Name: Roast Goose with Apples
Yield: Serves Six
Cuisine: German
Ingredients: 25 g/1 oz/2 tbsp vegetable oil; 75 g/3 oz/¾ cup hazelnuts, chopped; orange wedges, red cabbage and French (green) beans, to serve; 175 g/6 oz/3 cups fresh white breadcrumbs; 15 ml/1 tbsp chopped fresh marjoram; 15 ml/1 tbsp clear honey; 30 ml/2 tbsp chopped fresh parsley; 6 red eating apples; finely grated rind and juice of 1 orange; 115 g/4 oz/scant 1 cup raisins; 15 ml/1 tbsp lemon juice; 1 onion, finely chopped; 4.5–5 kg/10–11 lb oven-ready young goose; salt and ground black pepper; fresh herbs, to garnish

Preparation info

Serves
Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

The Jews of Eastern Europe and Germany ate roast goose with apples as a chanukkah treat, often serving it surrounded by braised red cabbage.

Ingredients

115 g/4 oz/scant 1 cup raisins
finely grated rind and juice of

Method

Preheat the oven to 220°C/425°F/Gas 7. Put the raisins in a bowl and pour over the orange juice. Gently cook the onion in the oil for 5 minutes.
Add the chopped nuts to the pan and cook for a further 4–5 minutes, or until beginning to brown.

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Roast Goose with Apples

Ingredients

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