John Myers
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Ingredients
Roast goose:
- 1 Goose frozen (3800 g)
- 2 Apples
- 25 Cloves
- Salt
- 2 tbsp Rubbed marjoram
- 3 tbsp Butter
- 400 ml Water
- Toothpick
- Kitchen twine
Red cabbage:
- 1 Medium red cabbage approx. 1.2 kg - 1.5 kg / cut approx. 600 g
- 1 tsp Salt
- 1 tsp Sugar
- 2 tbsp Light travel vinegar
- 2 tbsp Wild cranberries
- 2 Onions approx. 100 g
- 2 tbsp Butaris (clarified butter)
- 250 ml Red wine
- 1 tbsp Food starch
- 2 big pinches of salt
- 1 tsp Sugar
- 2 tbsp Wild cranberries
- 2 tbsp Light rice vinegar
Czech yeast dumplings:
- 500 g Instant flour
- 1 tsp Salt
- 1 Egg
- 1 Egg yolk
- 1 Large cup of milk
- 1 piece Yeast the size of a walnut
- 1 Cup ½ -1 cup of milk
Instructions
Roast goose:
- Remove the core of the apples, quarter them and sprinkle with cloves. Cut off the excess fat from the goose, wash it, pat dry with kitchen paper, season with salt on all sides (inside and outside), season with two tablespoons of marjoram inside, fill with the larded apples, seal with toothpicks and tie with kitchen thread. Place in a roasting pan, brush with melted butter (3 tablespoons), pour in 400 ml of water and bake in the oven at 175 ° C for approx. 2 hours. Add the neck and innards, turn the goose over and add another 5 hours Bake, add the liver in aluminum foil and take it out again after approx. 20 minutes and serve as a small starter if necessary. Scoop the goose with the roast liquid from time to time. Take out, let cool down a bit and carve with poultry shears. Pour the liquid through a sieve.
Red cabbage:
- Quarter the red cabbage, remove the stalk and the outer leaves, cut into fine strips that are not too long, season / knead with salt (1 teaspoon), sugar (1 teaspoon) and light rice vinegar (1 teaspoon). Peel the onions, quarter them, cut into strips and fry them vigorously in butterfat (2 tbsp). Add the red cabbage and fry briefly, deglaze / pour in red wine (250 ml) and leave to simmer for about 45 minutes with the lid closed. Possibly pour in water or red wine from time to time so that it doesn't burn. Mix the cornstarch (1 tbsp) in a little cold water and fold it into the red cabbage so that it shines nicely. Finally, season / season with salt (2 big pinches), sugar (1 teaspoon), wild lingonberries (2 tbsp) and light rice vinegar (2 tbsp).
Czech yeast dumplings:
- Whisk a large cup of lukewarm milk with a gelbel and an egg. In a large bowl, add instant flour (500 g), salt (1 teaspoon), the whisked egg milk and crumbled yeast (walnut-sized) and let rise a little. Beat the dough with a wooden spoon and keep adding a little milk. The dough should come off the bowl well. Cover the dough and let it rest in a warm place for about ½ - 1 hour. Quarter the dough, roll out into 4 "sausages" and let rise for another 20 minutes. Bring water to the boil with salt (2 teaspoons) in a large saucepan and add two dumpling rolls. Turn after about 20 minutes and cook for another 15 minutes. Take out and cut into slices (approx. 1 - 1.5 cm thick) with a thread.
Serve:
- Serve the goose with red cabbage and yeast dumplings. Serve with the gravy.
Nutrition
Serving: 100gCalories: 202kcalCarbohydrates: 31.7gProtein: 4gFat: 5.2g
