The traditional goose on Martinmas
We had goose on Martinmas – and a few extras:
Appetizer: Portuguese Pasteis de bacalhau on sweet potato puree with serrano strips
Main course: roasted goose with Swabian spaetzla and red cabbage
Dessert: Portuguese Pasteis de Nata and Spanish Mousse de Caramel y Choc.
We had wonderful guests and a very nice evening together. Thank you very much!
I got to know and love Pasteis de Bacalhau in Portugal. It is first-class soul food and is at the heart of Portuguese cuisine.
I seasoned the sweet potato puree with cardamom and cinnamon, roughly to the specifications of El Olivo in Recklinghausen. Best tapas in the Ruhr area! Go there!
I added the Serrano ham to give the sweet and cardamom-heavy puree and the fluffy fish pies a rustic touch.
One sweet potato per person, peel, cook in aluminum foil to preserve the flavor, about 1 ground cardamom seed, a pinch of cinnamon, star anise, milk, butter, salt, heat, puree. Delicious!
The mint didn’t do the pasteis any harm. Perhaps use a little more of it next time, but significantly less onions.
Shaping the quenelles takes a while. Next time I’ll be more generous with the water when rinsing the spoons to make the quenelles even prettier.
Fry in sunflower oil – simply brilliant.
Degrease a little more…
The sauce degreased, the spaetzla fried in butter, the goose heated under the grill.
The coloring of the meat is appropriate.
Pasteis de Nata are a love greeting from the cesspit of happiness. Complete ruin of the soul and eternal damnation threaten the unsuspecting victims.