Goose leg, beetroot cabbage, bun dumpling

Last Updated on December 7, 2024

When do we eat goose most often? Probably on 11 November, which is St. Martin’s Day. But why limit yourself to this date when you can have it any other time? Only a die-hard vegetarian can resist golden roast goose. Although this type of meat is quite fatty, you should indulge yourself. You will have energy for the coming winter and you will also replenish a number of important substances. Did you know that goose meat contains significantly more vitamins B2 and B6 than chicken? In addition, the cabbage prepared from beetroot gives the dish freshness and lightness. So no regrets and good taste.

Ingredients:

4 pcs of beetroot thighs 500 g coarse flour 400 g lard 280 g cooked beetroot 50 g prunes 20 g of yoghurt 250 ml of milk 250 ml of milk 2 pcs old buns 1 pcs eggs 1 tbsp fine potato starch 1 tsp crushed cumin apple cider vinegar brown sugar salt

Procedure:

Slightly salt and sugar the foie gras and refrigerate for 24 hours. The next day, rinse the thighs and place in melted lard. Bake at 120 °C for approximately 3 hours or until tender. The soft thighs can be baked in the oven under the grill to crisp the skin.

Roast the finely chopped onions in a tablespoon of duck fat until golden. Add the crushed pepper and sauté for 5 more minutes. Then pour in the vinegar and let it almost all boil off. Finally, add the diced beets with the remaining liquor from the packet. Cook for 10 minutes to combine the flavours. Thicken the beetroot with starch dissolved in water and season with salt and sugar.

Heat the milk to about 30 °C and stir in a pinch of sugar. Then crumble the yeast into the milk and let the sourdough rise (about 15 minutes). Mix the flour with two teaspoons of salt, then pour in the milk and add the egg. Knead until the dough comes together. Gradually add the dryer diced breadcrumbs. Keep kneading the dough until it has a stiffer, firm consistency. Let the dough rise for 50 minutes under a damp towel in a warm place.

Punch down the risen dough again and make 4 loaves, letting them rise again for 10 minutes. Place a tea towel in the steamer and two loaves in the tea towel. Steam for about 15 minutes. Immediately after cooking, pierce the dumplings with a skewer to prevent them from shrinking.

Recommendation:

When you make dumplings, you can try whole wheat flour (maybe only half of it). Compared to conventional flour, it contains both soluble and insoluble fiber, in which phenolics are important antioxidants. You will also find more vitamins, trace elements and protein.

Note:

Source of photos and recipe: www.akademiekvality.cz

beetroot cabbage