Ganso asado con col, albóndigas de patata y chicharrones de manzana
Sal, comino y tiempo. Ese es el secreto de un buen ganso de San Martín. No debe quedar ni demasiado grasoso ni demasiado seco. Las albóndigas de patata y la col estofada son, por supuesto, imprescindibles.
Ingredientes · Raciones For 4–6 people
- 1 pc goose
- 900 g potatoes
- 200 g English bacon
- 100 g semi-coarse wheat flour
- 120 g semolina
- 40g butter
- 2 eggs
- 1 handful parsley
- 1 red onion
- 2 tbsp goose fat
- 1 head of red cabbage
- 2 pcs apple
- 4 tbsp goose fat
- 4 pcs apple
Método · 5 h 50 min
- FOR THE GOOSE Wash it thoroughly inside and out, dry it, cut off the wings at the joint (if you have a goose with wings), salt it, sprinkle with cumin and let it sit until the next day.
- Preheat the oven to 180°C.
- Place goose wings (if you have them) on the bottom of a large baking dish, place the goose breast-side down, pour in a little water and bake for about 2 hours until browned, then turn and bake for another 2 hours until tender. Pour the lard and the drippings into a bowl (scrape the baking dish) and serve with the goose.
- FOR THE DUMPLINGS Peel the potatoes, cook in boiling salted water and let cool (if you can, cook the potatoes the day before).
- Slowly fry the bacon in a saucepan and let the fat render. Drain.
- Mash the cold potatoes with a potato masher or grate them finely and mix with the semi-coarse flour and semolina. If the dough is too thin, add a little more flour or semolina.
- Add butter, 2 teaspoons salt, egg, fried bacon and parsley. Work the dough and roll into balls about the size of a tennis ball (or weigh them, ours were about 150 g).
- Cook in gently boiling salted water for 15–20 minutes, depending on size. Remove the finished dumplings and cut into quarters.
- FOR THE CABBAGE Chop the onion and sauté in lard. Once translucent, add the shredded cabbage and sauté for a few minutes, stirring occasionally.
- Then add the grated apples and fry for a while longer. Season with salt, sugar, cinnamon, ginger and apple cider vinegar. Stir, cover and let simmer.
- FOR APPLE GRAPES Heat the lard in a saucepan, add the apple cubes and slowly fry them until golden brown. Stir very carefully so as not to break the apples.
Salt, cumin and time. That's the whole secret of a well-cooked St. Martin's goose. It must not be too fatty or too dry. Potato dumplings and stewed cabbage are of course indispensable. The complete recipe for St. Martin's goose with cabbage and dumplings, written step by step, will certainly be mastered even by those who are less experienced.