Ingenious goose ramen with homemade goose ham and chestnut noodles

Ingenious geese ramen with homemade goose ham and chestnuts

The Feast of the Senses

The Christmas season creeps into our everyday life on tiptoes and before we get to bed, we stand on brightly lit streets and squares, sonicated with blaring music and shouting choirs, smell burnt chestnuts paired with cinnamon and anise and taste sweet , sticky mulled wine and other Christmasy, spiced treats. Wow. An absolute sensory penalty that is transformed one way or another except, you join home with a sack over your head or you visit a ramen bar.

Here the focus is not necessarily on decoration and music, but rather on strong broths and supple ramen noodles. In most other restaurants you will increasingly encounter any variations of geese in really all aggregate states. You can smell them as soon as you enter the restaurant, get them in liquid form as soup, crispy fried to the salad or quite classically from the oven. Sure, this is delicious, but ask those who have to prepare it. I speak from my own experience. The chef is already looking forward to the asparagus season.

Courage to interpret

When I cooked the soup in question, I came up with the idea that a goose ramen must actually be quite awesome. Apart from that, the plate-mates of the feathered wild bird play pretty well into the cards. So I quickly knew that one should try to make the noodles with chestnut flour and that a smoked goose ham would shoot this dish into completely different dimensions. Powerful goose broth, with smoked ham and miso sounds like a frontal attack on the taste buds, which you only survive if you sip the whole shell.

I survived the self-test and would allow such an attack on my sensors at any time. Here are the memoirs of this fantastic experience.

Ingenious goose ramen with homemade goose ham and chestnuts.

Ingredients:

Ingenious goose ramen with homemade goose ham and chestnuts. Guide:

The first thing to do is to start with the ham, because it takes the most time. First, mix the cured salt with the gingerbread spice and the sugar. Then rub the individual goose breasts with the spice mixture, pack them in a vacuum or seal edge bag, add the remaining spice mixture and leave them to rest for at least two days. Then you get them out, gently tap them off and smoke them for about five hours at about 140 degrees in a smoker or on the grill.

For the broth, take the goose bumps, onions, leeks, carrot, celery, apple, garlic and ginger and put everything in one pot. Now the pot is filled with water, so that everything is covered. Now add the spices marjoram, cinnamon, anise salt and pepper and cook everything for about four hours. From time to time you have to give in some water so that the ingredients are still covered.

For the ramen noodles, mix the chestnut flour, wheat flour, salt, eggs, oil and kansui water into a dough. It must be kneaded well and then, beaten in foil, rest for about an hour. Then roll it out and let it gently through the pasta machine.

If the goose bumps are softly cooked, you can finish the dish. Place a saucepan and toast some garlic and ginger. Now add some of the broth (incl. goose fat). Finally, add the misopaste and bring everything to the boil once. In another pot, the noodles must be cooked for about 2 min. You should still have a nice bite.

5. Now put the hot noodles in a bowl. Pour the hot miso over it and top everything with the vegetables. For this I took pickling cabbage, red radish, oyster mushrooms, red chard and sprouts. You can also use other vegetables. Finally, cut the goose ham into thin slices and place it on top.