Recipe for a Christmas goose with apples and prunes
Goose stuffed with sauerkraut and champignons
Goose stew with potatoes
Goose stew in red wine
The Christmas holidays I want to please yourself and your loved ones in different goodies. A good tradition to cook December 24 is a luxurious dish, like a goose with apples, more than one century. In our country, the geese prepared infrequently. This is due, firstly, that the goose - rather calorie product that contains a lot of fat, and secondly, to the oven to roast goose, especially elderly need to spend a lot of time (4-5 hours).
However, in spite of the calorie, goose meat contains vitamins A, B, C, several kinds of useful amino acids that stimulate the growth and human development, enhance immunity, improve brain function and even improve mood. So goose is certainly worth though not too often, but still eat.
With regard to the long cooking, now it has a great opportunity to reduce it through multivarka - modern multifunctional device. Multivarka can not only cook the goose meat, and put it out, or roast. Therefore, the hostess, trying times goose prepared in this wonderful dish, be sure to try to do it myself, using a new method of cooking goose. So it's tasty and healthy meat will be on the table, not only at Christmas or on major holidays, but also to the normal output. How to use the same recipe to cook multivarka goose?
Back to contents
Recipe for a Christmas goose with apples and prunes
As the goose - a Christmas dish, is beginning to prepare it according to the traditional recipe. To create this culinary masterpiece will need the following ingredients: the main component - plucked goose carcass weighing not more than 3 kg, to fit in multivarku, salt, spices (pepper and marjoram), sunflower oil or olive oil to lubricate the bird and bowl Multivarki, Ready giblet broth or chicken - 350 ml. For the filling needs to be sour apples (Antonovka) - 4-5 pieces. and 150 gr. prunes.
If the store sold the goose whole house should gut the carcass. From giblets can be boiled broth and add the salt and pepper. If you already bought the poultry evisceration, it must first wash and dry. The next step - cutting the carcass with excess fat. Next, you need to make a goose more accurate. To do this, you need to tuck inside the neck skin and fasten with toothpicks. Carcase young birds need to rub inside and out with salt and spices, and then cover it with cling film and refrigerate for 10 hours (usually at night), the meat was flavorful.
If the bird is no longer young, it will need to marinate the meat.
You can do this in several ways.
Smeared with goose carcass honey and mustard mixture (ratio 1: 2 tbsp. L.).
Goose smear mayonnaise.
Scalded with boiling water 1 lemon, then cut it into slices. Grated salt and pepper put the carcass in a large container, impose bird lemon slices and pour a bottle of dry white wine. After this cover film.
Gus should stay in the refrigerator at any marinade for at least 10 hours.
The next day, preparing filling. Apples for her to wash, they are removed from the seeds and core. Fruits are cut into large slices. Prunes are washed and were dried, cut in half. Apples and plums is necessary to mix and fill the goose stuffed belly. Stuffing should not ram to the abdomen is not exhausted. Stuff the goose is sewn with thread or chipped toothpicks. The wings and legs of the birds have strong thread - so the carcass is more compact for Multivarki. Then goose daubed with sunflower or olive oil. Recommended prick the skin on the breast and legs with a toothpick, so that during baking are heated with excess fat.
Multivarochnaya capacity is lubricated with oil. It fits prepared goose carcass. Multivarka capped. Mode is activated, "frying" the meat and baked. When it begins to brown, add it to the broth and change the mode to "extinguish". The timer is set for 1-1.5 hours, depending on the type Multivarki. At this time, you can forget about the bird and do other things. After the beep indicates that the meat is ready, you should get the goose out Multivarki and putting it on a beautiful dish, to submit to the festive table.
Back to contents
Goose stuffed with sauerkraut and champignons
An excellent stuffing for goose is a cabbage, to which you can add vegetables and mushrooms. To make this dish a stuffed bird will need a medium-sized goose, 600-700 gr. sauerkraut, 3-4 pieces. onions, 2 pcs. carrots, 150g. mushrooms, salt, sour cream and cumin to taste, vegetable oil - 2 tbsp. l.
The carcass of the young goose washed obsushivayut. Next is preparing the filling. Onions is cleaned from the husk, Shinko. Carrots need to grate. Vegetables fried in a pan with the addition of vegetable oil. Cabbage juice is squeezed from the mushrooms clean and cut slices. Then cabbage and mushrooms are added to the vegetables and stew in the pan for 15 minutes.
Prepared by stuffing filled with goose carcass, sutured. Top coat with goose should be a mixture of cumin, salt and sour cream and put it in multivarku. Set the mode of "baking" for 1.5-2 hours. Several times during the cooking time necessary to open the lid Multivarki goose and water precipitated juice. The dish turns sour and sweet and very juicy.
Back to contents
Goose stew with potatoes
Prepared goose multivarka not only in the form of a whole, but also pieces.
This easy recipe can be cooked quickly, not only on Sundays but also during the week for dinner. For meals you will need a goose carcass, 6-8 potatoes, 2 onions, 2-3 cloves of garlic, 2 ch. L. seasoning for pilaf, salt and 1-2 tbsp. l. sunflower oil.
Poultry washed, cut into portions. Coarsely shred onion, finely cut garlic, potatoes, cleaned and cut into 4 pieces. In a bowl Multivarki poured vegetable oil, put the pieces of goose meat. The meat is cooked for hours in the "quenching". Then there were added vegetables, seasoning and salt. Turns regime "baking", and the dish is preparing another 30-40 minutes. Perfume goose with potatoes ready to be served.
