Spiced goat leg with tomato fondue, aubergine purée and courgette
by
Related recipes
Related recipes
Braised shoulder of goat with pan-fried loin and Moroccan flavours
Barbecued goat chops with smoky aubergine sauce
Goat ragù
Goat lahmacun
Leg and rack of Crete Senesi goat with artichokes
Ingredients
Metric
Imperial
Spiced goat
- 1 goat leg, about 800g
- 1 tsp five-spice powder
- 1 tsp ras el hanout
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1 onion, cut into quarters
- 1 bay leaf
- 200ml of chicken stock
- 1 pinch of salt
- rapeseed oil
Tomato fondue
- 400g tin of chopped tomato
- 6 vine tomatoes, diced
- 4 onions, thinly sliced
- 1 tsp cumin seeds
- 1 pinch of ras el hanout
- 1 bay leaf
- 1 chilli, halved
- 4 garlic cloves, sliced
- 200ml of extra virgin olive oil
- 1 dash of Chardonnay vinegar
- 1 pinch of salt
- 1 dash of rapeseed oil
Aubergine purée
- 2 large aubergines, halved lengthways
- 1 garlic clove, thinly sliced
- 1/2 tsp ground cumin
- 2 sprigs of fresh thyme, leaves picked and roughly chopped
- 1/2 banana shallot, finely diced
- 1/2 tsp chopped parsley
- 1/2 tsp chopped chives
- 1 pinch of salt
- extra virgin olive oil
To serve
- 2 courgettes
- 1 pinch of ground cumin
- micro salad leaves, to garnish
Equipment
- Water bath
- Vacuum bags
- Chamber sealer
- Blender
Method
1
To prepare the goat leg, sprinkle over the dried spices and rub them over the meat. Place a large frying pan over a high heat and sear the leg on all sides until dark golden brown. Set aside to cool
- 1 goat leg, about 800g
- 1 tsp five-spice powder
- 1 tsp ras el hanout
- 1 tsp ground turmeric
- 1 tsp cumin seeds
2
Preheat a water bath to 78°C
3
Once the goat has cooled, add to a large vacuum bag with the onion, bay leaf and chicken stock. Seal in a chamber sealer and cook in the water bath for 12 hours
- 1 onion, cut into quarters
- 1 bay leaf
- 200ml of chicken stock
4
After this time, remove the goat from the bag and allow to cool for approximately 20 minutes. While still warm, pick all of the meat from the bone and place on a sheet of cling film. Use the cling film to roll the meat into a sausage shape (about 5cm thick) and secure the ends. Chill in the fridge to firm up for at least 1 hour before serving
5
Meanwhile, add a dash of rapeseed oil to a large pan to begin making the tomato fondue. Place over a medium heat and add the sliced onions, spices, bay leaf, chilli and garlic. Season with a little salt and allow to sweat down gently for 5 minutes, or until the onions have softened
- 1 dash of rapeseed oil
- 4 onions, thinly sliced
- 1 tsp cumin seeds
- 1 pinch of ras el hanout
- 1 bay leaf
- 1 chilli, halved
- 4 garlic cloves, sliced
- 1 pinch of salt
6
Stir in both types of tomato and simmer gently for a further 45–55 minutes until thickened
- 400g tin of chopped tomato
- 6 vine tomatoes, diced
7
Preheat the oven to 180°C/gas mark 4
8
While the fondue is simmering, prepare the aubergine purée. Mash together the garlic, cumin and thyme leaves with a little oil and salt in a pestle and mortar to form a rough paste
- 1 garlic clove, thinly sliced
- 1/2 tsp ground cumin
- 2 sprigs of fresh thyme, leaves picked and roughly chopped
- 1 pinch of salt
- extra virgin olive oil
9
Spread over the cut sides of the aubergines then wrap well in foil. Bake in the oven for 45–55 minutes, or until the aubergines are soft and cooked through. Allow to cool slightly while finishing the fondue
- 2 large aubergines, halved lengthways
10
Pass the thickened sauce through a coarse sieve into a clean pan, pushing with the back of a spoon to get all the liquid out. Return to a low heat and slowly pour in the extra virgin olive oil, whisking continuously to emulsify – you may not need all of the oil
- 200ml of extra virgin olive oil
11
Remove from the heat and pass through a fine chinois or sieve to ensure it is completely smooth. Adjust the seasoning and acidity with a little vinegar or extra salt to taste. Keep warm until ready to serve
- 1 dash of Chardonnay vinegar
12
Once cool enough to handle, scoop out the soft flesh from the aubergines and blend together with the chopped shallots and herbs to form a purée. Season to taste with salt and a little extra virgin olive oil to create the desired creamy consistency
- 1/2 banana shallot, finely diced
- 1/2 tsp chopped parsley
- 1/2 tsp chopped chives
- 1 pinch of salt
- extra virgin olive oil
13
Remove the goat from the fridge, unwrap the cling film and cut into thick rounds. Heat a drizzle of rapeseed oil in a large frying pan and cook the goat rounds for a few minutes on each side, until they have heated through and the tops and bottoms are golden brown
- rapeseed oil
14
At the same time, heat a griddle pan over a high heat. Slice one of the courgettes diagonally and griddle the until softened and charred. Finely dice the remaining courgette
15
To serve, spoon a layer of the warm fondue into serving dishes then add a quenelle of the aubergine purée. Place the goat round to one side, add the griddled courgette slices and sprinkle over some of the diced courgette. Garnish with a few micro leaves and tiny dusting of ground cumin to finish
- 1 pinch of ground cumin
- micro salad leaves, to garnish
You may also like
Spiced goat leg with tomato fondue, aubergine purée and courgette
SITES
INFORMATION
© Great British Chefs 2019