Christmas goose with apple puree.

-1 goose carcass (weighing 4-5 kg)
-2 kg of potatoes
-1/2 tsp. Salt coarse sea

For mashed potatoes
-6 fragrant apples
-1/2 lemon
-1 tbsp. spoonful of sugar

For the sauce
-3 onions
-250 ml port
-3-4 tablespoons. tablespoons olive oil
-2 tbsp jam krasnosmorodinovoe
-1 tsp. Mustard powder
-1 tsp. Mustard grains
-10 grains of pink pepper

Cooking method:     

Preheat the oven to 220 ° C.
Goose carcass wash, dry thoroughly with a paper towel, remove large pieces of fat and pierce with a fork across the surface of the skin.

Rub salt in a mortar and rub the carcass inside and out. The wings and legs of goose with foil wrap, so they do not burn.

Place the goose on a large baking sheet and send in a preheated oven. After 20 minutes, drain off excess fat accumulated in the pan, turn the carcass and remove the foil from the legs and wings, so that they too good propeklis and zazolotilis. Reduce the temperature to 180 ° C and bake for another half to two hours.

Potato peel and boil until half 15-20 minutes.

Put the potatoes on a baking sheet to the gander, pour the fat accumulated in the pan, cover with foil goose that it is not burnt, and continue to bake all together for another 20 minutes.

Apples are clean, remove core and cut into slices, lemon cut into slices, too.

Pour into a small saucepan couple of tablespoons of water, add the apples, lemon and sugar and simmer all together on low heat for 30-40 minutes. Beat in a blender until the consistency of mashed potatoes of uniform.

Onion peel and coarsely chop half rings.

Prepare the sauce: heat the olive oil in a frying pan and fry the onions until golden brown.

Add port, krasnosmorodinovoe jam, mustard powder and grains of pink pepper, pour 750 ml of hot water and boiled for 15 minutes, then add the mustard.

Pour the sauce into the pan, where the baked goose and put another in the oven for 5-10 minutes, then pour into a bowl for the sauce.

Drizzle with goose sauce and serve with the potatoes and applesauce.



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