Cotswold kid with wild garlic tzatziki and asparagus
by Kuba Winkowski
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Ingredients
Fresh Meat
1 goat rack, ideally Cotswold kid, with 4 bones, French-trimmed and scored
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
100g of caul fat
500g of goat bones, chopped
Oils & Vinegars
rapeseed oil, for cooking
olive oil, for frying
Store Cupboard
13 sprigs of rosemary
sea salt
20g of pine nuts, toasted
30g of tomato purée
Fruit & Vegetables
7 garlic cloves, bashed with skins on
1/2 banana shallot, finely chopped
50g of cucumber, grated
20g of wild garlic, finely chopped
150g of tomatoes, finely chopped
30g of carrots, finely chopped
30g of celery, finely chopped
30g of onion, finely chopped
30g of leek, finely chopped
20 asparagus spears, woody ends removed and stalks peeled
wild garlic leaves, and/or micro leaves, to garnish
Dairy
50g of unsalted butter
1/2 egg
100g of buttermilk, hanged in muslin overnight
Spices & Dried Herbs
freshly ground black pepper
3 pinches of ras el hanout
30g of fennel, finely chopped
Salad & Fresh Herbs
1 pinch of coriander leaves, finely chopped
2 pinches of mint leaves, finely chopped
2 sprigs of fresh thyme, leaves picked
Cereals, Grains & Pasta
12g of oats
Cooking Sauces
500g of brown chicken stock
Delicatessen
100g of veal stock, heavily reduced
Beverages
300g of white wine, boiled for 3 minutes