Pressed Goat Shoulder on Cauliflower & Dukkah Puree

with a pomegranate, lentil & pickled grape salad and mint & cashew relish

Pressed Goat Shoulder on Cauliflower & Dukkah Puree

with a pomegranate, lentil & pickled grape salad and mint & cashew relish
Method
Serves 6
Goat

The day before: In a hot pan with oil, brown goat on all sides then set aside in a deep oven-proof dish.

Caramelise vegetables and add garlic. Pour over white wine and reduce by half. Add thyme and stock and bring to the boil.

Pour over goat and cover with a sheet of baking paper and foil or lid. Slow cook in an oven at 150°C for 3 hours, or until very tender. Cool.

Remove goat from liquid when it reaches room temperature. Cut string and discard. Lay a sheet of cling wrap on bench and gently break up goat to form a log along the length. Roll cling wrap around goat until a cylinder is formed. Roll, holding the ends until tight, tie off ends and place in fridge overnight.

Cauliflower Puree

Saute shallots and garlic until soft. Add cauliflower, cream and stock, cover with a sheet of baking paper and simmer until tender.

Strain all liquid from cauliflower and puree with butter until smooth. Season with salt and pepper and fold through dukkah to taste.

Relish

Place cashews, palm sugar, lemongrass, ginger, chillies, mint, coriander and lime zest in a food processor and blend until a pesto consistency is reached. Add lime juice and seasoning to taste.

Salad

Place pomegranate, roquette, pickled grapes and lentils into a bowl, add pomegranate molasses and olive oil to coat components. Season with salt and pepper to taste.

To Serve

Cut goat into 5cm discs, remove plastic and place on a nonstick oven tray. Reheat goat slices in oven at 150°C until the goat reaches 70°C (approximately 10 minutes).

Warm 6 plates. Place 2 tablespoons of hot puree on the plate and push across to form a smear. Place salad down the middle of smear, place goat two thirds of the way along the smear and top with a teaspoon of relish.


CHEF’S TIP: If you can’t find any pomegranate to use in the salad, you can use orange or ruby grapefruit segments.

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