ground cumin

  • 250 G Leek

  • 80 ml Lemon juice

  • 4 Podružnica Lovage

  • 2 Kos Medium-sized onions

  • 2 Podružnica Mugwort

  • 6 G Mugwort

  • 450 G Onions

  • 20 G Raw cane sugar

  • 1,6 kg Red cabbage

  • 700 ml Red wine

  • 2 Podružnica Rosemary

  • 45 G Sea salt

  • 4 Kos Spaghetti

  • 300 ml Sunflower oil

  • 30 ml Sunflower oil (or rapeseed oil)

  • 6 Podružnica Thyme

  • 40 G Tomato purée

  • 1,5 Litri Vegetable stock

  • 200 ml Vegetable stock

  • 4 Žlica Wheat flour (type 550)

    German, European

    Poultry, Meat dishes

    Lactose, Fructose, Histamine, Alcohol, Sugar

Priprava

  • Sous-vide goose

    Remove the giblets from the goose, cut it in half lengthwise and carve the back. Mix the salt, pepper and cumin in a small bowl, thoroughly rub the goose halves with the mixture and place them in a vacuum bag. Wash the mugwort and thyme, shake them dry and add them to the bag too. Vacuum seal the bag. Cook in the sous-vide bain-marie at 65 degrees for 24 hours, then cool immediately.

  • Sestavine

  • 4,4 kg Goose, 15 G Sea salt, 3 G Freshly ground pepper, 0,33 Čajna žlička Ground cumin, 6 G Mugwort, 3 Podružnica Thyme

  • Prepare the red cabbage

    Cut the red cabbage into strips and peel, core and dice the apples. Combine both with the cloves, cranberry sauce, red wine, salt, cider vinegar and lemon juice and marinate for at least 2 hours. The red cabbage should ideally be prepared a day in advance together with the goose.

  • Sestavine

  • 1,6 kg Red cabbage, 4 Kos Apples, 4 Kos Cloves, 80 G Cranberry jam, 200 ml Red wine, 20 G Sea salt, 80 ml Apple vinegar, 80 ml Lemon juice

  • Start the gravy

    Peel the onions, celeriac and carrots and cut them into walnut-sized cubes. Cut the leek in half, thoroughly wash it and cut it to a similar size. Wash the herbs and shake them dry. Heat a large pan over a high heat. Place the oil, goose giblets and carved goose back in the hot pan and sear. Once the meat starts to brown, add the vegetables, salt, spices and herbs.

  • Sestavine

  • 450 G Onions, 450 G Celery, 550 G Carrots, 250 G Leek, 4 Podružnica Lovage, 2 Podružnica Rosemary, 3 Podružnica Thyme, 2 Podružnica Mugwort, 30 ml Sunflower oil (or rapeseed oil), 20 G Raw cane sugar, 1 Kos Clove, 1 Kos Allspice berry, 10 G Sea salt

  • Cook the gravy

    Fry the vegetables briefly, then add the tomato purée and cranberries and continue to fry. Deglaze with the red wine and reduce to half. Pour in the stock and simmer over a low heat for about 2 hours.

  • Sestavine

  • 40 G Tomato purée, 150 G Cranberries, 500 ml Red wine, 1,5 Litri Vegetable stock

  • Glazed red cabbage with apples

    Peel and thinly slice the onions, then sauté them in the butter until translucent. Add the marinated red cabbage with the liquid and pour in the stock. Cook uncovered over a medium heat until the desired consistency is reached and keep warm.

  • Sestavine

  • 2 Kos Medium-sized onions, 80 G Butter, 200 ml Vegetable stock

  • Potato dough

    Meanwhile, peel the potatoes, chop them into small pieces and boil them in salted water until soft. Strain the potatoes, allow the steam to evaporate, pass them through a potato press and leave them to cool. Stir the butter and egg yolk into the potato mixture, add the flour and season with salt, pepper and nutmeg. Knead the mixture into a dough.

  • Sestavine

  • 700 G Floury potatoes, 20 G Butter, 1 Kos Egg yolk (medium), 2 Žlica Wheat flour (type 550)

  • Make pear shapes

    Crack two eggs into a deep plate and beat well. Sprinkle the breadcrumbs and remaining flour into two deep plates. Shape the potato mixture into 16 pears and coat them by rolling them in the flour followed by the egg and then the breadcrumbs. Firmly press on the panade. Break the sticks of spaghetti into several pieces. Place the cloves at the bottom of the potato pears as ‘flower residues’ and insert the pieces of spaghetti as stems.

  • Sestavine

  • 2 Kos Eggs (medium), 100 G Breadcrumbs, 2 Žlica Wheat flour (type 550), 4 Kos Spaghetti, 16 Kos Cloves

  • Pommes Williams

    Heat the oil in a deep pan to approx. 170 degrees. Deep fry a few potato pears at a time for 3–5 minutes each until golden brown. Remove, leave to strain on kitchen roll and keep warm.

  • Sestavine

  • 300 ml Sunflower oil

  • Finishing touches

    Switch on the oven’s grill function and preheat it to 250 degrees. Place the sous-vide goose on a baking tray and grill in the oven for approx. 10–15 minutes until the skin becomes crispy. Meanwhile, add the stock from the vacuum bag to the gravy. Strain the gravy through a cheesecloth into a pan and bring it back to the boil. Bind with cornstarch if required and season with salt and pepper. Cut the goose in half and arrange on preheated plates with the pommes Williams and the red cabbage. Serve the gravy separately.

  • Sestavine

  • 30 G Cornstarch

Hranilna vrednost na porcijo

kcal

5829

Beljakovine

208.2 G

Olje/maščoba

459.98 G

Ogljikovi hidrati

193.73 G

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