December 13, 2014 by Varga László
I 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 pears
- 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
- Salt and pepper the goose legs and wings and place them in an ovenproof dish. Add the bay leaves and white wine,
- 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.
- Meanwhile chop finely the red peppers.
- Dice finely the tomatoes.
- 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.
- 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.
- Remove the pears and set them aside.
- In the smokey-peary liquid add the dissolved cornstarch, a dash of vodka and the honey, simmer for a minute until thickens a bit.
- Server the goose legs with some boiled potatoes, some smoked pears covered with sauce and a spoon of the chili-tomato sauce.
Category Goose | Tags: bay leaf,chili pepper,goose,honey,pears,roast,Ukrainian | No Comments
August 11, 2014 by Varga László
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.
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 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 goose to melt down some fat and get them a golden-brown color. 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.
Category Goose, Hungarian | Tags: cream,goose,Hungarian,kettle,mushrooms,open fire,paprika,stew | No Comments
November 17, 2012 by Varga László
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
- Wash thoroughly the inside and outside of the goose.
- preheat the oven to 150 C.
- Cut the 2 red onions into quarters. Split the bulb of garlic into cloves, but leave them unpeeled.
- Place in the inside cavity of the goose a few garlic cloves and 1 quartered onion.
- Season evenly all the sides and insides of the goose with salt, pepper, paprika and caraway.
- 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.
- 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.
- Take out the goose from the oven and let it rest for 10 minutes before carving.
For the Potatoes:
- Wash well the potatoes and put them in their skins into a pot with salted water. Cook until fork tender.
- Peel off their skins and with a potato masher, crush the potatoes but not all the way but only until clumpy.
- Chop roughly the yellow onions.
- Melt some animal fat in a frying pan and fry the onion until golden.
- 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:
- Chop the red onions. Slice thinly the apple.
- Cut roughly the red cabbage.
- Heat some vegetable oil in a pot and caramelize 2 tablespoons of sugar.
- Add the chopped onion and some more oil if needed, fry them until fragrant, stirring well.
- Add the chopped red cabbage and some water as much to about cover the cabbage.
- Simmer, stirring from time to time, until the cabbage is tender and water has evaporated mostly. Season with salt and pepper to taste.
- 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.
Category Goose, Hungarian | Tags: autumn,festive,garlic,goose,Hungarian,paprika,potato,red cabbage,roasted | 2 Comments