Martini-Goose
Martini-Goose with chestnut-filling, potato dumplings,
fork-cabbage or red cabbage.
(for 6 - 8 Persons)
Some hints for the method:
Today we buy the goose in a store and there are quills left in the goose.
Pull them out with a tweezers.
For every Kilogram of weight, roasting time will be 1 hour. A goose weighing 4
Kilograms needs 4 hours to roast, at a temperature of 200 - 220 degrees Celsius
(400-425 degrees Fahrenheit). It is necessary to plan the time so the cook can
also enjoy the result. A goose is a very fat bird, and it makes sense to remove
all fat. Pour away the fat (save it) as it comes into the pan and during the
roasting pierce the skin under the legs and wings for the fat to flow out.
Goose-fat tastes good, spread on bread or can be used for roasting the
goose-liver. (but this is another story)
For a crunchier skin:
1) clean the goose with boiled water before roasting and then pat dry.
2) 10 minutes before the roast is finished, coat it with honey.
Ingredients:
1 plucked, cleaned and drawn goose ca. 4 - 6 Kilograms
Salt, pepper, paprika, marjoram (to taste)
1/8 Liter red wine
some honey
for the stuffing:
200 Grams cooked, chopped chestnuts
1 medium onion
2 water soaked bread rolls (like Kaiser Semmeln)
rosemary, marjoram, salt (to taste)
2 tablespoons cooking oil.
Stuffing:
Break the rolls into a bowl of water and then squeeze dry. Cook the chestnuts
for 20 minutes, then peel and chop. Chop the onion and brown in oil, add the
chestnuts, then the softened rolls, salt and seasonings, mix and brown a little.
Wash and dry the goose, salt inside and rub with marjoram. Then put in the
stuffing and sew it up. Add cooking oil to the pan and roast 20 minutes, then
pour away the oil. Baste with water and red wine and continue roasting.
Occasionally baste the goose with its own juice. The more often it is basted,
the juicier is the meat.
10 minutes before the roast is finished, pour some honey over the bird.
When finished, turn off the heat and let the goose rest 10 - 15 minutes in the
closed oven.
Potato dumplings:
1 Kilogram potatoes (a little over 2 1/4 lbs)
200 Grams coarse-grained flour
50 Grams semolina
2 eggs
50 Grams melted butter
salt
Cook potatoes, then peel and put through a ricer or mash. With the other
ingredients knead into a dough and form dumplings (like a golf ball or walnut in
size). Let rest 15 minutes. Bring a big pot of salted water to a boil, add the
formed dumplings (not too big) and reduce the heat. After 10 minutes take one of
the dumplings and cut it in two. If the knife doesn't stick, the dumplings are
finished. Remove the dumplings and keep warm in a bowl.
Gabelkraut (Fork-cabbage)
1 Kilogram sauerkraut (a little over 2 1/4 lbs.)
1 raw potato
1 onion
salt, pepper, paprika, sugar, caraway seed (to taste)
some cooking oil or some goose fat.
Cut onion in small pieces and brown with cooking oil till golden, mix in the
sauerkraut, salt, pepper and caraway. Add a little water and a little sugar.
Grate the raw potato over the mixture and stir. Let it cook 10 minutes. Add a
little water (if needed.) Done when cabbage is soft.
Red cabbage
1 Kilogram red cabbage
2 big apples
1/8 Liter red wine
salt, pepper, sugar
a little goose-fat
Chop the red cabbage fine. Peel and chop the apples. Put the goose-fat in a pot
with the red cabbage, apples, salt and other ingredients. Add the red wine
during cooking and cook until the cabbage is soft. Stir and add a little water (it
can burn very fast. When the cabbage is soft, keep it warm.
Now serve it all. The best drink to this would be a red wine from the Burgenland
(maybe a Blaufrankisch or even a Uhudler). I wish you much fun by the cooking
and by the eating. Enjoy the Martini-Gansl.
von Alrabiata & Scholem Alejchem
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