June 27, 2018 by Varga László
Category Hungarian, Turkey | Tags: Hungarian,mushrooms,paprika,sour cream,stew,turkey | 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