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Christmas goose with croquettes and red cabbage

Christmas goose with various sides

    1D 5hr 30min.

    difficult

Ingredients

8 Servings
  • 80 ml Apple vinegar

  • 550 g Carrots

  • 450 g Celery

  • 20 piece Cloves

  • 0.5 tsp Freshly ground pepper

  • 250 g Leek

  • 80 ml Lemon juice

  • 2 sprig Mugwort

  • 6 g Mugwort

  • 450 g Onions

  • 200 ml Red wine

  • 4 piece Spaghetti

  • 300 ml Sunflower oil

  • 30 ml Sunflower oil (or rapeseed oil)

  • 200 ml Vegetable stock

  • 2 tbsp Wheat flour (type 550)

  • 1 piece allspice

  • 4 piece apples

  • 100 g breadcrumbs

  • 100 g butter

  • 1 piece clove

  • 150 g cranberries

  • 80 g cranberry jam

  • 0.33 tsp cumin (ground)

  • 1 piece egg

  • 2 piece eggs

  • 1 piece goose

  • 4 sprig lovage

  • 1 pinch nutmeg (ground)

  • 150 g onions

  • 3 pinch pepper (ground)

  • 700 g potatoes (floury)

  • 1.6 kg red cabbage

  • 500 ml red wine

  • 2 sprig rosemary

  • 50 g salt

  • 2 pinch salt

  • 20 g sugar

  • 6 sprig thyme

  • 40 g tomato purée

  • 1.5 L vegetable stock

  • 2 tbsp wheat flour

    German, European

    poultry, meat dishes

    sulphur dioxide/sulphites, celeriac, milk, eggs, cereals containing gluten

    fructose, histamine, alcohol, sugar, lactose, gluten

    Vacuum bag, , potato press, cheesecloth

Method

  • Cook the goose

    Remove the goose giblets, cut the goose in half lengthways and remove the back bones.

    Mix the salt, pepper and cumin, rub the goose halves with the mixture and place in a BORA QVac bag with the mugwort and thyme.

    Vacuum-seal with the BORA QVac and cook for 24 hours at 65°C in a sous vide water bath, then leave to cool.

  • Ingredients

  • 1 piece goose, 15 g salt, 0.5 tsp Freshly ground pepper, 0.33 tsp cumin (ground), 6 g Mugwort, 3 sprig thyme

  • Prepare the red cabbage

    Cut the red cabbage into strips.

    Peel, core and dice the apples.

    Mix with the remaining ingredients and marinate for at least 2 hours.

  • Ingredients

  • 1.6 kg red cabbage, 4 piece apples, 4 piece Cloves, 80 g cranberry jam, 200 ml Red wine, 20 g salt, 80 ml Apple vinegar, 80 ml Lemon juice

  • Start the gravy

    Peel and dice the onions, celery and carrots. Wash the leek, cut in half and chop to a similar size. Wash the herbs and shake dry.

    Heat the oil in a large pan over a medium heat. Add the goose giblets and chopped goose loin to the pan and fry well. As soon as the meat begins to colour, add all the remaining ingredients.

  • Ingredients

  • 450 g Onions, 450 g Celery, 550 g Carrots, 250 g Leek, 4 sprig lovage, 2 sprig rosemary, 3 sprig thyme, 2 sprig Mugwort, 30 ml Sunflower oil (or rapeseed oil), 20 g sugar, 1 piece clove, 1 piece allspice, 10 g salt, 1 pinch pepper (ground)

  • Cook the gravy

    Add the tomato purée and cranberries and sauté.

    Deglaze with red wine and reduce by half. Pour in the stock.

    Simmer over a low heat for about 2 hours.

  • Ingredients

  • 40 g tomato purée, 150 g cranberries, 500 ml red wine, 1.5 L vegetable stock

  • Cooking red cabbage

    Heat the butter in a pan and spread. Peel and finely chop the onions and sauté.

    Add the marinated red cabbage and pour in the stock. Cook the red cabbage to the desired consistency.

  • Ingredients

  • 150 g onions, 80 g butter, 200 ml Vegetable stock

  • Cook the potatoes

    Bring a large pan of salted water to the boil.

    Peel the potatoes, cut into equal-sized pieces and cook for approx. 20 mins. until soft.

  • Ingredients

  • 5 g salt, 700 g potatoes (floury)

  • Prepare the dough

    Drain the water and press the potatoes through a potato ricer.

     

    Separate the egg. Keep the egg white in the fridge for further recipes.

     

    Stir the butter and egg yolk into the potato mixture. Add the flour and knead. Flavour with spices.

  • Ingredients

  • 20 g butter, 1 piece egg, 2 tbsp wheat flour, 1 pinch salt, 1 pinch pepper (ground), 1 pinch nutmeg (ground)

  • Mould croquettes

    Place the breadcrumbs, flour and eggs in three separate deep dishes. Lightly beat the eggs with a fork.

    Form the potato dough into pear-shaped croquettes.

    Toss the croquettes in the flour one by one, dip them in the egg mixture and leave to drain briefly. Then coat in breadcrumbs and press down lightly.

    Break the spaghetti into 2 cm long pieces. Stick the cloves at the bottom of the dumplings as a "flower remnant" and the spaghetti pieces at the top as a "stem".

  • Ingredients

  • 2 piece eggs, 100 g breadcrumbs, 2 tbsp Wheat flour (type 550), 4 piece Spaghetti, 16 piece Cloves

  • Frying croquettes

    Heat the oil in a large pan over a medium heat. The fat is hot enough when bubbles appear on a wooden skewer. Alternatively, you can check the temperature with a suitable thermometer at 170°C. Adjust the heat if necessary.

    Fry the cauliflower gradually for approx. 5 mins. until golden brown. Remove and drain on kitchen paper.

  • Ingredients

  • 300 ml Sunflower oil

  • Preheat the oven

    Preheat the oven to 250°C top heat with grill function.

  • Grill a goose

    Place the goose on a baking tray and roast in the oven for approx. 10-15 mins. until the skin is crispy.

  • Refine the sauce

    Add the stock from the vacuum bag to the sauce. Pass the sauce through a sieve into a pan and bring to the boil.

     

    Season with salt and pepper.

  • Ingredients

  • 1 pinch salt, 1 pinch pepper (ground)

  • Finishing touches

    Portion the goose and serve on plates with croquettes and red cabbage. Serve the sauce separately.

Nutritional value per portion:

kcal

3035.62

Protein

126.09 g

Fat

235.04 g

Carbohydrates

93.57 g

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