January 5, 2019 by Varga László
Ingredients (2 servings):
- 2 goose breasts
- 6 cactus fruits
- 2-3 tablespoons fruit vinegar, to taste
- 50 ml Naxos kitron liquor, I had bought from Naxos island, when travelling in Greece in my Cyclades holiday
- 50 g butter
- salt and freshly ground black pepper
- Seasons with salt and pepper both sides of the goose breasts.
- Cut off the top and bottom parts of the cactus fruits.
- Score the skins of the fruits from top to bottom.
- Peel off the skins of the cactus fruits with your bare fingers if the fruit is ripe enough. If not you can help yourself with a peeling knife.
- Halve each fruit lengthwise.
- Place them in about 1 litre water, bring to boil and cook on medium-low heat until the fruits get soft and mushy.
- Run the mushy-cooked cactus fruits through a sieve to remove the seeds, that are in a large number.
- If too much of the fruit pulp has remained with the seeds, add them again to some water, cook them a bit and repeat procedure with the sieve 1-2-3 times, until the seeds remain without much fruit pulp.
- Bring the cactus juice to boil, add the kitron liquor and cook until reduced to the desired thickness.
- Add a bit of salt and some fruit vinegar to adjust the tartness and saltiness to your taste.
- Add the butter to the pot, cook stirring a minute until it melts and incorporates, thickening the sauce even further a bit.
- Heat a large frying pan and fry the breasts skin side up for about 10 minutes until the fat of the skins has melted and the skin is nicely golden-brown and crispy.
- Increase the heat, flip the breasts and fry them meat side for another 2 minutes.
- Remove the breasts from the heat and let them rest for 5-10 minutes.
- Slice the breasts into half centimetre slices.
- Serve the sliced goose breasts basted with the cactus fruit sauce.
Category Goose, Greek | Tags: butter,cactus fruits,goose,Greek | No Comments
April 18, 2018 by Varga László
- 1,5 kg goose innards and PARTS: wings, neck, gizzards, hearts, even carcass
- 3-4 medium carrots
- 2 parsley roots
- 1 parsnip root
- 1 large purple onion
- 2-3 garlic cloves
- 100 g green peas (it can be frozen or fresh)
- 100 g mushrooms
- 350 g rice
- 2-3 tablespoons goose fat
- salt, pepper, parsley leaves
- Divide the goose into 6-8 parts. Rinse the goose giblets and place them in a large soup pot.
- Cover them with about 3 litres of cold water and start cooking it.
- Wash and clean thoroughly the root vegetables and dice them into larger pieces.
- When the soup starts boiling, foam it, add the root vegetables, onion, garlic, salt and some black peppercorns.
- Keep cooking over low heat until the meat is cooked.
- Filter the soup’s broth and set aside its fat.
- Dice the vegetables into bigger cubes.
- Brown these dices veggies in some goose fat for a few minutes.
- Bone the meat and cut it into bigger pieces.
- Fry the rice in goose fat until translucent, glassy like.
- Add the green peas and fill up with about a litre of the goose stock, cover and simmer over low heat.
- Fry the mushrooms and the goose parts in the goose fat.
- When the rice is cooked, add to the pot the fried cubed vegetables, the fried meat and fried mushrooms.
- Serve while hot sprinkling some chopped parsley leaves on top.
Category Goose, Hungarian | Tags: carrots,garlic,goose,green peas,Hungarian,mushrooms,onions,rice | No Comments
February 12, 2018 by Varga László
Ingredients (2 servings)
- 1 goose neck’s skin
- 1 goose liver
- 1 onion
- 1 egg
- 1 hard-boiled egg
- a few parsley leaves
- 1 slice of bread
- 50 ml milk
- salt and pepper to taste
- paprika to taste
- marjoram to taste
- 1 tablespoon goose fat
- Let the bread slice soak in milk.
- Debone and clean thoroughly the neck.
- Heat the goose fat in a frying pan and fry the liver, adding a bit of water from time to time.
- Puree the goose liver or chop it. I preferred to chop it a bit coarse to have an interesting texture.
- Chop the onion, green garlic, hard-boiled egg and parsley leaves.
- Return the chopped liver to the pan, add the chopped onion and garlic, spice with marjoram, paprika, salt and pepper to taste.
- Add a bit of water and saute it over low heat for about 10 minutes.
- When the juices in the pan have evaporated, pour the pan’s content to a bowl, add the chopped hard-boiled egg, the chopped parsley leaves, the bread squeezed out of milk. Add the fresh raw egg and mix thoroughly.
- Sew the smaller end of the gooseneck skin and fill it with the mix, with the help of a spoon.
- Saw carefully the other end of the neck and place it in an oven resistant tray.
- Spoon a teaspoon of goose fat over, and sprinkle some salt and pepper.
- Heat the oven to 200 Celsius, add the gooseneck and roast until crunchy and golden brown, turning once and ladle some fat on top.
- Leave it to cool down, slice and serve.
Category Goose, Hungarian, Jewish | Tags: eggs,goose,Hungarian,Jewish,liver,marjoram,paprika | No Comments