Distribuidores
Selecionar país e idioma

Peru de Natal com croquetes e couve roxa

Christmas goose with various sides

    1D 5h 30min

    difficult

Ingredientes

8 Porções
  • 80 ml Apple vinegar

  • 550 G Carrots

  • 450 G Celery

  • 20 Unidade Cloves

  • 0.5 Colher de chá Freshly ground pepper

  • 250 G Leek

  • 80 ml Lemon juice

  • 2 Ramo Mugwort

  • 6 G Mugwort

  • 450 G Onions

  • 200 ml Red wine

  • 4 Unidade Spaghetti

  • 300 ml Sunflower oil

  • 30 ml Sunflower oil (or rapeseed oil)

  • 200 ml Vegetable stock

  • 2 Colher de sopa Wheat flour (type 550)

  • 1 Unidade allspice

  • 4 Unidade apples

  • 100 G breadcrumbs

  • 100 G butter

  • 1 Unidade clove

  • 150 G cranberries

  • 80 G cranberry jam

  • 0.33 Colher de chá cumin (ground)

  • 1 Unidade egg

  • 2 Unidade eggs

  • 1 Unidade goose

  • 4 Ramo lovage

  • 1 Beliscar nutmeg (ground)

  • 150 G onions

  • 3 Beliscar pepper (ground)

  • 700 G potatoes (floury)

  • 1.6 kg red cabbage

  • 500 ml red wine

  • 2 Ramo rosemary

  • 50 G salt

  • 2 Beliscar salt

  • 20 G sugar

  • 6 Ramo thyme

  • 40 G tomato purée

  • 1.5 Litros vegetable stock

  • 2 Colher de sopa 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

Preparação

  • 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.

  • Ingredientes

  • 1 Unidade goose, 15 G salt, 0,5 Colher de chá Freshly ground pepper, 0,33 Colher de chá cumin (ground), 6 G Mugwort, 3 Ramo 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.

  • Ingredientes

  • 1,6 kg red cabbage, 4 Unidade apples, 4 Unidade 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.

  • Ingredientes

  • 450 G Onions, 450 G Celery, 550 G Carrots, 250 G Leek, 4 Ramo lovage, 2 Ramo rosemary, 3 Ramo thyme, 2 Ramo Mugwort, 30 ml Sunflower oil (or rapeseed oil), 20 G sugar, 1 Unidade clove, 1 Unidade allspice, 10 G salt, 1 Beliscar 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.

  • Ingredientes

  • 40 G tomato purée, 150 G cranberries, 500 ml red wine, 1,5 Litros 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.

  • Ingredientes

  • 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.

  • Ingredientes

  • 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.

  • Ingredientes

  • 20 G butter, 1 Unidade egg, 2 Colher de sopa wheat flour, 1 Beliscar salt, 1 Beliscar pepper (ground), 1 Beliscar 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".

  • Ingredientes

  • 2 Unidade eggs, 100 G breadcrumbs, 2 Colher de sopa Wheat flour (type 550), 4 Unidade Spaghetti, 16 Unidade 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.

  • Ingredientes

  • 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.

  • Ingredientes

  • 1 Beliscar salt, 1 Beliscar pepper (ground)

  • Finishing touches

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

Valor nutricional por porção

kcal

3035.62

Proteína

126.09 G

Óleo/gordura

235.04 G

Hidratos de carbono

93.57 G

AutorBORA
NewsletterNão perca nenhuma novidade

Receba todas as informações sobre os nossos produtos de forma cómoda através da newsletter.

Mais receitas