Have you ever wondered why we eat goose on Martin's Day? Or how this tradition has become a gourmet gastronomic experience in our kitchen? Let's get out the goose feathers and stir up the stagnant water!
The origins of Martin's Day
St Martin's Day is celebrated every year on 11 November, which is the day in memory of Bishop Saint Martin. According to legend, Martin was the Bishop of Tours who shared his cloak with a shivering beggar on a cold winter's day. That night Jesus appeared to him in a dream and said to the beggar, “What you did for the least of these, you did for me”. Martin, according to the story, hid among geese to avoid the title of bishop, but was betrayed by the loud gurgling of the geese.
It has been a tradition for centuries that Eat goose on Martin's Day, which has been on festive tables since the Middle Ages. The libation dates back to pagan times, when it was used as a fertility ritual.
Its gastronomic importance
The culinary tradition of Martin's Day is known all over the world. liba is not only delicious, it is nutritious. A foie gras, the roast libacomb or roast goose are a must for festive tables. But let's not forget the delicious wines and cakes that go with them!
Many people think that goose is a fatty meat, but in reality it's goose fat healthier than many other animal fats. It is rich in omega-3 fatty acids, which offer numerous health benefits. So, if you're sitting at the festive table or thinking about the chef's menu, don't think twice!
Tips for the perfect roast goose
Preparation: first of all, choose the best quality goose. A healthy, well-bred animal will produce meat that is tastier and more succulent.
Pickling: With a good pickle the meat will be even more tender and crumbly. Leave the meat to marinate for at least 24 hours.
Cooking: the goose should be cooked slowly at a low temperature. Your skin will be crispy, and the meat is crumbly and tasty.
Garnish: Goose is often used in traditional Hungarian cuisine alma, purple cabbage or mashed potatoes accompanied by.
Martins Day wines
Not only the complementary dishes are important with the Martinmas goose, but also the drinks. Traditionally, new wines are tasted on this day, which goes well with the succulent goose. The ideal choice of wine is of course a matter of taste, but full-bodied, fruity reds such as cabernet franc or merlot are a great complement to the rich flavours of the goose.
Modern cuisine and Martinmas traditions
While the preparation of the traditional goose roast has changed little over the years, modern cooking techniques and creative ideas allow us to take the classic flavours to a new level. Think, for example, of a libamell steakre with carrot puree and pomegranate sauce, or a foie gras pâté with fresh homemade brioche or sourdough bread.
