On Saturday when I was shopping around the farmers market, there was an old lady selling a goose. I did not plan for goose, having other ideas in mind, but since goose is my favourite poultry and I have not eaten it for some time, plus the old lady was quite sweet, I changed my mind for a goose.
I have talked previously with a friend who has a garden to cook something over the open fire in my cast iron kettle, some goulashy kind of stew. Goose I only cooked before in the oven, so I concocted a paprikas ( a kind if Hungarian stew) recipe to use the kettle. I also have bought some wild mushrooms – scotch bonnets – so I used them too for my recipe.
Me and some friends gathered in the garden, started the fire and cooked until the darkness came.
I used a kettle over an open fire which gives a hint of smoky, fire flavour, but you can prepare it as well in a pot in the kitchen.
Ingredients (8 servings):
- 1 whole goose
- 1 large onion
- 1 bulb of garlic
- 4 large tomatoes
- 4-5 green peppers
- 500 ml cream
- 1kg mushrooms ( I used scotch bonnets, but you can use what kind you have)
- 2 teaspoons sweet paprika
- 3-4 tablespoons vegetable oil
- Salt and pepper to taste
- Chop the garlic and onion.
- Cut the goose into larger pieces, about 10 of them.
- Dice the tomatoes and peppers into small cubes.
- Heat the oil in the kettle/pot. Fry the fattier pieces of the goose to melt down some fat and get them a golden-brown colour. Remove the goose pieces from the kettle and set them aside.
- Lightly fry the chopped garlic and onions until golden
- Add the diced green peppers and fry them for 2-3 minutes.
- Add the diced tomatoes and cook, stirring occasionally, 3-5 minutes until they soften.
- Add the goose pieces, fill the kettle with water until the meat is covered. Add salt, pepper and sweet paprika to taste. Cook for about 2 hours until the meat is tender.
- Meanwhile, wash and clean the scotch bonnet mushrooms.
- When the meat in the stew is tender, add the mushrooms and cook another 15 minutes.
- Add the cream and chopped parsley and bring the stew to boil.
- Remove it from fire and serve while hot.