Vernik’s feast of St. Martin

1 whole goose, cca. 3.5 kg
3 whole ducks, cca. 2kg/each
chicken breast, 500–600 g
apple and/or quince, 10–12 pieces
salt
pepper
paprika
rosemary
oil, 2 dl
butter, 150 g

• Wash the birds under running water and dry them out. Stuff them with apples (Slovene heirlooms, if possible) and/or quince, season with salt, pepper, paprika, and rosemary.
• Place them into an over preheated to 175 ℃ and roast them for around 2 hours.
• Slovenian feasts of St. Martin are traditionally meals of excess, so there is no surprise that the table is heavily laden. And whatever is not eaten in the first round becomes delicious leftovers for later. 

• Lightly season the chicken breast with salt and herbs, then cook it in a frying pan using your favorite oil (sunflower, olive, lard, butter) for around 15 minutes. 

flour, 300 g
salt
water, 150 ml
oil, 150 ml

• Knead out the dough flat, then roll it.
• Place it in an over preheated to 220 ℃ and bake it for cca. 15 minutes.
• Before serving, pour soup broth or boiling water over the mlinci to soften them up.

chestnuts or chestnut puree, 1 kg
heavy cream, 200 ml
butter, 100 g

• First boil the chestnuts and then peel them.
• Mash them well, add the cream and butter, mix everything together, and that’s it.
• Excess puree can be vacuum sealed and frozen.

honey, 1 teaspoon
freshly squeezed orange juice, 3 dl
sugar, 2 tablespoons

• Melt the sugar into caramel in a pan, then add the juice and sugar.
• On a low heat reduce the mixture until you have the desired consistency for a sauce.

red cabbage, 1.5 kg
sugar, 70 g
lemon juice, 1 dl
salt

• Make caramel, add the cabbage, juice, and water. Steam for about 60 minutes.