Martini! But before you start frosting your glasses and thinking you’ve found an excuse for a daily drink: martini is just another word for St. Martin’s Day. Too bad, I know, but I will comfort you. In my humble way, I present to you my world’s best, undisputed GOAT recipe for the ultimate roasting discipline: Martin’s Goose! Making Martin’s Goose is the perfect party for anyone who loves to cook and eat with others. Because even the most motivated foodie can’t manage 5 kilos of goose alone. I’ll leave out the side dishes, they’re not the point. Just like Martinsgast, the ingredients and sauce will drag you straight into nirvana. First things first: get the best goose from an organic farm fast! The perfect St. Martin’s goose stands and falls with joy!
To Read Food: Why is Martin Goose called Martin Goose?
I have to, sorry. There’s a little revelation for all the inquisitive chefs out there who want to talk a lot about food, and we’re going to answer the question: Why is Martin’s Goose called Martin’s Goose? Having goosebumps is associated with fasting. You can read about that in the article about the Christmas goose.
Good Martin of Tours is considered the patron saint of geese breeding. Out of humility, he hid in an elephant pen before the upcoming episcopal consecration. But moderation had to be set aside as the excited geese betrayed his presence by their chatter. To celebrate this, a goose is served on the special day. Traditionally, St. Martin’s Day opens the goose slaughtering season (the geese certainly enjoy it…).
Another myth or additional part is the historical significance of November 11th. On the one hand, fasting begins according to the Catholic calendar, which prohibits fatty foods. So there was another fat roast goose. On the other hand, November 11 is the day when the peasants pay rent and taxes to their feudal lords. In addition, natural products were often used to settle the debt. Geese were expensive and therefore a popular medicine.
Related side dishes for Martin Goose
Just blah blah… Of course, it doesn’t stop at just making the martinis goose because only the side dishes make the martinis menu complete. And so you don’t have to search for ideas alone, here are a few tips:
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Step-by-step instructions: Make Martin Goose easy peasy
Traditional dish for November 11: St. Martin’s goose with stuffing and soup.
For roast goose
For the meat
Prepare the goose
First, dry the goose inside and out. Then season the inside and outside with salt, pepper and marjoram, the inside also with mugwort, or simply insert fresh mugwort.
Peel and finely chop the vegetables and mix them with fresh thyme in a bowl. Now continue filling as described below.
Once the item is in the goose, heat the lard in a frying pan. Preheat the oven to 180 degrees. Wash the goose all over and remove from the oven. Also, boil the vegetables and soak them in 100 ml. Place the stuffed goose breast side down on top of the vegetables and cover it in the oven, preferably on a small grill insert for cooking. Soak for a total of 4 hours. Pour over the goose every hour, changing sauce and 3-4 tablespoons of marinade. Fold after 2 hours.
The filling for the goose
Remove the core from the apple. Cut them with (!) shell. Finely chop the prunes, chestnuts and onions and simmer in apple juice for 20 minutes with spices. Then remove from the marinade and fill the goose with thyme.
Now bring Martin Goose and the soup together
After the time is up, remove the martini goose from the oven and set aside. Cover and leave to rest. Briefly boil the tomato paste in a pan without fat and deglaze with port wine.
Pour the product from the oven through a sieve into a bowl. Push the vegetables through a sieve using light pressure.
Put the rest of the goose and the roast in the pan and bring to the heat. After 10 minutes, mix the blackberry jelly.
Allow the resulting sauce to simmer for 15 minutes on low heat. Finally, mix the flour and cornstarch into the pan. If you want, you can add 100 ml of cream. Bring everything back to the boil and cook for another 10 minutes until the sauce thickens. Season to taste and pour into a sauce boat.
However, there is a thick film of goose floating on the meat. You can simply peel it off with a piece of kitchen paper. You can also scoop it out and store it in a jar with a lid in the fridge. The result is a wonderful spread of goose fat.
Meanwhile, pour 100ml of the marinade from the filling into the pan. Place the goose back in the roasting pan and into the oven, breast side up. Bake uncovered at 250 degrees for the last 10 minutes.
Remove the finished goose from the oven. Remove the filling and serve separately. Carve the goose and serve with side dishes and sauce. Happy Martin Goose Day!