Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month November 2015

For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…

In November 2015 – recipe by Christoph Braunstein – new chef of the cozy Restaurant Wiener Wirtschaft:

Roasted Farmer’s goose
accompanied by red cabbage with apples, sliced bread dumplings and glazed chestnuts

Ingredients for 4 servings:
1 goose, ready to cook
3 apples, halved
white pepper
1/2 l goose or poultry stock
food starch

Red cabbage with apples:
1 whole red cabbage (approx. 1 kg)
3 sour apples, diced
2 medium-sized potatoes, floury
1/2 l Zweigelt wine
1/2 l apple juice
100 g mountain cranberries
150 g granulated sugar

spice bag with cinnamon bark, juniper berries,
cloves, whole caraway, pepper corns

Glazed chestnuts:
400 g chestnuts, peeled
3 tbsp. butter
3 tbsp. sugar
1/4 l orange juice

Sliced bread dumplings:
300 g bread cubes
4 eggs
125 ml milk
3 tbsp. cake flour
chopped parsley

Separate red cabbage from the stem and outer leaves and cut it into fine stripes. Marinate with salt, spice bag, mountain cranberries, red wine and apple juice for approx. 24 hours. Caramelize sugar in a greased pan (this means to heat to the highest level, until the sugar turns golden brown). Add cabbage to the marinade and stew until the cabbage is crisp. Shortly before cooking is finished, add the finely grated potatoes as a binding agent and mix in the diced apples.

Wash the goose, removing any quills with tweezers. Season the goose on the outside with salt and pepper, and on the inside with salt, pepper, marjoram and mugwort. (Mugwort promotes stomach acid and bile production; fatty foods can thereby be optimally digested.) Fill the goose with the halved apples. With the breast side facing down, place the goose in a fireproof pan and roast on the middle rack at 180° C (approx. 1 hour of roasting time per kg of goose meat). Turn the goose halfway through roasting.

Now and then pour some of the drippings onto the goose and add apple juice.

For the sauce, pour the drippings through a sieve and degrease. Afterwards infuse with 1/2 l poultry stock and add some food starch as a binding agent if necessary. Bring to a boil once more and season with salt, pepper and marjoram.

Sliced bread dumplings: Mix eggs with milk, nutmeg and salt and pour mixture over the bread cubes. Mix in parsley and allow to infuse well. Fold in flour. With moist hands, shape into a firm cylinder and roll in a wet napkin or plastic wrap, binding the ends firmly. Place into a pot of boiling water and boil for approx. 40 minutes. Remove from the water, take off napkin or plastic wrap, and cut into slices roughly the thickness of your thumb.

Glazed chestnuts: Melt butter and caramelize sugar, then quench with orange juice. Add chestnuts as soon as the caramel dissolves. Reduce mixture on low heat until the liquid evaporates. Season to taste with salt and pepper.

Slice open goose and carve. Serve with red cabbage, dumplings and glazed chestnuts.

We wish you much success… bon appétit!

TIP: For those, who don’t want to cook for themselves – at the “Wiener Wirtschaft” you enjoy delicious goose specialities starting November 11th, 2015!


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