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Goose stuffed with buckwheat and apples

Posted by on Feb 27, 2012

Goose stuffed with buckwheat and apples
Goose stuffed with buckwheat and apples – a classic Christmas dish. But what if the holiday is not soon, and enjoy it very well with meats like.

That's right, just cook it every day when you want to, because the products required for preparation can be found in any grocery store, at a very reasonable prices.

So, the list of products: 1. Goose – one bird. 2. Buckwheat – 300-350 g 3. Apple – 2. (Preferably a large apples) 4. Onion – 1 pc. 5. Vegetable oil – 50-70 g 6. Freshly ground black pepper. 7. Garlic. 8. Salt. 9. Lettuce.

Treat, wash and dry the duck carcass. Rub it with pepper, salt and garlic inside and out. If the goose – no first years, marinate it, and then the meat can be dry, that istotno spoil the taste of your food. There are several ways the marinade: 1. The cheapest and easiest marinade – mayonnaise. Now spread with mayonnaise and leave the carcass for 12 hours or overnight. 2. You can also coat the duck with mustard and honey-mixed in a ratio of 2:1. 3. You can make a mixture of sour cream + mustard + mayonnaise + garlic + salt = very tasty sauce. 4. But the most delicious marinade is: lemon, scalded with boiling water, cut into circles. Goose carcass rub with salt, and place in a deep and large capacity. Goose overlaid rings of lemon and fill it with white dry wine. Cover and leave for 12 hours or overnight.

Peel the onions and cut them into large cubes, cored apples and cut them into slices. Saute onion until golden brown and add the pre-cooked buckwheat and cook stirring constantly 5 minutes. Nafarshiruyte goose with apples mixed with buckwheat, sew coarse thread. Prick the carcass in a few places that the fat drips out. Be sure to put the goose back down and cook 1.5-2 hours on medium heat. Do not forget to water it drips out the fat to a golden brown crust. Calculate the cooking bird rate of 45 minutes per kilogram of carcass + 30 minutes.

Do not forget to put a bowl of water on the bottom of the oven at the beginning of cooking, otherwise the meat dries and loses its flavor. Do not pour water into the pan – back PENETRATION, not fry thoroughly.

It is best to bake the bird in the hole – you will need less time. In this case, cut the bag at the end of baking and drain unnecessary fat.

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