On our last day in Sweden, we stopped for a visit in
Malmo. We were greeted by the lovely Mia Klitte to experience A Slice of Swedish Hospitality.
We met Chef Andreas Larsson and
went shopping at the Green
Market to gather the ingredients needed to prepare dinner. Mia
graciously hosted us at her home to prepare the meal. Below you'll find
one of the recipes that will be featured on Capital Cooking.
Wild
Goose with Apple Vinegar Gravy
4 Goose
Breasts
Chicken
skin
Split the breast in two. Salt and
pepper. Wrap in plastic film and foil.
Boil in a pot until it reaches 62 degrees Celsius and let it rest. Before
serving take off the plastic film and add salt and pepper. Cut the meat just
before serving.
Take the skin of the chicken and put some
oil in the pan, roast it until it has a nice color and is crispy. Let the oil
soak in to some paper. Put salt on and chop roughly. Sprinkle on to the meat
just before serving
Apple Vinegar Gravy
0,5 dl apple vinegar
1 dl apple juice
2 dl chicken stock
1,5 table spoon syrup
4 leafs of fresh tarragon
½ garlic clove, slightly crushed
salt and pepper
1 table spoon of butter
Boil apple vinegar, apple juice, syrup
and the stock to half together with
garlic and tarragon. Put in some butter. Taste, salt and pepper. Filter.
Serve goose on top of wild greens.
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