Roast goose with banana bread and chutney

Cooking

Step 1

Peel carrots, onions and garlic. Cut the carrots and onions into 1.5 cm cubes, chop the garlic. Add herbs, honey and sour cream. Season with salt and pepper to taste, stir. Stuff the gutted goose carcass with the resulting mixture. Preheat the oven to 150˚ C. Place the goose on a greased baking sheet, and then place in the oven. Cook for 40 minutes, then increase the oven temperature to 180 ° C and cook for another 20 minutes, until golden brown. During the entire time of heat treatment every 8-10 minutes. water and coat the goose with the juice that stands out. If the goose is dry, add a little sour cream. After the specified time, remove the goose from the oven, cut off the breast. Wrap the goose carcass in foil and put it back in the oven. Cook another 15-20 minutes. at 180 °C. Cut the breast into slices, keeping the shape as much as possible. For the chutney, finely chop the onions, dried apricots, nuts and bananas. Heat the oil in a frying pan, quickly fry the onion. Add dried apricots, heat up. Add pistachios and cashews, stir. Put an uncut pepper pod into the pan, add curry. Then add honey, mix, pour in the wine, let it boil and reduce a little. Pour the zest, mix and add bananas. Let it boil and remove from heat. Remove pepper, let cool. The total heat treatment time should not exceed 10 minutes. For bread, finely chop the walnuts, peel the bananas and cut into small cubes. Rub the butter with sugar, beat in the egg. Stir in all dry ingredients, except bananas, until smooth. Add bananas, pour in liquor. Mix, pour the batter into the cake pan. Bake in the oven at 180˚ C for 20-25 minutes. Put the finished goose on a large serving dish, put the chopped breast on the sternum, garnish with cranberries. Cut banana bread into slices. Form the chutney into dumplings using 2 tablespoons and place them on the bread. Arrange the chutney bread around the goose.