Well I guess I’m too late to say Merry Christmas and Happy New Year, right? But still I hope you guys still excited to full fill any new years resolutions you have over there.
Last year, like almost any other years, we celebrated Christmas with hubby’s family but this time, instead of celebrating at his parent’s place, we celebrated at our place so, yes, I was the one who had to cook the Christmas dinner. My mother in law usually makes either oil fondue or raclette for Christmas dinner meal with a reason that those ‘live cooking’ food good to keep people stay longer at dinner table, have a chit-chat over the food. Makes sense but I wanted to make something else, more into German classical meal and finally after discussion with hubby, we decided that I’ll make the famous German traditional roasted goose and its side dishes. Hubby made the dessert; Bratäpfel (literary: fried apple). And I’m sure, this combination will make people stay longer at dinner table too 😉
It’s not easy for me to find a perfect roasted goose recipe. Sure you can find it plenty on internet but the thing is, there are many different methods people use to make this recipe. With or without filling, overnight or just two hours roasting, dry or wet roasting, closed or open roasting…etc… etc… and that’s only for the goose. I had to search recipes for the side dishes too; Rotkohl (pickled red cabbage) and Knoedel (potato dumpling). Seemed complicated at first but in fact everything was pretty easy if you make up your mind which recipe you want to use.
I decided to use recipe from a famous German chef, Tim Maelzer, for the goose and the sauce. The rest I just googled here and there, mix A recipe with B recipe, ha! But don’t worry, I will write down everything step by step below. You can find Maelzer original recipe here (in German). I only did few modifications, like replace the wine with grape juice and use apple too instead of only oranges for the filling. Check it out!
– 4-5 kg ready to cook goose (I bought frozen and throw away the inside)
– 2 oranges (with or without the skin, I use with)
– 2 apples (with or without the skin, I use with)
– 3 onions
– 2 tsp dried mugwort
– 2 bay leaves
– Kitchen twine
– 100-200 ml water
- Preheat oven to 180°C
- Wash the goose under running water and dab dry it with kitchen paper.
- Chop the wings and neck of the goose (if still there) and set aside for the sauce.
- Chop oranges, apples and onions and mix together with mugwort and bay leaves. Fill the goose with the mix.
- Use kitchen twine to tie the goose legs.
- Prick the goose all over with toothpick or fork and rub the goose with salt. More salt is better and don’t miss any spot!
- Put the goose, breast side-down, on deep roasting pan and pour with 100-200 ml water. Simmer for 1 hour in the lower rack of the oven.
- You will need to roast the goose for about 2.5 hour. First, after one hour, pour the goose with its dripping fat and repeat it again every 30 minutes.
- 15 minutes before it’s end, increase the oven temperature into 220°C
- Carve the goose and serve it with the brown sauce, Knoedel and Rotkohl.
While waiting for the roasted goose, you can make the sauce, Rotkohl and Knoedel. Here are the recipes:
– 2 Carrots, peeled
– A bunch of parsley
– 2 large leeks
– a handful of celeriac, peeled
– 1 big onion, peeled
– 4 tbs vegetable oil
– 500 gr poultry (you can use the neck and wings of the goose and add some chicken parts)
– 1 tbs tomato paste
– 8 juniper berries
– 2 bay leaves
– 300ml of red wine (I replaced it with 200ml grape juice)
– 750 ml chicken fond
– 1-2 tbs cornstarch
- Chop carrots, leeks, parsley, celeriac and onion roughly.
- Add oil into a wide pot and fried all the chopped vegetables.
- Chopped roughly the poultry and add it to the pot. Fried together until brown-around 15 minutes.
- Add in the salt, bay leaves, juniper berries and tomato paste.
- Add in the grape juice and bring to boil for 5 minutes.
- Add in the chicken fond and keep to boil it for another 5 minutes and then simmer with lower heat for 25 minutes.
- After 25 minutes, use a sieve to separate the sauce to another pot. Let it sit until the fat and the fond are separated.
- Remove the fat and then cook the fond again,
- Mix the cornstarch with cold water a bit and pour it to the fond.
- Stir it well and season it with salt and peppers.
- Ready to serve it with the goose meal.
Rotkohl (Pickled Red Cabbage)
– 1 kg red cabbage
– 1 onion, peeled, diced
– 2 apples, peeled, finely sliced
– 1 tbs sugar
– 2 tbs vinegar
– 250ml water
– 1 bay leave
– 2 cloves
– 2 tbs all purpose flour
– 4 tbs grape juice
– 2 tbs vegetable oil
- Quartering the cabbage, remove the stem and finely sliced.
- Wash it and dab with kitchen towel.
- Heat the oil on pan and saute the diced onion.
- Add in the apples and the cabbage and immediately add in the vinegar to keep the color.
- Cook it for 10 minutes in medium heat and cover it with the lid.
- After 10 minutes, add in the water, salt, bay leave, cloves and sugar. Continue to cook for about 30-45 minutes until it’s soft.
- Add in the flour bit by bit to make it thick and also the grape juice. Stir it well and ready to serve.
Caramelized Knoedel (Potato Dumpling)
I used this Knoedel brand. But of course you can use different brand. Picture from Amazon.
How: cook the Knoedel according the direction on the package, cool them down and then sliced around 1cm thick. Mix a pinch of sugar and 1 tbs butter and spread it on roasted pot. Roast the sliced Knoedel until both sides browny. Ready to serve.
That’s all. A bit complicated but not difficult. Hmm… I don’t know if it the right expression though because there is A BAD news here. The bad news is, I didn’t have time to make proper food photography for this meal. I planned for it of course, to take a picture of the before-carved goose, photo of how I serve it neatly for my guests with the beautiful Christmas table setting. And yes, the photo of the dessert too! But no, I couldn’t. I was too hectic cooking and entertain my guests in the same time. When the food was ready, everybody was already hungry and we just ate.
The photo I have here is a photo I took on the next day (and only with iPhone, oops!). As you can see, not much meat left there (but for my portion, it’s very enough! :D). Luckily we still have enough Knoedel, Rotkohl and sauce. And to be honest, on the next day the food tasted much better! Maybe next time I will cook everything on the day before and just heat it before serving 🙂
For the super yummi Brataepfel, I will make that dessert next time and promise to post it here soon because this is also the important part of German Christmas meal. So for now, bye and have a great evening 🙂