Here a recipe for the traditional German Christmas lunch. The dish is served at our home also on St. Martin's Day and New Year. You should start the cooking a day before you wanna eat the goose.
Ingredients (for 4 ppl):
Ingredients (for 4 ppl):
- Goose (4,4 kg)
- 10 small onions
- 2 Apples
- A bunch of mugwort
- Marjoram
- Salt
- 2 bouillon cubes
- 1 jar of red cabbage
- Grated apple
- Onion
- 3 cloves
- white wine
- 2 packages of potato dumpling dough
- starch
Unfreeze the goose. Open the package. Take out all the fat you can grap. As well as the bag with the innards. Boil water and scald the goose from inside and outside. Hack off the wings. Then rub the goose with salt in and out and also use the marjoram inside. Fill the goose with apples and onions. Close the goose with cooking needles from both sides. Alternatively sew it up.
Put a goose pot on the stove with geese ladder inside and place the goose on top. Add water, bouillon cubes, wings and innards. Cover with marjoram. Close the lid and let it cook for at least 2 hours. Keep cold overnight.
Skim off the grease the next day. Then put the goose in the preheated oven at 220*C. Let it in there for an hour. After three quarters turn it around. If it is not yet cross, grill it for another 10 minutes. Spray it with water from time to time.
Put the cabbage in a pot. Add a peeled onion with 3 cloves and heat it for 10 minutes. Then add a spoon of goose grease, grated apple and a small glass of wine. Heat for another 3 minutes.
Heat a big pot of salted water. Make balls out of the potato dumpling dough and role in starch. Turn down the heat on the boiling water and add the potato dumplings. Let them in there until they swim on the surface.
Fill the sauce in small pot and keep it cold. Skim off grease again. Add half a cup of milk and two spoons of starch. Season with salt and pepper.
Serve goose leg or breast with potato dumplings, cabbage, onions and sauce.
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