Roast Goose
Roast goose
- Wash, thoroughly dry and season the goose with salt from the outside and from the inside and sprinkle with cumin seeds.
- Place the goose with its breast (chest) down onto a roasting pan, and pour some water (about 3 dcl) around it.
- Bake the goose in an electric oven at 200° C, in a hot air oven at 180° C and in a gas oven at gas mark 4, for an hour per each kilo and keep basting the goose with the juices collected. (A 3 kg goose roasts for 3 hours).
- As you laid the goose breast down, in the middle of the roasting, turn the goose breast up and continue basting the goose with the juices collected, thus achieving an even browning and the breasts are not dried.
- After roasting, allow about 15 minutes to rest, cut into pieces and serve.
Braised cabbage
- Sprinkle the cleaned and grated cabbage with salt. Put in a pot with the lard and cumin, fry it, add granulated sugar, leave to caramelize.
- Finely chop the peeled onion, add it to the caramel, stir it, immediately add the lard and stir it well again.
- Place the cabbage, bay leaf, and vinegar, braise together for 40-50 minutes, until the cabbage is soft.
- Finally, season it.
Potato pancakes
- Push the unpeeled boiled potatoes through a sieve, add salt, 2 eggs, fine flour and mix.
- Knead the dough, from which you make a roll, cut it into pieces and with the rolling pin roll the potato pancakes to a thickness of about 2 mm and the size of the pan in which you are going to cook them.
- Cook in a dry pan (such as for crepes), wipe each pancake after cooking with a kitchen towel to wipe out any remaining flour.
- Put them on a plate covered with a clean cloth towel, brush each pancake with the fat/lard on the top, its bottom is brushed by itself from the previous pancake and serve.
Source: Slovak Tourist Board
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Roast Goose with Stewed Cabbage and Potato Pancakes
©Slovak Tourist Board
Recipes
Poppy Seed Gugelhupf
Once the size of the Austrian poppy harvest was capable of influencing even the English stock market! That’s exactly what happened in the 1930s, when the Waldviertel Graumohn poppy was being traded on the London Commodities Market. Even though those are bygone days, poppy-growing in Austria is still booming, and along with it the cakes cooked with poppy seeds with the Mohngugelhupf being one of the most special delicacies the country has to offer.
Apple Strudel with Shortcrust Pastry
This sweet and sour specialty is exceptionally popular with locals and guests alike. The apple strudel filling is made of apples, sultanas, sugar, breadcrumbs, natural flavors, pine nuts, other nuts or almonds and butter. Only South Tyrolean apples and South Tyrolean butter may be used in apple strudel with the seal of quality. All ingredients are natural. Preservatives and other additives are forbidden. Flavor enhancers may not be used either. South Tyrolean apple strudel contains only natural flavors and aromas.
Soup with Semolina Dumplings
Something which is not yet entirely proven for serious students of linguistics, but is readily apparent to Italophile Austrian gastronomes: the similarity, which is not just a linguistic one, between Austrian dumplings (“Nockerln”) and Italian gnocchi (pronounced: gnoki). In both countries, these small doughy treats are readily given a spicy twist. You would look for these semolina dumplings, the “Grieß-Gnocchi”, in the soup-bowls on the far side of the Brenner Pass, whereas in the world of Austrian soups you will come across them fairly frequently.
Steak Tartare
After several years of absence, snack bars or ‘milk bars’ are returning in growing numbers to the streets of Polish cities. They are small bistros open 24/7 where you can enjoy a shot of vodka and a traditional snack ‘on the hop’, or try old-school staple bar foods like this steak tartare.
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Roast goose
- 1 goose, about 3kg, salt, cumin, 300 ml of water
Stewed cabbage
- 1 medium-large head of cabbage, 1 large onion, granulated sugar 5 - 6 spoons, 2 - 3 spoons of fat, 200 ml of white wine, 1 teaspoon of cumin, vinegar, bay leaf, salt, water
Potato pancakes
- 3 kg potatoes, 2 eggs, 150g plain flour, 30g salt