Two sauces and three fillings for the goose
very easy
10 mins
10 mins
Ingredients
- 1⁄4 l hot water
- 150 ml dry red wine
- 2-3 TABLESPOONS Currant Jelly
- 100 g Whipped cream
- 1 TABLESPOON Cornstarch
- 3 TABLESPOONS Water
- 7-10 Tbsp salt, pepper
- 200 ml dry red wine
- 1 package (12 g) dried mixed mushrooms
- 1 small stem rosemary
- 2 leaves Sage
- 3 TABLESPOONS Water
- 1 TABLESPOON Cornstarch
- 2 stem(s) Marjoram
- 100 ml Orange juice
- 100 ml dry white wine
- 150 g Whipped cream
- 3 TABLESPOONS Water
- 1 TABLESPOON Cornstarch
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp For the couscous filling :
- 450 g Couscous
- 450 ml Vegetable broth
- 2 Rocks Leek
- 1 Pomegranate
- 125 g dried dates without stone
- 6 TABLESPOONS Olive oil
- 1 TEASPOON Salt
- 7-10 Tbsp Pepper
- 1⁄2 Tsp ground cumin
- 7-10 Tbsp For the chestnut and mushroom filling :
- 2 Garlic cloves
- 5 Stem(s) Thyme
- 350 g Mushrooms
- 400 g cooked chestnuts (vacuum-packed)
- 5 TABLESPOONS liquid honey
- 7-10 Tbsp grated peel of 1 organic orange
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp For the bread and cranberry filling :
- 8 (approx. 400 g) Bread rolls from the previous day
- 3 Onions
- 1 glass (220 g) Wild cranberries
- 1 TEASPOON Salt
- 7-10 Tbsp Pepper
Directions
- 1
For the classic sauce, loosen the frying set and stock with a spatula on the fat pan, while pouring on 1⁄4 l of hot water. Pour through a sieve into a small pot. Let it cool down a little and degrease it.
- 2
Stir 150 ml dry red wine, 2-3 tbsp. redcurrant jelly and 100 g whipped cream into the stock, bring to the boil. Mix 1 tbsp. cornflour with 3 tbsp. water, stir into the boiling sauce and simmer for about 1 minute.
- 3
Season to taste with salt and pepper.
- 4
For the mushroom and herb sauce, degrease frying stock (see recipe for classic sauce Step 1) in a pot. Add 200 ml dry red wine, 1 package (12 g) dried mixed mushrooms, 1 small stem of rosemary and 2 leaves of sage to the sauce, simmer for about 5 minutes.
- 5
Mix 3 tablespoons of water and 1 tablespoon of cornflour. Stir into the boiling sauce, simmer for about 1 minute. Season to taste with 2 tablespoons sherry (medium), salt and pepper.
- 6
For the orange sauce, degrease frying stock (see recipe for classic sauce Step 1) in a pot. Wash 2 stalks of marjoram, shake dry and chop finely. Add 100 ml orange juice, 100 ml dry white wine and 150 g whipped cream and bring to the boil.
- 7
Mix 3 tablespoons of water and 1 tablespoon of cornflour. Stir into the boiling sauce and simmer for about 1 minute. Season to taste with salt and pepper.
- 8
For the couscous filling, pour 450 g of couscous with 450 ml of vegetable stock and leave to stand for about 5 minutes. Loosen the couscous with a fork and let it cool down. Wash and clean 2 sticks of leek and cut into slices of about 1 cm width.
- 9
Cut 1 pomegranate in half and knock out the seeds. Cut 125 g dried dates in half without the stone. Mix with couscous, leek, pomegranate seeds, 6 tbsp olive oil, 1 tsp salt, pepper and 1⁄2 tsp ground cumin.
- 10
Stuff the goose with it.
- 11
For the chestnut-mushroom filling, peel 2 cloves of garlic and chop finely. Wash 5 stalks of thyme, shake dry and pluck finely. Clean 350 g mushrooms, wash if necessary, dab dry and cut in half.
- 12
Mix mushrooms, garlic and thyme with 400 g cooked chestnuts (vacuum-packed), 5 tbsp liquid honey, grated zest of 1 organic orange, 1 tsp salt and pepper. Stuff the goose with it.
- 13
For the bread cranberry filling, cut 8 rolls from the previous day (approx. 400 g) into large pieces. Peel and halve 3 onions and cut into fine strips. Mix 1 jar (220 g) of wild cranberries, bread rolls and onions well with 1 tsp salt and pepper.
- 14
Stuff the goose with it.
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