Cotswold kid with wild garlic tzatziki and asparagus

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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










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
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
Add the tomatoes, tomato purée and boiled wine, then cook for 10 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
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
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
Mix together the buttermilk, wild garlic, mint, cucumber and pine nuts. Season to taste with salt and set aside until ready to serve
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
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
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
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)
First published in 2020

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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