Julgås med kroketter och rödkål

Remove the goose giblets, cut the goose in half lengthwise and remove the back bones.

Mix the salt, pepper and cumin, rub the mixture into the goose halves then put them in a BORA QVac bag with the mugwort and thyme.

Vacuum seal with the BORA QVac and cook sous-vide for 24 hours at 65°C in a bain-marie, then leave to cool.

Ingredients

1 piece goose, 15 g salt, 0,5 tsp pepper (ground), 0,33 tsp cumin (ground), 6 g mugwort, 3 sprig thyme

Cut the red cabbage into strips.

Peel, core and dice the apples.

Mix with the remaining ingredients and marinate for at least 2 hours.

Ingredients

1,6 kg red cabbage, 4 piece apples, 4 piece cloves, 80 g cranberry jam, 200 ml red wine, 20 g salt, 80 ml apple vinegar, 80 ml lemon juice

Peel and dice the onions, celeriac and carrots. Wash the leek, cut it in half and chop it to a similar size. Wash the herbs and shake them dry.

Heat the oil in a large pan over a medium heat. Place the goose giblets and carved goose back in the hot pan and sear. Once the meat begins to brown, add all the remaining ingredients.

Ingredients

450 g onions, 450 g celeriac, 550 g carrots, 250 g leek, 4 sprig lovage, 2 sprig rosemary, 3 sprig thyme, 2 sprig mugwort, 30 ml sunflower oil, 20 g sugar, 1 piece clove, 1 piece allspice, 10 g salt, 1 pinch pepper (ground)

Add the tomato purée and cranberries and sauté.

Deglaze with red wine and reduce by half. Pour in the stock.

Simmer over a low heat for about 2 hours.

Ingredients

40 g tomato purée, 150 g cranberries, 500 ml red wine, 1,5 L vegetable stock

Heat the butter in a frying pan and swirl it around. Peel and finely chop the onions then sauté them.

Add the marinated red cabbage and pour in the stock. Cook the red cabbage to the desired consistency.

Ingredients

150 g onions, 80 g butter, 200 ml vegetable stock

Bring a large pan of salted water to the boil.

Peel the potatoes, cut them into equal-sized pieces and boil them in the salted water for about 20 minutes until soft.

Ingredients

5 g salt, 700 g potatoes (floury)

Drain the water and pass the potatoes through a potato ricer.

Separate the egg. Keep the egg white in the fridge for future use.

Stir the butter and egg yolk into the potato mixture. Add the flour and knead. Season with spices.

Ingredients

20 g butter, 1 piece egg, 2 tbsp wheat flour, 1 pinch salt, 1 pinch pepper (ground), 1 pinch nutmeg (ground)

Put the breadcrumbs, flour and eggs in three separate, deep plates. Lightly beat the eggs with a fork.

Make pear-shaped croquettes out of the potato dough.

Coat the croquettes in flour, one after the other, then dip them in the beaten eggs, allowing any excess egg to drip off briefly. Then coat them in the breadcrumbs, pressing them on lightly.

Break the spaghetti into 2-cm long pieces. Stick a clove into the bottom of each croquette as a "flower remnant" and insert a spaghetti piece at the top as a "stem".

Ingredients

2 piece eggs, 100 g breadcrumbs, 2 tbsp wheat flour (type 550), 4 piece spaghetti, 16 piece cloves

Heat the oil in a large pan over a medium heat. The fat is hot enough when bubbles form around a wooden skewer. Alternatively, you can check the temperature with a suitable thermometer. It should be 170°C. Adjust the heat if necessary.

Deep fry the croquettes in batches for 3 to 5 minutes until golden brown. Remove from the pan and strain on some kitchen roll.

Ingredients

300 ml sunflower oil

Preheat the oven to 250°C (top/bottom heat with grill function).

Place the goose on a baking tray and grill it in the oven for approx. 10 to 15 minutes until the skin becomes crispy.

Add the stock from the vacuum bag to the sauce. Strain the sauce through a cheesecloth into a pan and bring to the boil.

Season with salt and pepper.

Ingredients

1 pinch salt, 1 pinch pepper (ground)

Divide the goose into portions and arrange it on plates with the croquettes and red cabbage. Serve the sauce separately.