Monday, 21 November 2011

The most delicious goose recipes

Anna Walcher of "The cook book" reveals four variants of Goose martini.

More than ten months of the year we enjoy very careful. Each follows
the gluttony mortification. Perhaps to draw even at six weeks a year
from the solid can. At least when it comes to our account calories.
You know, what is being discussed? Right: From the lush holiday
season!

The harbinger of Schlemmer is the traditional time-Martinigansl food.
The flyer is anything but easy to digest 100 grams of Martinigansl
have whopping 343 calories. Proud to be consumed 250,000 units in
November of the gourmets. In a nutshell: The Austrians are gan (s) z
greedy for the fowls.

Not an easy bird
The goose, however, represents a challenge for any chef. Because the
demands of connoisseurs are large: the goose should be crispy, juicy
anyway, not too greasy and wonderfully soft to boot. How does the
amateur cook this complex task? With the tricks of the professional
chef Anna Walcher! She swings in her cooking school, "the chef work"
week after week with their Kocheleven the wooden spoon. Your most
important trick: Pour over the goose until you drop! Either with water
or with the leaked oil. Also important is the liquid in the pan,
because a lot of steam in the pipe should be. "This also makes the
crispy goose," says Walcher. Taste is worth it!

Wok fried goose breast with crispy

Ingredients (serves 4):
1 pcs duck breast (800 g), 2 tablespoons peanut oil, 1 pc of garlic,
30 g fresh ginger, 1 bunch scallions, 1 pc pepper, 100 g shiitake
mushrooms, 100 g chestnuts, peeled 1 tablespoon soy sauce, 1
tablespoons oyster sauce, 100 ml chicken stock, 1 teaspoon cornstarch,
1 dash of lime juice, salt, pepper, 1 teaspoon brown sugar, 20 g
sesame reddened, 1 tablespoon of mint;
Marinade: soy sauce, peanut oil, sesame oil

Preparation: Mix together the marinade 1 tablespoon of the
ingredients. The geese of the breast skin and tendons free, cut into
strips, pull in the marinade for about 20 minutes. Garlic, ginger and
scallions prepare. Slice the garlic, ginger strips, spring onions into
3 cm long pieces. Shiitake into strips. Meat from the marinade and let
drain. Heat peanut oil in wok and fry meat until crispy, lift out the
remaining ingredients and fry in oil, pour in the soy and oyster sauce
and chicken stock, simmer 3-4 minutes. Stir cornstarch with some cold
water and lime juice give smooth, and season with salt and pepper. The
fried meat, chestnuts and stir in the sesame seeds and serve with
cooked basmati rice and mint. Darren 150 g basmati rice in a dry pan
(dry roasting), pour in two parts of water, salt and let boil and give
off 20 minutes in covered pot can.

Curry of the goose leg

Ingredients (serves 6):
2 pieces goose legs, 2 pieces onion, 2 red peppers, chili peppers 2,
400 ml coconut milk 1 lime, 1 teaspoon salt, 2 teaspoons sambal oelek,
2 beefsteak tomatoes, 1 tablespoon butter, 1 bunch parsley or
coriander;

Preparation: Cut the onion into strips, pepper Clean and slice into
cubes. Also, the chili peppers and clean cut. Heat fat and fry the
ingredients quickly. Then sprinkle with coconut milk stew, season and
leave. The goose legs with salt and pepper, then fry quickly in butter
and add curry base, 20 minutes to cook. The goose clubs share in the
sauce and serve. Garnish the dish with fresh peppers and parsley (or
cilantro). Depending on how spicy you want the goose leg, season with
more or less sambal oelek or chili peppers. Basmati rice and / or to
serve fresh baguette.

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