Hot Pot; St. Martin's Goose - Gaggenau GN 340 230 Instrucciones De Uso

Hot pot

Ingredients (serves 6 - 8)
6 lamb kidneys, skinned, with the fat removed
1.5 kg potatoes
¼ l milk
250 g mushrooms
4 onions
1.5 kg shoulder of lamb
6 oysters without shells
Salt and pepper
50 g butter
¾ l water
½ bunch of chopped parsley
Insert the heating element for roasting. Preheat the
oven to 150 °C on the "roaster function".

St. Martin's Goose

Ingredients (serves 4 - 6)
1 goose ready to cook (approx. 4 kg)
500 g potatoes
4 onions
2 apples
50 g butter
1 bunch of chopped parsley
Marjoram
Salt, pepper, paprika
1 - 1½ l water
1 bay leaf
Mugwort, sage
30 g honey
Insert the heating element for roasting. Place the
roasting dish on the first shelf from the bottom.
Preheat the oven and roasting dish to 170 °C on the
"roaster function".
24
Preparation
Slice open kidneys, remove white strands and soak in
milk for 20 minutes. Cut the shoulder of lamb into
slices approx. 2 cm thick. Peel and thinly slice the
potatoes. Wipe the mushrooms and cut into slices.
Peel and chop the onion into rings. Remove the
kidneys from the milk, pat dry, and cut into slices.
Lay a third of the potatoes in the roasting dish.
Arrange half of the lamb slices on top. Season with
salt and pepper. Add half of the kidneys, mushrooms,
onions and 3 oysters. Add a second layer of potatoes.
Lay the rest of the lamb slices on top and season. Add
the remaining kidneys, mushrooms, onions and
oysters on top and finish with a final layer of potatoes.
Add ¾ l water and cover the potatoes with knobs of
butter. Place the lid on the roasting dish. Place the
roasting dish in the preheated oven and cook for 60
minutes.
Remove lid. Switch to "Grill + Circulated air" at 220
°C and cook for a further 15 - 20 minutes until the
potatoes are golden brown. Sprinkle with chopped
parsley before serving the hot pot.
Setting values
Setting: Roaster function/Grill + Circulated air
Temperature: 150 °C / 220 °C
Cooking time: 60 minutes / 15 - 20 minutes
Preparation
Rinse the goose inside and out and pat dry. Peel, dice
and parboil the potatoes. Peel and dice the onions
and apples. Fry the onions and apples in butter and
mix with the potatoes, parsley and marjoram. Stuff the
goose with this mixture. Tie up the goose with kitchen
twine and rub with salt, pepper and paprika.
Pour ½ l water into the preheated roasting dish and
place the goose inside with the breast side down. Add
the bay leaf, mugwort and sage. Cook the goose for
approx. 2 hours in total, adding more water as
necessary. Turn the goose after 1½ hours. Mix the
honey with meat juices and brush over the goose
shortly before the end of the cooking time. Cook
uncovered until golden brown.
Setting values
Setting: Roaster function
Temperature: 170 °C Core temperature: 85 - 90 °C
Cooking time: Approx. 2 hours