Preperation:

Goose with yeast stuffing:

Mix 250 ml lukewarm milk with the yeast, add a pinch of sugar and salt, mix with the flour. Cut the giblets of the goose into 0.5 cm pieces and add to the yeast dough. Season with salt and pepper. Put the stuffing into the goose and sew it up with a thread so that it does not all spill out. Season the goose with salt, pepper and paprika and heat the monolith to 130 °C and set up for indirect cooking. I place a water bath directly on the deflector stone and fill it with the red wine and I put a few sprigs of rosemary in there too. Allow the goose to cook over the wine bath for about 4 hours. Occassionally check whether the legs of the goose can be pulled apart easily, because this is the sign that the goose is cooked. Alternatively, you can poke the breast with a meat fork to see if it is soft.

 

Blue cabbage

Cut about 3 cm off the stalk of the red cabbage. Remove the remaining stalk and put it in the compost bin. Now scoop out a little more, but save this material and put it in a bowl and marinate it with the cranberries and red wine vinegar. Season with sugar, salt and pepper and put back into the red cabbage. Cover the cabbage with the bacon and braise indirectly at 110-130 °C in the monolith. The red cabbage should be really soft.

Tip: I always put the red cabbage on a stainless steel ring, so it can’t tip over in the grill.

If you want to prepare everything at the same time then Monolith Le Chef makes it easy thanks to the large cooking space…

 

Bread casserole

Put the milk on the heat, while warming, cut up the rolls and then pour the warm milk over. Season with salt, pepper and nutmeg. Chop the leaf parsley and add to the bread mix together with the eggs. Mix well and place in a buttered casserole dish.

Bake indirectly in the monolith at approx. 160 °C for 30 minutes. The baking time depends somewhat on the dish, it can sometimes take a few minutes longer. To check if it’s properly baked, I always test in the middle of the casserole.