Tag: goose

Goose Breast with Persimmon Baked in Honey Whiskey and Boiled Potatoes in Butter Recipe

Ingredients (2 servings):

  • 500 g purple potatoes
  • 1 whole goose breast (it may be also duck breast) 
  • 2 persimmons
  • 50 g butter
  • salt and pepper to taste
  • 50-100 ml honey flavoured whiskey

Preparation method:

  1. Slice the persimmons into 1 cm thick slices.
  2. Smear an ovenproof dish with some butter.
  3. Lay the persimmon slices in this dish and pour over the honey whiskey.
  4. Place the dish with persimmons into the oven preheated to 200 C and cook for about 20 minutes or so, until the persimmon slices got caramelised.
  5. Wash thoroughly the purple potatoes and then boil them skins on till fork soft.
  6. Wash the goose (duck) breasts and then pat them dry with paper towels. Salt and pepper them to taste.
  7. Lay the breasts skin side down a heavy bottomed frying pan and dry them over low heat for about 15 minutes.
  8. Flip them and fry them on their meat sides for another 3 minutes.
  9. Slice the breasts and serve them on top of the roasted persimmons alongside the halved purple potatoes topped with pieces of butter.

Goose with Smoked Pears – Recipe Inspired from Ukraine

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 chilli 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 them 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 litre of water simmer over medium heat for about 30-45 minutes until the pears have soaked and softened 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 chilli-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

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

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 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.

The recipe:

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 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 the goose to melt down some fat and get them a Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipegolden-brown colour. 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