Peru de Natal com croquetes e couve roxa

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

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

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)

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

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

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)

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)

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

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 to 250°C top heat with grill function.

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

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)

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