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
Carinthian Cheese Noodles
The borders between today’s Austria and its southern neighbours are particularly dissipating in Carinthia. Instead of drizzling with melted butter, here the famous ‘Kasnudel’ are topped with melted Sasaka: the word comes from the Slovenian language and simply means finely-diced bacon or a type of lardons. Besides being a wonderfully spicy spread for bread, it also figures prominently in Styrian cuisine, proving that the colorful culinary merry-go-round in the former territories of the Habsburg Monarchy is still vibrant today.
Roast Goose
Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.
Viennese Schnitzel
The true origin of the Wiener Schnitzel has again become a matter of vigorous debate between culinary historians in recent times. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or not, a nice story makes very little difference. The main thing is that the schnitzel is tender and crispy!
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Sole in white wine with mussels and Flemish grey shrimps.
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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