Cotswold kid with wild garlic tzatziki and asparagus

4
2 hours 45 minutes

Ingredients

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

Method

1
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
2
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
3
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
4
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
5
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
6
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
7
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
8
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
9
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
10
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
11
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
12
Remove the rack from the oven, cover with foil and leave to rest for at least 10 minutes
13
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
14
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