Saturday, December 24, 2011

Christmas Dishes (Part III) - Sült Libacomb burgonyával és párolt káposztával (Roasted Legs of Geese with Potato and Stewed Red Cabbage)

Dear Readers, 
I continue posting the Hungarian Christmas dishes. The following dish takes a long time to prepare, but it is worth to try it. I hope you'll like it. 

6 pieces of leg of goose (libacomb)
2 teaspoon yellow mustard (mustár)
3-4 dl (10-13 fl oz) cooking oil (főzőolaj)
2 piece of onion (vöröshagyma)
2-3 broth cubes (húsleves kocka)
pepper (bors)
salt (só)

How to become master of the Hungarian kitchen #19

Wash and then salt the legs of goose. After this put them in a bowl and cover it with aluminum foil. Keep the bowl in the fridge for 5 hours. Then marinate the legs with a sauce, which you have already prepared from mustard, cooking oil, and onion. When you are ready with this step pepper them and put the covered bowl to the fridge for a night. Grab a pressure cooker and put the legs of geese in it, then cover them with water. In order to get a more tasteful dish, use 2 or 3 broth cubes. When it boils, cook it for an hour on stage 3. Then let out the steap from the pressure cooker and check if the meat if tender enough. Now separate the legs from its liquor. The legs get in a roast pan and salt them and add the liquor from the pressure cooker to the pan. Roast the geese for one and a half hours. It is important that you should smear the legs with the liquor in every 15 minutes, so they won’t dry. Serve it with potato and stewed red cabbage (see the recipe below). Jó étvágyat!

Ingredients for the Stewed Red Cabbage:

1 red cabbage (piroskáposzta)
black pepper (fekete bors)
cooking oil (főzőolaj)
sugar (cukor)
salt (só)

How to become master of the Hungarian kitchen #20
Wash and then cut the red cabbage. Salt it a little bit and leave it for 10 minutes. During this time caramelize 2-3 tablespoon sugar on cooking oil and when the sugar is melt, add the cabbage (you need to squeeze out the water from the cabbage first). The final step is to add pepper and salt to it, and fry it until it gets a light brown color. 


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