Tradition meets healthy eating – a look at the history of wholefood cuisine at Sedus
Back in the 1950s, Emma Stoll, wife of the then Sedus managing director Christof Stoll, began providing the employees of the Waldshut-based company with a freshly prepared lunch every day. What began as a loving gesture of care for the workforce quickly developed into a firm tradition that continues to this day.
In the 1960s, Emma Stoll discovered her enthusiasm for wholefood – a diet that focuses on natural, unprocessed ingredients and prefers raw over cooked, plant-based foods over meat, and carbohydrates over protein. With great dedication, she changed the menu and laid the foundation for conscious, healthy eating in the company.
Sedus employees still benefit from this idea today: the company restaurant cooks with great care and passion – offering varied, fresh and balanced meals. In addition to traditional dishes, the menu regularly features creative, seasonal dishes that show that healthy cuisine can also taste really good.
The recipe: goose breast with orange sauce
In keeping with the winter season – when temperatures drop outside, fairy lights illuminate streets and windows, and the scent of spices fills the air – we would like to get you in the mood with some culinary inspiration. The Sedus cookbook "100 wholesome recipes in honour of 100 years of Emma Stoll" contains a wonderful, seasonally inspired recipe that is perfect for the current season. With selected, natural ingredients, it not only provides moments of enjoyment, but also cosy warmth – just the thing for short days and long evenings.
Be inspired by Emma's idea and try out the recipe for yourself. It offers a delicious way to enrich winter with little moments of pleasure.
Ingredients:
· 1 ready-to-cook goose breast with bone (approx. 750 g)
· Freshly ground white pepper, salt
· 3 medium-sized apples
· 200 ml orange juice
· 1 teaspoon orange marmalade
· 1 tsp honey
· 20 ml orange liqueur (Grand Marnier, Cointreau or similar)
· 1 pinch of cayenne pepper
· 1 pinch cinnamon
· Untreated zest of ½ orange
Preparation:
Rinse the goose breast, pat dry and score the skin crosswise with a sharp knife. Lightly season the meat side with salt and pepper. Season the skin side only lightly with salt. Pour just under a cup of water into a small roasting pan and place the goose breast with the bone into it. Place the roasting pan on the lowest rack of the preheated oven and roast at 180 °C (fan oven 160 °C) for approx. 75 minutes. Baste the goose breast with the liquid from time to time.
Meanwhile, mix 1-2 tablespoons of orange juice, jam, honey, liqueur, cayenne pepper and cinnamon. Remove the roasting pan after approx. 1 hour and carefully skim off the fat. Return the roasting pan to the oven and baste the skin side with the orange and honey mixture for the last 10-15 minutes.
Meanwhile, wash and quarter the apples, remove the cores and cut the quarters into ½ cm thick slices. Heat the skimmed goose fat in a pan and briefly fry the apple slices on both sides. After frying, wrap the goose breast in aluminium foil for 10 minutes to allow the meat juices to settle. Skim off any fat from the roast juices. Remove the goose breast from the bone, pour the meat juices into the pan juices and stir in the remaining orange juice. Bring the juices to the boil and reduce slightly. To serve, cut the goose breast into finger-thick slices and arrange on a platter with the apple slices. Garnish with thin strips of orange peel.
Notes:
If you want to roast the goose breast without bones, you only need to roast it for 45 minutes. However, the meat will not be quite as juicy. Dried mugwort in the roasting juices enhances the goose flavour, but then omit the orange juice, zest, liqueur and marmalade.
Recommended side dishes: red cabbage or Brussels sprouts and potato dumplings.
We hope you enjoy trying out these recipes and wish you a pleasant winter season!
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