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 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 goose neck 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 goose neck and roast until crunchy and golden brown, turning once and ladle some fat on top.
Category Goose, Hungarian, Jewish | Tags: eggs,goose,Hungarian,Jewish,liver,marjoram,paprika | No Comments
December 20, 2017 by Varga László
Category Goose | Tags: breast,butter,goose,honey,persimmon,potatoes,whiskey | No Comments
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