Cotswold kid with wild garlic tzatziki and asparagus

Name: Cotswold kid with wild garlic tzatziki and asparagus
Total time: 2 h 45 min
Ingredients: 1 goat rack, ideally Cotswold kid, with 4 bones, French-trimmed and scored; rapeseed oil, for cooking; 3 sprigs of rosemary; 2 garlic cloves, bashed with skins on; 50g of unsalted butter; sea salt; freshly ground black pepper; 100g of kid goat breast, finely minced; 60g of kid goat heart, minced; 50g of kid goat liver, minced; 20g of kid goat kidney, minced; 60g of pork belly, finely minced; 1 pinch of ras el hanout; 1 pinch of coriander leaves, finely chopped; 1 pinch of mint leaves, finely chopped; 2 sprigs of fresh thyme, leaves picked; 1/2 banana shallot, finely chopped; 1 garlic clove, minced; 3g of sea salt; freshly ground black pepper; 1/2 egg; 12g of oats; 100g of caul fat; 100g of buttermilk, hanged in muslin overnight; 50g of cucumber, grated; 20g of wild garlic, finely chopped; 1 pinch of mint leaves, finely chopped; 20g of pine nuts, toasted; 2g of sea salt; 500g of goat bones, chopped

by Kuba Winkowski

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Kuba Winkowski’s kid goat recipe brings together two of spring’s most beloved ingredients – wild garlic (in the form of a buttermilk tzatziki) and beautiful spears of griddled asparagus. The goat is served as an individual chop cut from a rack, and a delicate faggot which makes the most of the animal’s offal. The intense sauce takes a little while to create, but it brings the dish together beautifully.

First published in 2020

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Ingredients

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Imperial

Goat

1 goat rack, ideally Cotswold kid, with 4 bones, French-trimmed and scored
rapeseed oil, for cooking
3 sprigs of rosemary
2 garlic cloves, bashed with skins on
50g of unsalted butter
sea salt
freshly ground black pepper

Faggots

100g of kid goat breast, finely minced
60g of kid goat heart, minced
50g of kid goat liver, minced
20g of kid goat kidney, minced
60g of pork belly, finely minced
1 pinch of ras el hanout
1 pinch of coriander leaves, finely chopped
1 pinch of mint leaves, finely chopped
2 sprigs of fresh thyme, leaves picked
1/2 banana shallot, finely chopped
1 garlic clove, minced
3g of sea salt
freshly ground black pepper
1/2 egg
12g of oats
100g of caul fat

Tzatziki

100g of buttermilk, hanged in muslin overnight
50g of cucumber, grated
20g of wild garlic, finely chopped
1 pinch of mint leaves, finely chopped
20g of pine nuts, toasted
2g of sea salt

Sauce

500g of goat bones, chopped
500g of brown chicken stock
100g of veal stock, heavily reduced
300g of white wine, boiled for 3 minutes
150g of tomatoes, finely chopped
30g of tomato purée
30g of carrots, finely chopped
30g of celery, finely chopped
30g of onion, finely chopped
30g of leek, finely chopped
30g of fennel, finely chopped
10g of rosemary
2g of ras el hanout
4 garlic cloves, crushed
olive oil, for frying

Asparagus

20 asparagus spears, woody ends removed and stalks peeled
olive oil, for frying
sea salt
wild garlic leaves, and/or micro leaves, to garnish

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Method

Begin by making the sauce, as this can be prepared in advance and reheated before serving. Preheat an oven to 180°C/gas mark 4 and toss the goat bones with a little oil. Roast in a tray for 30-45 minutes, until golden brown

olive oil, for frying
500g of goat bones, chopped

Meanwhile, separately cook the onions, leeks, garlic, carrots, fennel and celery in olive oil until softened and aromatic (they will finish cooking at different times, which is why cooking them separately is best). Once all are softened, place them back in the pan with the rosemary and cook for a further 5 minutes

