Hungarian goose

Hungarian goose

ingredients:

1 whole medium goose

seasonings:

2% of the weight of the meat for every pound of salt (1 teaspoon (soup) of shallow salt)

1 teaspoon (tsp) ginger
1 teaspoon (tsp) paprika spice
1 sprigs of rosemary
1 sprig of mint
2 tablespoons (soup of red wine vinegar
! pinch of nutmeg

filling:

½ pound of goose meat or boneless chicken, crushed
150 grs. the moldy, wet and squeezed
150 grs. chicken liver or goose, ground
2 large eggs whole
1 teaspoon of salt
4 heaped tablespoons of chopped parsley
2 tablespoons oil
1 tablespoon full of oregano
1 cup of chopped onion
1 cup chopped green olives
1 cup of tea of fresh green pea precooked
1 large glass of palm canned, drained rinsed and chopped

How to Prepare the Filling:

Skip to goose meat and liver by the processor or chop very choosy.
In a large bowl mix the meat with the ground the goose liver, combine the eggs, soaked and squeezed bread, onion, olives, oregano, salt, nutmeg, the ginger, paprika
The stuffing is one soft paste

How to Prepare

Cut legs, remove debris from inside, remove the curanchim

Thoroughly wash the goose inside and out
Loosen the skin from the breast and thighs
Put the spices to put underneath the skin and let it sit for 4 (four hours in the refrigerator
Care to tear or pierce the skin of the bird.
Then remove the spices
Place butter under the skin of the breast and thighs, without exaggeration, not to burst.
Place the stuffing and close with toothpick
Sew the opening of the goose, with cotton thread.
Bake in preheated oven 160 ° C average

observation:

Goose greenhouse and get fat, put it, can not put much
Filling.

Can serve with boiled small whole potatoes, peeled, boiled carrots, cabbage, boiled broccoli, passed in butter with salt
follow up:
Salpicão potato with vegetables and fruits.

Manioc Puree:

½ pound of Peruvian cuisine and passed through the wringer.
½ cup of milk or cream
1 tbsp (tablespoons) butter or margarine
1 teaspoon (tsp) salt

2 liters of water to cook the parsnip
Way Preparing the Puree:
Wash the parsnips, place whole with
husk to cook in pressure cooker for 5 'minutes.
Leave to cool in the pan, peel while
hot after going through the juicer or food processor

In a medium saucepan place the squeezed parsnip, butter, bring to heat, stirring constantly.
Add the milk gradually until thoroughly consistent, or
drop until the bottom of the pan.
 
Mode of Service:
Place the goose on a platter, scatter over the capers,
parsley, chives and mint.

Garnish with mango balls, made ​​with boleador.
Cherry tomatoes and lettuce leaves on a plate corner.

  Decoration:
2 mangoes cut into balls with boleador
30 cherry tomatoes,
1 large walk washed lettuce, then dry on paper towel