In fact, the goose has long been considered a festivedish. And the fact is that the dish itself looks more than impressive, and it takes a little time to prepare it. Our ancestors could not afford the luxury of spending too much time preparing food. It's up to us! Most of us are only happy to sacrifice their time to learn some new recipe and to please their relatives with a new culinary masterpiece. And if it concerns the festive menu, then from such a victim only a double joy! But let's not go around the bush ... It's about a plush dish, which, by the way, can be cooked with considerable savings of own time and energy. And we will cook with you goose. Yes, not just a goose, but with apples. And do not just bake in the oven, but cook it in the sleeve. In vain did they invent this culinary device - a sleeve for baking? So, today on our table is a goose with apples in its sleeve! Let's start?
Goose in the sleeve with apples
The recipe for a traditional goose in the oven. Ingredients:
- Goose (whole bird);
- 2 tablespoons of honey;
- 2 tablespoons of ready-made mustard;
- 1 head of garlic;
- Salt (at your discretion);
- Black ground pepper (at your discretion);
- 5-6 pieces of fresh apples sweet and sour taste.
Preparation: To prepare a tasty and soft bird, it must first be carefully marinated. Therefore, the carcass is pre-cleaned of stems, if necessary, we sing, mine and dry. Now take a toothpick and pierce the carcass in several places - the more such punctures we make, the juicier the meat will turn out. Garlic is cleaned and grinded on a fine grater or with the help of garlic press. In garlic paste add salt and ground black pepper, thoroughly mix everything and rub garlic mass on the entire carcass - outside and inside. We leave the bird for about half an hour and cook the sauce: we ground mustard with honey. By the way, if you like spices, then to your own taste you can add them to the sauce. This can be any seasoning you like, from a mixture of peppers and ending with a dry basil or oregano. So, after half an hour pickling the goose in garlic, rub it with sauce (also outside and inside), wrap the food film and put it in the refrigerator at least for the night, and best for the day. In general, this stage is the longest in the process of preparing a goose in the sleeve. After the bird is promarinated, we prepare the apples. They need to be washed, cut into four to six pieces and remove the hard core with seeds. Now we pack the goose in the sleeve for baking, next to the carcass we put the cut apples (also in the sleeve!) And we fix the goose with the apples in the oven. By the way, the oven must be preheated to 220 degrees beforehand, and put the sleeve with the goose on the baking tray. Bake the goose at this temperature for about two hours, every half hour lowering the temperature in the oven by twenty degrees. We remove the prepared bird from the oven, release it from the already unnecessary sleeve and lay it on the dish. We serve with baked apples, boiled potatoes or a salad of fresh vegetables. Goose, baked in the oven, turns out soft and juicy, so the success of your dish is guaranteed!
Goose stuffed with apples on the sleeve
Another recipe for cooking a goose with apples in his sleeve. But this time we will stuff the goose with apples. Ingredients:
- Goose (weighing about three kilograms);
- 1 head of garlic;
- 5-6 apples of sweet and sour taste;
- 1 head of onions;
- 1 carrot;
- 2 lemons;
- Salt and black pepper (at your discretion);
- 4 laurel leaves.
Preparation: What is good about this recipe? Yes, because it is very simple! To start, we process our bird, removing from it all the extra hemp, singing, thoroughly washing and drying. Now we clean the garlic (half of the head) and grind it, passing it through a garlic press or sandwich on a small grater. Garlic gruel mixed with salt and black pepper and rub this mixture of our bird inside and out. Now we clean the remaining garlic, onion and carrot. We cut all the vegetables with long thin slabs. On the carcass we make deep punctures with a sharp narrow knife and weave the goose with carrots, garlic and onions. Now squeeze out the lemon juice and generously watered our bird. In doing so, make sure that the lemon juice is necessarily punctured. We leave the goose marinated for three hours (no less!), Sending the carcass to the refrigerator. We take the promarinated bird out of the refrigerator. Apples are mine, cut into halves and remove from them a hard core with seeds. Half the apples are stuffed goose, placing them inside the carcass. Now we put the bird in the sleeve for baking, there we put the bay leaves, we tie up the sleeve and make a few punctures in it, so that in the process of baking, steam leaves the sleeve. Turn on the oven and let it warm up to 200 degrees. Goose put on a baking sheet and send it to a hot oven, where we leave it for two hours. Twenty minutes before the end of baking, the sleeve is cut and unfolded, leaving the carcass reddened. We remove the prepared bird from the oven, release it from the filling and cut into portions. We spread them with a slide on a dish, and around we put halves of baked apples. Enjoy the view, aroma and taste of our excellent food.
Goose in the sleeve with apples and oranges
Recipe, much like the previous, butdiffering filling. We will add it with oranges. If you have not tried such a stuffed goose, then it's time to do it - the result will definitely please you. Ingredients:
- A goose weighing about four to five kilograms;
- 2 oranges;
- 4 apples of sweet and sour taste;
- Spicy red pepper (ground).
Preparation: As usual, the goose carcass is pre-treated, properly washed and dried. Mix salt with red pepper and rub this mixture on the carcass outside and inside. Now my apple and cut them with slices, also cut and oranges (in the skin!). Fruits stuff a bird and pack it in a sleeve for baking, which then we tie it and make a few punctures in it to leave the steam. Turn on the oven, warm it to about 200 degrees, put the goose on a baking sheet and send it to the oven. It takes about four hours to bake a goose. After about an hour, we reduce the heat in the oven and continue baking the bird at a lower temperature. Half an hour before the goose's preparedness, we take it out of its sleeve, rub it with a mixture of mustard and honey, and bake it to a crispy crispy crust. So, you just have to choose the recipe and cook the goose in the sleeve with the apples. Roasted goose is an excellent dish for a festive table. And if you master the recipe for its preparation, you can always surprise the guests with such exquisite food. The main thing is to cook with pleasure! Enjoy your appetite and success in the culinary field!