30g of onion, finely chopped
30g of leek, finely chopped
4 garlic cloves, crushed
30g of carrots, finely chopped
30g of fennel, finely chopped
30g of celery, finely chopped
10g of rosemary

Add the tomatoes, tomato purée and boiled wine, then cook for 10 minutes

150g of tomatoes, finely chopped
30g of tomato purée
300g of white wine, boiled for 3 minutes

Once the bones have turned golden, place them into a large stockpot with the chicken stock, veal stock and vegetables. Bring to the boil, then reduce to a simmer and cook for 40 minutes

500g of brown chicken stock
100g of veal stock, heavily reduced

Pass the sauce through a colander, then a fine sieve, into a clean pan. Place over a medium heat and reduce the sauce to a slightly thickened consistency. Check for seasoning, then add the ras el hanout. Strain once more and set aside to reheat before serving (the sauce will keep in the fridge for a few days if required)

2g of ras el hanout

For the faggots, combine all the ingredients (apart from the caul fat) in the bowl of a stand mixer with a paddle attachment (you could also do this step by hand). Beat the ingredients together until thoroughly combined, then place in the fridge to chill

100g of kid goat breast, finely minced
60g of kid goat heart, minced
50g of kid goat liver, minced
20g of kid goat kidney, minced
60g of pork belly, finely minced
1 pinch of ras el hanout
1 pinch of coriander leaves, finely chopped
1 pinch of mint leaves, finely chopped
2 sprigs of fresh thyme, leaves picked
1/2 banana shallot, finely chopped
1 garlic clove, minced
3g of sea salt
freshly ground black pepper
1/2 egg
12g of oats

Divide the mixture into 30g balls, then wrap in the pork caul fat. Seal the faggots in a frying pan until caramelised and browned all over, then set aside to reheat before serving

100g of caul fat

For the tzatziki, mix the grated cucumber with the salt and set aside for 20 minutes. After this time, rinse the cucumber then pat dry with kitchen towel

50g of cucumber, grated
2g of sea salt

Mix together the buttermilk, wild garlic, mint, cucumber and pine nuts. Season to taste with salt and set aside until ready to serve

100g of buttermilk, hanged in muslin overnight
20g of wild garlic, finely chopped
1 pinch of mint leaves, finely chopped
20g of pine nuts, toasted

Preheat the oven to 180°C/gas mark 4. Season the goat rack with salt and pepper, then cover the trimmed bones with foil to stop them burning

1 goat rack, ideally Cotswold kid, with 4 bones, French-trimmed and scored
sea salt
freshly ground black pepper

Add a dash of oil to an ovenproof frying pan over a medium heat then add the rack, fat-side down. Cook until golden, then flip the rack over and add the butter, garlic and rosemary. Continue to cook for 3 minutes, basting the goat constantly with the foaming butter, then transfer to the oven and cook for 5 minutes

rapeseed oil, for cooking
50g of unsalted butter
2 garlic cloves, bashed with skins on
3 sprigs of rosemary

Remove the rack from the oven, cover with foil and leave to rest for at least 10 minutes

While the goat rests, reheat the sauce and place the faggots in the oven to warm through. Add a dash of olive oil to a griddle pan over a high heat and cook the asparagus spears with a pinch of salt until tender

olive oil, for frying
20 asparagus spears, woody ends removed and stalks peeled
sea salt

To serve, carve the rack into 4 and place a chop on each plate. Place the asparagus spears alongside, then top with wild garlic or micro leaves. Place a spoonful of the tzatziki next to the goat, then glaze the faggots with the sauce and place on top of the asparagus. Serve immediately (any leftover sauce can be served at the table)

wild garlic leaves, and/or micro leaves, to garnish

First published in 2020

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Kuba Winkowski

From moving to England at twenty-four to attend catering college to being named National Chef of The Year 2019, Kuba Winkowski has rocketed to the top in record time. His cooking is refined, peppered with Polish influences and – most importantly – delicious.

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