Goose Poppers aka Jalapeños Poppers
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Barbecue
Ingredients
• 2 wild goose breasts without skin
• 1 tbsp goose fat
• 100 g chestnuts
• small bunch of flat-leaf parsley
• 1 box of cress for decoration
• Chilis, amount according to personal taste
• BBQ seasoning (e.g. Royal Spice Best Beef Rub)
• 8 mini peppers (ideally jalapeños)
• 16 slices of bacon
• 200 g Philadelphia cheese
• Tabasco Sriracha
• Honey
• Juice of 1 lime
preparation
➊ Prepare the grill for indirect heat and set it to approx. 170 °C.
Finely dice the goose breasts and chestnuts with the goose fat. Season well with the rub. Finely chop a small handful of flat-leaf parsley and mix in. Finely chop a chili pepper - if you like it spicy, add the seeds to the mixture too.
➋ Wash the mini peppers or jalapeños, halve them lengthways and remove the seeds. Now press the Philadelphia cheese into the pepper halves.
➌ Mix the goose breast tartare with the juice of a lime and press it into the pepper halves. Wrap as tightly as possible with bacon and grill indirectly for about 30 minutes.
➍ Shortly before serving, grill the poppers again over direct heat and glaze with Sriracha and honey.
Sprinkle cress on top and enjoy.
Recipe by Sven Gress
Sven Gress is the captain of the Smokin's BBQ team, which has been taking part in national and international championships since 2014 - and has had considerable success from the start. More information at: www.smokins-bbq.de
Recipe from FIRE&FOOD Magazine 04/2022