My christmas dinner
Dec. 25th, 2004 09:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
slashbluegreenAfter I botched last year's traditional christmas soup (I forgot to take out the liver and if you've ever cooked liver, you know the smell is just ewwwwww)
This year I took no chances!
tada!!
Goose legs, perfectly crispy cross and tender.
Put two medium sized goose legs in a roasting tray (after rubbing them with salt, pepper and mugwort). Prick them several time so that the fat under the skin can melt off. Pour in some water or stock (goose or chicken), add some vegetables and sour apples. The secret ingredient is a tablespoon of mulled wine spice.
Put the tray in the oven at a very low temperature and cook for three hours. Baste the goose legs with the cooking juices now and then.
After three hours, to give them that extra cripsy skin, take them out of the tray and put them on the grill for a few minutes. The flesh will be so tender, you don't need a knife and the skin will have that wonderful crispyness.
The broth that's still in the tray needs to have a *lot* of fat removed. The more you catch the better. Pour the broth through a sieve and pulp the apples to give the sauce some of their tardness. Remove fat. Pour in some cream and stir in a tablespoon of cranberry jam. Taste. Heat up again, it should be served very hot.
We had Kartoffelknödel (potatoe dumplings), red cabbage and cranberry jam with the goose. So yummy.
Merry christmas !
:-)
Hehehe, thank you![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
abyss_goat and _fran_ MUAHBAWWWWAWWWW ((rips into presents))
This year I took no chances!
tada!!
Goose legs, perfectly crispy cross and tender.
Put two medium sized goose legs in a roasting tray (after rubbing them with salt, pepper and mugwort). Prick them several time so that the fat under the skin can melt off. Pour in some water or stock (goose or chicken), add some vegetables and sour apples. The secret ingredient is a tablespoon of mulled wine spice.
Put the tray in the oven at a very low temperature and cook for three hours. Baste the goose legs with the cooking juices now and then.
After three hours, to give them that extra cripsy skin, take them out of the tray and put them on the grill for a few minutes. The flesh will be so tender, you don't need a knife and the skin will have that wonderful crispyness.
The broth that's still in the tray needs to have a *lot* of fat removed. The more you catch the better. Pour the broth through a sieve and pulp the apples to give the sauce some of their tardness. Remove fat. Pour in some cream and stir in a tablespoon of cranberry jam. Taste. Heat up again, it should be served very hot.
We had Kartoffelknödel (potatoe dumplings), red cabbage and cranberry jam with the goose. So yummy.
Merry christmas !
:-)
Hehehe, thank you
abyss_goat and _fran_ MUAHBAWWWWAWWWW ((rips into presents))![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
^-^
Date: 2004-12-25 09:18 pm (UTC)Lots of hugs!
(no subject)
Date: 2004-12-25 10:28 pm (UTC)