To the autumn in Slovakia belong the goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country.
The tradition of roasting goose came to Slovakia from the German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was established mainly for economic reasons, because selling roasted goose at the local markets was the domain of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the establishment of this habit was that right in southern Slovakia with plenty of small rivers and brooks the ideal conditions for breeding geese existed.Roast goose
Ingredients:
1 goose, about 3 kg, salt, cumin, 300 ml of water
Procedure:
Wash, dry thoroughly and cover the goose with salt from the outside and from the inside and sprinkle with cumin seeds. Place the goose with its breast (chest) down onto the roasting pan, and pour some water (about 3 dcl) under it. Bake the goose in an electric oven at 200 ° C, in hot air oven at 180 ° C and in a gas oven at the 4th stage, for an hour per each kilo and keep pouring gravy over it. (A 3 kg goose roast for 3 hours). As we laid the goose breast down, in the middle of the roasting, turn the goose breast up and continue pouring over with the gravy. We thus achieve even browning and breasts are not dried. After roasting, allow about 15 minutes to rest, cut into pieces and serve.
Stewed cabbage
Ingredients:
1 medium-large head of cabbage, 1 bigger onion, granulated sugar 5-6 spoons, 2-3 spoons of fat, 200 ml of white wine, 1 teaspoon of cumin, vinegar, bay leaf, salt, water.
Procedure:
Sprinkle the cleaned and grated cabbage with salt. Put in a pot lard and cumin, fry it, add granulated sugar, which you let to caramelize. Chop the peeled onion into small pieces, add it to the caramel, stir it, immediately add the lard and stir it well again. Insert the cabbage, bay leaf, vinegar, stew together for 40-50 minutes, until the cabbage is soft. Finally, season it.
Potato pancakes:
1 medium-large head of cabbage, 1 bigger onion, granulated sugar 5-6 spoons, 2-3 spoons of fat, 200 ml of white wine, 1 teaspoon of cumin, vinegar, bay leaf, salt, water.
Procedure:
Sprinkle the cleaned and grated cabbage with salt. Put in a pot lard and cumin, fry it, add granulated sugar, which you let to caramelize. Chop the peeled onion into small pieces, add it to the caramel, stir it, immediately add the lard and stir it well again. Insert the cabbage, bay leaf, vinegar, stew together for 40-50 minutes, until the cabbage is soft. Finally, season it.
Potato pancakes:
Ingredients:
3 kg of potatoes, 2 eggs, 150 g of fine flour, 30 g of salt
Procedure:
Push the unpeeled boiled potatoes through a sieve, add salt, 2 eggs, fine flour and mix. Knead the dough, from which you make a roll, cut it into pieces and with the roller roll the potato pancakes to a thickness of about 2 mm and the size of the pan in which you are going to bake them. Bake in a dry pan (such as for crepes), wipe each pancake after baking with a kitchen towel to wipe out the flour, which remained on it. Put them on a plate covered with a clean cloth towel, brush each pancake with the fat/lard from the top, its bottom is brushed by itself from the previous pancake and serve.