Back to contents
Goose stew in red wine
Another simple recipe goose. This dish can be cooked like slices and whole. Prescription will need goose bird or goose 1-1.5 kg, 2 onions, 2 tbsp. l. extensible. butter, 90 gr. drain. oil, 0, 5 liters of chicken broth and 0, 5 liters of red wine, 7-8 peas of black pepper and half a spoon of nutmeg.
If cooking a goose thinks the whole, the carcass is washed, were dried and rubbed with salt and pepper. If an à la carte dish, rub the pieces with salt and pepper is not necessary. Butter is placed in multivarku and melted with the addition of nutmeg. Then put in a bowl of goose or goose pieces. Meat fried in a mode of "baking" until the formation of a beautiful golden brown. Finely chopped onions with peppercorns added to the goose, all ingredients are filled with wine broth. After that set multivarochny regime "game", and the dish is stewed for about an hour. Ready goose or bird pieces spread on a dish. As a side dish served boiled rice and raw vegetables: tomatoes, peppers.
There are many recipes from the goose, which can be prepared in multivarka. Each of them is due to the desire and the efforts of the mistress of modern and reliable device - Multivarki - get a tasty and tender. And while it is cooking wonderful dishes instead of 4-5 hours will be only 1.5 hours.
Contents:
Features and types of spaghetti
The best and delicious recipes
We know that every national cuisine has its own distinctive, unique, distinctive and very delicious. The recipe of each of them has its own secrets and features. Each year's rating of the most popular and useful cuisines. Among all the other very famous and loved by many Italian cuisine. The bright representative of Italian national dishes is pasta.
Under paste understood almost all flour products, such as pasta.
Their recipes are varied.
Spaghetti is the most popular dish. In today's culinary arts there are so many diverse and delicious recipes with spaghetti. With this pasta every woman can feel like a real Italian chef. After all, they have a number of advantages, most important of which are useful, quick and easy preparation, good compatibility with almost all kinds of products.
Back to contents
Features and types of spaghetti
These famous pasta known since 1842. In Italy, they are the basis of many dishes. There is a museum, which presents hundreds of types of food is with this ingredient. It is truly a symbol of the country. The main secret of cooking - the sauce, the number of recipes that exceeds tens of thousands. Thanks to him, spaghetti can be dessert: with a sauce of nuts, berries or fruit. And also can serve as a main dish: with vegetables, meat or fish sauce.
Easily they can be cooked with mussels or oranges, mushrooms, vegetables and cheese, meatballs, ham, lemon. Will it be recipes Bolognese, carbonara or pesto - are not so important. The main thing that will definitely be delicious. Because in a different sauce each time its execution gives a spicy flavor to this dish.
Back to contents
The best and delicious recipes
Here are examples of the most unusual, but quite easy to prepare and have excellent taste of dishes. The ability to cook them is always useful in special cases, when you need to surprise your guests, please loved ones, arrange a holiday and a hearty dinner. Most recipes for spaghetti often required in addition to a core set of components, products such as salt, pepper, an alcoholic beverage, fruit juice, greens, cream, garlic, butter and ingredients for the sauce.
Boil 300 grams of pasta. Lettuce chop and stew in oil. Prawns (200g) fry in butter, season with salt. Sauce: 1 tsp tomato paste mixed with 3 tablespoons cognac, add 400 ml cream and simmer for about 5 minutes. Add salt and pepper. The sauce add a salad and shrimp. Simmer 2 minutes. Mix the sauce and spaghetti.
Eggplant (1 pc.), Cut into strips salt, put on a baking sheet and leave for half an hour. Once washed, dried and put out in the olive oil. Onions (1 pc.) And three cloves of garlic fry, add the tomato sauce (2 tbsp.) And wine (1/4 v.). Bring to a boil and simmer for 15 minutes. Season with 1 tsp sugar, salt, pepper and oregano. Put the eggplant and continue stewing. Cooked pasta mixed with the sauce.
Onions and garlic clove finely chopped and stew in oil. Add cream (100 ml) broth (200 ml), nuts (100g) and bring to boil. Connect with spices to taste, and orange juice (2-3 tablespoons). Two small zucchini cut into strips. In almost to the end boiled spaghetti Add zucchini, Dowar about 1 minute, recline on a sieve, put the sauce and pour over the nut.
Smoked meat
Ingredients: red onions, olive oil, smoked meat, Adygei cheese, hard cheese, vegetable broth, spices, sherry and basil.
Sliced onions (450 g) was put out in the oil. Add spices, sherry (2 tablespoons), simmer 8 minutes. Adygeisky cheese (200 g) was mixed with the solid (45 g) and added to the cooked mass. Pour the vegetable broth (250 ml), bring to a boil, add the spices. Put boiled pasta, add sauce and garnish with slices of meat and basil.
Melt margarine (1 tbsp) and mix with spaghetti. Fry half a cup of chopped almonds 1 tbsp margarine. Add the milk (1/4 v.), 1 tbsp. orange and tangerine slices, almonds spaghetti. Mix well, sprinkle with cinnamon.
Meals are best served in the fresh form, then they are even more delicious and incredibly delicious.
All recipes can be developed independently, experimenting with ingredients, spices and other additives.
