RSS Feed

‘Goose’ Category

  1. Goose with Smoked Pears – Recipe Inspired from Ukraine

    December 13, 2014 by Varga László

    Goose with Smoked Pears - Recipe Inspired from Ukraine 07I have been recently in Ukraine in Zakarpattia – aka Subcarpathia, very nice place, very friendly people, very good food and vodka.

    While I was visiting the city and browsing through the farmers market I found smoked pears, never heard of them before.

    So when I came back, I had to try them and add a splash of vodka to keep the Ukrainian theme. And since it’s goose season the meat of choice was of course goose.

    Here’s the recipe:

    Ingredients (2-4 servings):

    • 2 goose legs
    • 2 goose wings
    • 4 bay leaves
    • 100 ml dry white wine
    • 10-15 smoked pearsGoose with Smoked Pears - Recipe Inspired from Ukraine 05
    • 1 tablespoon cornstarch
    • 2-3 mild red chili peppers
    • 1 large tomato
    • 1 spoon of honey
    • a dash of vodka, optional
    • salt and pepper to taste

     

    Preparation method:

    1. Salt and pepper the goose legs and wings and place them in an ovenproof dish. Add the bay leaves and white wine,Goose with Smoked Pears - Recipe Inspired from Ukraine 02
    2. Place the dish with goose parts in the preheated oven at 180 C and roast the for about 1.5-2 hours, until done, and the skins are crunchy.Goose with Smoked Pears - Recipe Inspired from Ukraine 11
    3. Meanwhile chop finely the red peppers.Goose with Smoked Pears - Recipe Inspired from Ukraine 03
    4. Dice finely the tomatoes.Goose with Smoked Pears - Recipe Inspired from Ukraine 04
    5. Place the diced tomatoes and chopped  peppers in a small pot, add a cup of water, a bit of salt and pepper, and simmer on low heat for about 30 minutes until they are soft and mushy.
    6. In another small pot add the smoked pears and about 1 liter of water simmer over medium heat for about 30-45 minutes until the pears have soaked and soften up.
    7. Remove the pears and set them aside.Goose with Smoked Pears - Recipe Inspired from Ukraine 06
    8. In the smokey-peary liquid add the dissolved cornstarch, a dash of vodka and the honey, simmer for a minute until thickens a bit.Goose with Smoked Pears - Recipe Inspired from Ukraine 12
    9. Server the goose legs with some boiled potatoes, some smoked pears covered with sauce and a spoon of the chili-tomato sauce.     Goose with Smoked Pears - Recipe Inspired from Ukraine 08 Goose with Smoked Pears - Recipe Inspired from Ukraine 09 Goose with Smoked Pears - Recipe Inspired from Ukraine 10

  2. Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle – Hungarian Stew Recipe

    August 11, 2014 by Varga László

    Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe

    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 favorite poultry and I have not eaten it for some time, plus the old lady was quite sweet, I changed my mind for 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 buyed some wild mushrooms – scotch bonnets – so I used them too for my recipe.
    Me and some friends gathered at the garden, started the fire and cooked until the darkness came.

    The recipe:

    I used a kettle over open fire which gives a hint of smoky, fire flavor, but you can prepare it as well in a pot in the kitchen.

    Ingredients (8 servings):

    • 1 whole gooseGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    • 1 large onion
    • 1 bulb of garlic
    • 4 large tomatoes
    • 4-5 green peppersGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    • 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

    Preparation method:

    1. Chop the garlic and onion.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew RecipeGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    2. Cut the goose into larger pieces, about 10 of them.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    3. Dice the tomatoes and peppers into small cubes.
    4. Heat the oil in the kettle/pot. Fry the fattier pieces of goose to melt down some fat and get them a Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipegolden-brown color. Remove the goose pieces from the kettle and set them aside.
    5. Lightly fry the chopped garlic and onions until goldenGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    6. Add the diced green peppers and fry them for 2-3 minutes.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    7. Add the diced tomatoes and cook, Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipestirring occasionally, 3-5 minutes until they soften.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    8. Add the goose pieces, fill the kettle with water until the meat is covered. Add salt, pepper and sweet Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipepaprika to taste. Cook for about 2 hours until the meat is tender.
    9. Meanwhile wash and clean the scotch bonnet mushrooms.
    10. When the meat in the stew is tender, add the mushrooms and cook another 15 minutes.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    11. Add the cream and chopped parsley and bring the stew to boil.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    12. Remove it from fire and serve while hot.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe

  3. Saint Martin’s Roasted Goose Recipe with Crushed Potatoes and Braised Red Cabbage

    November 17, 2012 by Varga László


    Ingredients:

    for the goose

    • a large fat goose – about 4+ kg
    • 2 red onions
    • a bulb(head) of garlic
    • 2 tablespoons sweet paprika
    • 2 teaspoons ground caraway
    • salt and pepper

    for the potatoes:

    • 2 kg medium sized potatoes
    • 3 large yellow onions
    • half cup of lard, or vegetable oil
    • salt and pepper to taste

    for the cabbage:

    • 1 kg red cabbage
    • 2 tablespoons sugar
    • 1 medium red onion
    • half a red juicy sweet&sour apple

    Preparation method:

    1. Wash thoroughly the inside and outside of the goose.
    2. preheat the oven to 150 C.
    3. Cut the 2 red onions into quarters. Split the bulb of garlic into cloves, but leave them unpeeled.
    4. Place in the inside cavity of the goose a few garlic cloves and 1 quartered onion.
    5. Season evenly all the sides and insides of the goose with salt, pepper, paprika and caraway.
    6. Place the goose in a large enough baking tray, place besides the remaining quarters of onion and garlic cloves and pour into the tray about 1 liter water.
    7. Place the tray in the preheated electric oven and roast it for about 3 hours. From time to time (at least twice or thrice) baste the goose with the juices of the tray.  If using gas oven, you should cover the tray for the first 2 hours with an aluminium foil. The last hour you should turn up the heat to 170 C and remove the foil if any.
    8. Take out the goose from the oven and let it rest for 10 minutes before carving.

    For the Potatoes:

    1. Wash well the potatoes and put them in their skins into a pot with salted water. Cook until fork tender.
    2. Peel off their skins and with a potato masher, crush the potatoes but not all the way but only until clumpy. 
    3. Chop roughly the yellow onions.
    4. Melt some animal fat in a frying pan and fry the onion until golden. 
    5. Add the crushed potatoes and stir them thoroughly until well homogenized. Add some more lard if if too dry. Season with salt and pepper to taste.

    For the cabbage:

    1. Chop the red onions. Slice thinly the apple.
    2. Cut roughly the red cabbage.
    3. Heat some vegetable oil in a pot and caramelize 2 tablespoons of sugar.
    4. Add the chopped onion and some more oil if needed, fry them until fragrant, stirring well.
    5. Add the chopped red cabbage and some water as much to about cover the cabbage.
    6. Simmer, stirring from time to time, until the cabbage is tender and water has evaporated mostly. Season with salt and pepper to taste.
    7. Add the thin apple slices and simmer for another 1-2 minutes.
    Serve on large plates a good piece of goose, some crushed potatoes and braised red cabbage.