Dish

Martinigans

St. Martin's Goose

Martinigans is a hearty and flavorful dish that is perfect for the fall months. The goose is typically roasted until it is crispy on the outside and tender on the inside. The seasoning for the dish can vary depending on the region, but it often includes herbs like thyme, rosemary, and sage. Traditional side dishes for Martinigans include red cabbage, potato dumplings, and applesauce. This dish is high in fat and calories, so it should be enjoyed in moderation.

European cuisine› Alpine cuisine› Austrian cuisine

Meat Dish› Poultry Dish› Goose Dish

Origins and history

Martinigans has been a traditional Hungarian dish for centuries, and is often served on St. Martin's Day, which is a celebration of the end of the harvest season. It is believed to have originated in the Middle Ages, when geese were a common source of meat for the wealthy. Today, it is still a popular dish in Hungary and other parts of Europe.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also not recommended for individuals with high cholesterol or heart disease due to its high fat content.

Variations

There are many variations of Martinigans, depending on the region and the cook. Some recipes call for stuffing the goose with apples, onions, and other ingredients before roasting, while others use a different blend of herbs and spices. Some cooks also add a splash of red wine to the gravy for added flavor.

Presentation and garnishing

Martinigans is typically served on a large platter, with the roasted goose in the center and the side dishes arranged around it. The gravy is poured over the top of the goose and the side dishes. Garnishes can include fresh herbs, such as parsley or thyme.

Tips & Tricks

To ensure that the goose is cooked evenly, it is important to baste it frequently during the roasting process. This will help to keep the meat moist and tender. It is also important to let the goose rest for at least 10 minutes before carving, to allow the juices to redistribute.

Side-dishes

Traditional side dishes for Martinigans include red cabbage, potato dumplings, and applesauce. Other popular side dishes include roasted vegetables, mashed potatoes, and cranberry sauce.